Mitarashi Dango

Ingredients

• 100 g Joshinko (non-glutinous rice flour)
• 100 g Shiratamako (glutinous rice flour)
• 150 ml Warm water
• 1 tbsp Sugar (for dough)
• 2 tbsp Soy sauce
• 4 tbsp Sugar (for glaze)
• 1 tbsp Mirin
• 4 tbsp Water (for glaze)
• 1 tbsp Potato starch (or cornstarch)

Steps

1. In a large mixing bowl, combine the joshinko, shiratamako, and 1 tablespoon of sugar.
2. Gradually pour in the warm water while mixing by hand. Knead the dough until it becomes smooth and reaches a texture similar to an earlobe. If it's too crumbly, add a tiny bit more water.
3. Roll the dough into small, even balls, about the size of a large marble (you should get about 20-24 pieces).
4. Bring a large pot of water to a boil. Carefully drop the dango into the water. When they float to the surface, let them cook for another 2 minutes.
5. Prepare a bowl of ice water. Use a slotted spoon to transfer the floating dango into the ice water to stop the cooking, then drain them well.
6. Thread 3 to 4 dango onto each bamboo skewer. For an authentic touch, lightly sear the skewers on a grill pan or under a broiler until slightly charred.
7. To make the glaze, combine the soy sauce, 4 tablespoons sugar, mirin, water, and potato starch in a small saucepan.
8. Heat over medium heat, stirring constantly with a whisk or spatula. Once the sauce thickens, becomes translucent, and bubbles, remove it from the heat.
9. Brush the warm glaze generously over the dango skewers and serve immediately.