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Recipe mitarashi dango (Video)

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These boiled rice balls dipped in an irresistible sweet soy-based sauce are known as mitarashi dango. Since I tried them in Japan, they are one of my favorite Japanese sweets and the best part is that they are very easy to prepare.

The origin of mitarashi dango

This sweet has its origins in a small tea house created in 1922 called Kamo Mitarashi that stands in front of Shimogamo Shrine in Kyoto. It is said that the pond of this shrine, called Mitarashi, is the one that inspired the creation of this sweet.

Over time, street vendors in Kyoto began selling dango as a snack, which became very popular with many visitors.

Today, such is its popularity that you will find the mitarashi dango in supermarkets, konbini and specialty shops.

How To Make Hanami Dango Recipe

How to prepare mitarashi dango.

This recipe calls for two types of rice flour. Both can be found in stores specialized in Japanese products and/or online.

The first type of flour we’ll use is joshinko, a rice flour made from Japanese short-grain, fine-textured rice that becomes elastic when mixed with water.

The second, shiratamako, is made from glutinous rice and produces a silky, chewy dough. This is the flour that we have used before to prepare mochis.

The sauce

This sweet and salty sauce is a real delight when used to accompany dango. The best is prepared in a matter of minutes. If you want to vary a little, you can also accompany the dango with anko.

The final touch

Once you have the dango ready, you can run it through the barbecue (previously greased) to give it that grilled flavor and take it to the next level. If you don’t have a barbecue or are looking for a faster option, you can do what we usually do at home many times, use a kitchen torch.


How to Make Mitarashi Dango (Video)

These boiled rice balls dipped in an irresistible sweet soy-based sauce are known as mitarashi dango. Try them!

  • Scale
  • Pot
  • Manual Whisk
  • Measurer


  • 50 g joshinko
  • 50 g shiratamako
  • 80 ml water (hot)


  • 25 g sugar
  • 15 ml mirin
  • 15 ml soy sauce
  • 75 ml water
  • 1 tbsp cornstarch


  1. Combine the shiratamako and joshinko in a bowl.
  2. Add the hot water little by little while mixing with the chopsticks.
  3. The flours will start to stick together and eventually form lumps. Using your hands, knead until the dough is smooth.
  4. Divide the dough into 9 portions of equal size.
  5. Prepare a bowl with cold water and ice.
  6. Add the balls to a pot of boiling water, stirring so that they do not stick to the bottom of the pot.
  7. At the beginning, the dumplings will sink and, once cooked, they will ferment. When they start to float, let them cook for a couple more minutes.
  8. Take out the balls and pour them into the bowl of ice water.
  9. While the dango balls are cooling, prepare the sauce.
  10. Add the water, sugar, soy sauce, mirin and cornstarch to a frying pan and stir well.


  1. Heat the frying pan and mix constantly.
  2. As soon as the sauce thickens, remove from the heat and pour the sauce into a bowl.


  1. When the dangos have cooled, put between 3 and 5 balls on a skewer.
  2. To give it an extra touch, we can brown the dango skewers that we have prepared on the barbecue, make sure to pass a paper with a little oil to the grill to prevent them from sticking. Another option is to use a kitchen torch.
  3. Finally, all that’s left is to pour the sauce over the top and enjoy.


To the best of my knowledge, all the ingredients used in these recipes are gluten-free or there are gluten-free versions, such as tamari to replace soy sauce.

Keep in mind that gluten hides in many foods; If you’re on a gluten-free diet or cooking for someone with a gluten allergy, always read ingredient labels to make sure they’re gluten-free.

Dessert, SnackJapaneseJapanese cuisine, dangoPot | PotSpanishMeat-free | No meat, Vegetarian | VegetarianEasy | Easy

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