Mitarashi Dango Skewers with Sweet Soy Glaze

6 ingredients

11 steps

What you need

160 g (1 cup) glutinous rice flour, mochiko or shiratamako
120 ml (1/2 cup) water, room temperature, for the dough, plus 90 ml (6 tbsp) for the glaze
2 tbsp soy sauce
3 tbsp sugar
1 tbsp mirin
2 tsp potato starch, or cornflour

Restated from the original video

1
Bring a medium pot of water to a boil. Fill a bowl with cold water and a few ice cubes.
2
Put the rice flour in a bowl and add most of the 120 ml water. Mix, then knead by hand into a smooth dough about as soft as an earlobe. Add the rest of the water a teaspoon at a time only if it cracks.
3
Divide the dough into 12 equal pieces and roll each into a smooth ball.
4
Drop the balls into the boiling water and stir once so they do not stick to the bottom.
5
Once they float, cook for 2 min more, then lift them into the iced water to firm up for 1-2 min.
6
Drain the dango and thread 3 onto each of 4 bamboo skewers.
7
For the glaze, stir the starch with 1 tbsp of the 90 ml water until smooth.
8
Put the soy sauce, sugar, mirin and remaining glaze water in a small pan and bring to a simmer.
9
Stir in the starch mixture and keep stirring over low heat until the glaze turns glossy and thick, about 1 min. Take it off the heat.
10
Toast the skewers in a dry nonstick pan over medium heat, or under a hot grill, until lightly browned in spots, 1-2 min per side.
11
Spoon the warm glaze over the dango and serve while soft.

Imported from veggiekinsblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.