Recipe
Mitarashi Dango with a Twist
Sesame Glazed Japanese Rice Dumplings
4.6 out of 5
Indulge in the delightful flavors of Japan with this unique twist on the classic Mitarashi Dango. These chewy rice dumplings are coated in a luscious sesame glaze, offering a perfect balance of sweetness and nuttiness.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if using vegan soy sauce and mirin), Gluten-free (if using gluten-free soy sauce)
Allergens
Sesame seeds
Not suitable for
Nut-free (due to the use of sesame seeds)
Ingredients
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1 cup (200g) mochiko (glutinous rice flour) 1 cup (200g) mochiko (glutinous rice flour)
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1/4 cup (60ml) water 1/4 cup (60ml) water
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1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
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1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
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2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
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2 tablespoons (30g) sesame seeds, toasted and ground 2 tablespoons (30g) sesame seeds, toasted and ground
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Bamboo skewers, soaked in water Bamboo skewers, soaked in water
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 2g, 0.3g
- Carbohydrates (total, sugars): 38g, 8g
- Protein: 3g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a mixing bowl, combine the mochiko and water. Knead the mixture until it forms a smooth dough.
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2.Divide the dough into small portions and roll them into bite-sized balls.
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3.In a saucepan, combine the soy sauce, mirin, sugar, and ground sesame seeds. Cook over medium heat until the mixture thickens to a glaze-like consistency.
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4.Thread the mochiko balls onto the soaked bamboo skewers.
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5.Grill or broil the skewered dumplings until they turn golden brown, brushing them with the sesame glaze on all sides.
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6.Serve the Mitarashi Dango warm, drizzled with extra sesame glaze.
Treat your ingredients with care...
- Sesame seeds — Toast the sesame seeds in a dry pan over medium heat until they turn golden brown and release their aroma. Grind them using a mortar and pestle or a spice grinder for the best flavor.
Tips & Tricks
- If you prefer a sweeter glaze, you can increase the amount of sugar in the recipe.
- To prevent the dumplings from sticking to the grill or broiler, lightly oil the surface before cooking.
- Experiment with different toppings such as kinako (roasted soybean flour) or matcha powder for added flavor variations.
Serving advice
Serve the Mitarashi Dango as a delightful dessert or snack. They are best enjoyed warm, straight from the grill or broiler. Drizzle extra sesame glaze over the dumplings for an extra burst of flavor.
Presentation advice
Arrange the skewered dumplings on a platter, allowing the golden brown glaze to shine. Garnish with a sprinkle of toasted sesame seeds for an added visual appeal.
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