Japanese Mitarashi Dango Mochi

Traditional Japanese Sweets to Enjoy At Home. Let’s make Japanese Mitarashi Dango Mochi!

Mitarashi Dango (みたらし団子) is a type of dango (similar with mochi), sweet rice dumplings, skewered onto a bamboo stick. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze. The dumplings are skewered on a bamboo stick and enjoyed all year round. Make this street snack right in your own kitchen!

The chewy dumplings are mildly sweet and they get a hint of char from grilling. When we brush over the glaze, each bite is gooey, savoury and satisfying without being overly sweet. They make a fun, delicious snack to go with a hot cup of Healthy tea.


Servings: 5 skewers (16-17 balls)

Mochi Dango:

Sweet Soy Glaze:

  • 4 Tbsp sugar
  • 2 Tbsp mirin
  • 2 Tbsp soy sauce
  • 150 ml water (roughly ⅔ cup)
  • 2 Tbsp potato starch/cornstarch


To Make Dango (Rice Dumplings):

  1. Add Japanese Namisato Mochi Dango Flour(Dangoko) in a bowl.
  2. Stir in warm water (or cold water for Dangoko) a little bit at a time while mixing with chopsticks. Please note: it is possible that you may need less or more water depending on the texture you want.
  3. The flours start to stick together and eventually it becomes clumps. Using your hands, combine into one ball.
  4. Knead until the dough becomes smooth. The texture is like squeezing an “earlobe” (that’s how we describe the tenderness for this type of mochi in Japanese).
  5. Make the dough into a ball. Divide the dough into 8 equal pieces.
  6. Then divide each piece into 2 balls. You will have 16 equal-sized balls. I always like to measure mine. Each ball should be 20 grams. You may have some extra dough, but that’s okay.
  7. Shape into a nice smooth round ball. If the dough is cracking or has some wrinkle, tap your finger in water and apply the small amount of water on the cracked area to smooth out. I have 16 equal-sized balls.
  8. Once the water in the pot is boiling, gently drop in each dumpling into the pot with a continuous motion. We want to cook them all at once, but also keeping them in good shapes. Stir the balls occasionally so they don’t stick on the bottom of the pot.
  9. Dumplings will stay on the bottom first but once they are cooked, they will float. Then cook an additional 1-2 minute.
  10. Transfer the dumplings into iced water.
  11. Once the dumplings are cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick).
  12. Skewer three pieces into a bamboo skewer. Continue the rest of the balls and set aside.

To Make Sweet Soy Glaze:

  1. Combine all the ingredients in a saucepan without turning on the heat.
  2. Potato starch/cornstarch will become lumps once you add the heat to it, so mix all together first. Then turn on the heat and continue to whisk.
  3. At one point when the sauce gets to hot temperature stage, the sauce will suddenly become thick and heavy. You need to keep whisking.
  4. I usually stop at this consistency. If you use it now, then this is a good time to stop cooking. If you are making this sauce ahead, then stop a bit earlier because the sauce will thicken a bit more while it cools down. Transfer to the container or bowl.

To Serve:

  1. [Optional] If you have a kitchen torch, you can give them a little bit of char for taste. You can also grill over the direct heat (If you are going to place on a wire rack, dumplings tend to stick, so grease it). You can use a broiler to give a char or use a non-stick frying pan to pan fry the surface of dango.
  2. Pour the sweet soy glaze on top and serve immediately.

To Store:

Option 1: After you form the dough into round dumplings, you put uncooked dumplings in a single layer in an airtight container and freeze up to a month. When you use them, boil the frozen dango without defrosting.

Option 2: After boiling and cooling down, pat dry and pack into an airtight container without sticking to each other and freeze up to a month. When you use them, microwave or boil till they are warm.

Leave a Reply

Your email address will not be published.

Newsletter sign up