Mitarashi Dango: Sweet Soy Sauce Rice Dumplings

Mitarashi Dango Directions

• reate Perfect Dough
  In a mixing bowl, combine 130g rice flour (shiratamako) with 130g silken tofu. Knead thoroughly by hand until completely smooth with no lumps remaining. The dough should have an earlobe-like softness - neither too firm nor too sticky. The texture should be pliable enough to shape but hold its form when handled.
• Shape Uniform Dumplings
  Divide the dough into 15 equal portions, about 17g each. Roll each portion between your palms to form smooth, round balls. Keep hands slightly damp to prevent sticking. For professional appearance, ensure all dumplings are uniform in size as this ensures even cooking.
• Boil Properly
  Bring a large pot of water to a rolling boil. Gently drop dumplings into the water, being careful not to splash. Allow dumplings to float to the surface - this typically takes 1-2 minutes. Once floating, continue to cook for 2-3 additional minutes until dumplings are firm but still tender throughout.
• Cool And Set Texture
  Using a slotted spoon, transfer cooked dumplings to a bowl of cold water. This "shocking" process stops the cooking immediately and gives the dumplings their characteristic chewy texture. After 30 seconds, remove dumplings and drain well.
• Prepare Sweet Soy Glaze
  In a small saucepan, combine 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, 4 tablespoons sugar, 150ml water, and 2 tablespoons potato starch. Mix thoroughly before heating to ensure no lumps form in the sauce.
• Cook Glaze To Perfection
  Place saucepan over medium-low heat, stirring constantly with a whisk or wooden spoon. Continue stirring as mixture heats and thickens. Cook until sauce reaches a glossy, syrupy consistency that coats the back of a spoon - about 3-5 minutes. Remove from heat immediately to prevent over-thickening.
• Assemble Skewers
  Thread 3 cooled dumplings onto each bamboo skewer, leaving a small space between each dumpling. Arrange skewers on a serving plate with space around each to prevent sticking together.
• Finish With Glaze
  Pour or brush the warm mitarashi sauce generously over the skewers, ensuring each dumpling is well-coated. For traditional presentation, allow some sauce to pool on the plate. Serve immediately while the contrast between the warm sauce and chewy dumplings is at its peak.