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Mitarashi Dango Rice Dumplings with Sweet Soy Sauce Glaze

(per serving)

Ingredients (Makes 4 skewers)

  • 50 g / 2 oz. shiratamako glutinous rice flour*1
  • 50 g / 2 oz. joshinko rice flour*2
  • 2 t granulated sugar
  • 90-100 ml / approx. 2/5 C warm water
  • 4 bamboo skewers
Mitarashi glaze
  • 2 T Kikkoman Soy Sauce
  • 4 T granulated sugar
  • 2 T cornstarch
  • 100 ml / 2/5 C water
  • *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    To make dango, mix well the shiratamako and joshinko flours with the granulated sugar in a bowl. Add warm water little by little and knead until the dough texture becomes smooth and slightly elastic.

  2. 2

    Divide dough into 16 pieces, each about 12 g / 0.4 oz., and roll into balls using the palms of your hands.

  3. 3

    Boil water in a pot; quickly add the dango dumplings to the boiling water. Dango will start to float to the surface while cooking, but continue to cook for total of 10 minutes (see photo).

  4. 4

    Scoop out the boiled dango with a slotted ladle and place in a bowl of cold water. After they have cooled, drain in a colander and thread four dumplings onto each of the bamboo skewers. Set aside.

  5. 5

    Combine all ingredients for the mitarashi glaze in a small saucepan and mix well. Stir continuously over medium heat, and when it begins to bubble, reduce heat to low and continue to stir with a spatula for 2-3 minutes, until the glaze thickens and becomes slightly translucent.

  6. 6

    Place dango skewers in a baking dish large enough to fit the lengths of the bamboo skewers. Gently spoon the mitarashi glaze over the dango dumplings, rotating the skewers to coat evenly, and serve.

  1. *1Shiratamako flour, made from glutinous rice, produces the soft, smooth, springy texture of dango.
  2. *2Joshinko flour is made from non-glutinous rice and adds firmness to dango texture.

Recipe by Kikkoman Corporation

Vol. 37

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