If you’re wondering how to make Dango at home, you’ve come to the right place. This step-by-step guide will walk you through making traditional Japanese Dango, including the delicious Mitarashi Dango recipe.
🧾 Ingredients for Homemade Dango
To start, gather the following ingredients:
For the Dango:
- 100g Shiratamako (glutinous rice flour)
- 80–90 ml Water
- Optional: bamboo skewers
For the Mitarashi Sauce:
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 1 tbsp Mirin (or substitute with honey)
- ½ tbsp Cornstarch
- 2 tbsp Water (to mix with the cornstarch)
👩🍳 Step-by-Step Instructions
Now, let’s go through the process of making this delicious Japanese rice dumpling.
Step 1: Prepare the Dough
First of all, place shiratamako in a mixing bowl. Gradually add water while stirring. As you mix, continue until the dough forms a smooth, soft texture—similar to playdough.
👉 If, however, the dough feels dry, add a bit more water, just one teaspoon at a time. On the other hand, if it’s too sticky, sprinkle in a little extra flour.
Step 2: Shape the Dango
Next, divide the dough into 9–12 equal pieces. Once divided, roll each piece between your palms to create smooth, round balls.
Step 3: Boil the Dango Balls
After shaping, bring a pot of water to a boil. Gently drop in the Dango balls and cook them until they float to the surface—this should take about 2–3 minutes.
Once they float, let them cook for another 1–2 minutes to ensure the centers are fully cooked.
Step 4: Cool the Dango
Immediately after boiling, transfer the dango to a bowl of ice water or very cold water. This step helps firm up their chewy texture. Let them sit for a minute or two, then drain.
Optional Step: Grill the Dango (for Mitarashi Dango)
If you’re making Mitarashi Dango, lightly grill the skewered dango for added texture and flavor. Use a non-stick pan over medium heat and cook until you see light brown spots on the surface.
🔥 This grilling step, in particular, brings out the authentic smoky flavor of traditional Japanese Dango, which adds a wonderful depth to the taste.
🍯 How to Make Mitarashi Dango Sauce
Now that your dango is ready, let’s prepare the sweet and savory glaze.
In a small saucepan, mix soy sauce, sugar, and mirin.
Set the heat on low and stir until the sugar dissolves.
Meanwhile, separately mix cornstarch with 2 tbsp water to make a slurry.
Carefully pour the slurry into the saucepan while stirring.
Then, cook for 1–2 minutes until the sauce thickens into a shiny glaze.
🍽️ Serving Your Traditional Japanese Dango
Finally, brush the Mitarashi glaze generously over the grilled dango skewers. Serve warm or at room temperature for the best experience.
🥢 Dango is best enjoyed fresh on the same day. If you need to store them, refrigerate for up to 1 day and reheat with a damp paper towel in the microwave to soften.
🌟 Final Thoughts
Learning how to make Dango at home is simple, fun, and rewarding. Whether you enjoy it plain, grilled, or topped with sweet soy sauce, traditional Japanese Dango is a delicious treat that brings a taste of Japan into your kitchen.