Mitarashi Dango (Dango means sticky-rice-made dumplings)
(Sticky Rice Dumplings with Sweet Soy Sauce Glaze )

Cooking time:40 minutes Calories: 113 kcal (per one skewer)

Helpful One-Point Tip

Grill the skewered rice dumplings until they give off flavorful aroma. Then pour the sweet soy sauce glaze evenly over the dumplings and enjoy them!

Ingredients (for 10 Skewers)

>>Please see the instructions on measuring spoons and cups.

    [Sticky Rice Dumplings]

  • 60g Shiratama-ko (Glutinous Rice Flour)
  • 4~5 tablespoons (60~75ml) Water
  • 140g Dango-ko (Mixture of Glutinous Rice Flour and Non-Glutinous Rice Flour)
  • 120~130ml Hot Water
  • [Sweet Soy Sauce Glaze]

  • 1/2 cup (100ml) Water
  • 1/4 cup (50ml) Bara Koikuchi Soy Sauce
  • 70g Sugar
  • Katakuri-Ko (Potato Starch)
  • (Dissolve one part of the katakuri-ko in one to two parts of water.
    Use 2 tablespoons of this mixture in the following recipe.)

Cooking Procedures

Prepare the dough for the sticky rice dumplings:

Combine the shiratama-ko with 4 to 5 tablespoons (60~75ml) of water, and mix them well. Knead the dough until it becomes as soft as an earlobe. As for the dango-ko, combine it with 120~130ml of hot water (adding the hot water little by little to the dango-ko while kneading the dough). Knead the dough until it becomes as soft as an earlobe.
Then, combine the shiratama-ko dough and the dango-ko dough, and knead them well. (If the dough is slightly hard, adjust the consistency by adding some water.)

Steam the dough, and shape it into small balls:
Separate the dough into several pieces, and place them on a sheet of kitchen or parchment paper (Be sure to use a steam-resistant sheet). Place the dough pieces on the sheet into a steamer, and steam them for 10 to 15 minutes. Then, place all the dough in a bowl and knead them gently using a pestle. Divide the dough into small pieces (about 15g each) and shape them into small balls. (The diameter of each ball is around 2.5 cm.) Then, skewer the balls with bamboo sticks.

Prepare the sweet soy sauce glaze:
Add the water, soy sauce and sugar in a small pot, and bring the mixture to a boil. Then, add 2 tablespoons of the water-dissolved starch, and blend them gently.

Grill the rice dumplings. Pour the sweet soy sauce glaze over:
Grill the skewered rice dumpling until the surface gets slightly burned. In this step, you may use the fish grill stove equipped in your gas stove or you may grill them using a wire mesh placed on a gas stove. Finally, pour the sweet say sauce glaze over the rice dumplings and enjoy them!

The Key Item in this recipe:

Bara Koikuchi Soy Sauce (Koikuchi soy sauce means dark-colored, general-use soy sauce.)

Bara koikuchi soy sauce, a Kyushu-style soy sauce featured with its distinctive sweet taste, is really suitable for cooking stewed dishes and stir-fried dishes, for baking sweets and so on. This soy sauce is also good for cooking mitarashi dango and stir-fried noodles, so this soy sauce will surely extend your cooking repertoire. Enjoy cooking various dishes using this soy sauce which brings out mature savor and flavorful taste.