Description

Ingredients

• Dango
• 🌾 Glutinous rice flour (mochiko or shiratamako): 200 g (1 2/3 cups / 7.1 oz)
• 💧 Warm water: 180–200 ml (3/4–0.85 cup / 6–6.8 fl oz)
• Glaze
• 🧂 Soy sauce: 40 ml (2 tbsp + 2 tsp / 1.35 fl oz)
• 🍬 Sugar: 70 g (1/3 cup / 2.5 oz)
• 🍯 Mirin: 40 ml (2 tbsp + 2 tsp / 1.35 fl oz)
• 💧 Water: 120 ml (1/2 cup / 4 fl oz)
• 🌾 Cornstarch: 10 g (1 tbsp / 0.35 oz) + 20 ml (4 tsp / 0.7 fl oz) water (slurry)
• To finish
• 🛢️ Neutral oil for brushing (tiny amount)
• 🍢 8–10 bamboo skewers

Preparation

• 1️⃣ Dough: Mix flour with 180 ml warm water; knead until smooth and soft (add a little more water if crumbly).
• 2️⃣ Shape: Divide into 24–30 equal pieces; roll into balls.
• 3️⃣ Boil: Cook in gently boiling water until they float + 1–2 min. Transfer to iced water, then drain well.
• 4️⃣ Skewer: Thread 3–4 balls per skewer. Pat dry.
• 5️⃣ Glaze: In a small pan combine soy, sugar, mirin, water. Bring to a simmer, whisk in cornstarch slurry; cook 1–2 min until glossy.
• 6️⃣ Char: Lightly oil a hot skillet or grill pan. Sear skewers 30–60 s per side for light spots.
• 7️⃣ Finish: Brush or spoon on plenty of glaze. Serve warm.

Total Time

🕒 Prep: 20 min

🔥 Cook: 10 min

⏳ Total: 30 min

Nutritional Value

Advice

Status

Share & Print