Dango Recipe – Japanese Special
Dango is a popular Japanese sweet dumpling made from glutinous rice flour (shiratamako or mochiko), often skewered on sticks and served with various toppings or sauces. This chewy and delicious treat is commonly enjoyed with green tea and is a staple at Japanese festivals and tea houses. There are different types of dango, such as Mitarashi Dango (soy sauce glaze), Anko Dango (sweet red bean paste), and Hanami Dango (colorful spring variety). Let’s make this delightful snack at home!
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Dango:
- 1 cup shiratamako (glutinous rice flour) or mochiko
- ½ cup warm water (adjust as needed)
- 2 tablespoons sugar (optional, for a slightly sweet taste)
For Mitarashi Sauce (Optional Glaze):
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons sugar
- 1 teaspoon cornstarch (mixed with 1 tablespoon water for thickening)
Optional Toppings:
- Sweet red bean paste (anko)
- Kinako (roasted soybean flour) + sugar
- Matcha powder + sugar
Prepare the Dango Dough:
In a bowl, mix shiratamako (or mochiko) with warm water gradually, kneading until a soft dough forms.
Divide the dough into 12 equal pieces and roll them into smooth balls.
Cook the Dango:
Bring a pot of water to a boil.
Carefully drop in the dango balls and cook until they float to the surface (about 2-3 minutes).
Transfer the cooked dango to a bowl of cold water to firm up.
Prepare the Mitarashi Sauce (Optional):
In a small saucepan, mix soy sauce, water, sugar, and cornstarch slurry.
Heat over medium heat, stirring until the sauce thickens.
Assemble and Serve:
Skewer three to four dango balls onto bamboo sticks.
Optional:
Grill or pan-sear the skewers for a light charred flavor.
Drizzle Mitarashi sauce over the dango or serve with anko, kinako, or matcha sugar.
Recipe Notes:
Flour Choice : Shiratamako gives a chewier texture, while mochiko results in a softer dango.
Charred Dango : Lightly grilling the dango adds a delicious smoky flavor.
Storage : Dango is best eaten fresh, but you can store it in an airtight container for 1 day at room temperature.
Serving Suggestion : Pair with green tea (matcha or hojicha) for an authentic experience.
