Mitarashi Dango (Sweet Soy Sauce-Glazed Rice Dumplings)
Rice dough dumplings in a sweet and savory syrup
20min+
193kcal
472mg
- Nutrition facts are for one serving.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Stir (A) together in a pot and heat on high to boil off the alcohol content in mirin. Once the sugar is dissolved, prepare the starch solution by mixing together (B), then add into the pot to thicken the syrup. Allow the pot to cool.
*Gradually add the starch solution to adjust for syrup thickness. A somewhat viscous, sticky syrup is ideal as this will thickly coat the dumplings. -
Slowly add 75 ml (2.5 fl. oz.) of water to the rice flour, and thoroughly knead until a texture and firmness similar to earlobes is obtained.
*Feel free to adjust for desired firmness by adding water. -
Divide (2) into 16 even portions. After forming each into balls, place into boiling water for 3 to 4 minutes. Once boiled, place the dumplings into cold water to cool.
-
Gently dry off (3) and arrange 4 dumplings per each skewer. Cover the dumplings with the syrup (1) and enjoy.
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