Homemade Mitarashi Dango Recipe (Vegan)
This Mitarashi Dango recipe is a traditional Japanese snack made vegan! Dipped in a sweet soy sauce glaze and shaped like an adorable Shiba Inu. This delicious homemade treat is gluten-free, refined-sugar-free, and oil-free.
Servings: 2 servings
Ingredients
- 1/2 cup sweet rice flour mochiko
- 4 tbsp filtered water at room temperature
- sauce
- 1 tbsp gluten free soy sauce
- 3 tbsp filtered water
- 1 tbsp coconut sugar
- 2 tsp mirin Japanese sweet rice cooking wine
- 1 tsp arrowroot starch or cornstarch
- other
- toasted nori sheet
- wood skewers
Instructions
- Prepare a pot of water over medium high heat and bring to a boil while you prepare your dango dough.
- In a mixing bowl, combine sweet rice flour and water. Start with a spatula and stir to combine, then begin to work the dough with your hands. You want a firm dough that doesn't stick to your hand, but is workable and sticks to itself. If you need to add additional water, do so by lightly wetting your hands and kneading again. It's important not to add too much water, so start with less and add more as needed.
- Once you have a workable dough, divide into 6 pieces and roll into small balls. When the water is boiling, gently drop into the pot and let cook for about 3-5 minutes, or until the dango floats and is cooked all the way through. Strain and transfer to a bowl of cold water while you prepare your sauce.
- In a small bowl, whisk together arrowroot starch with a splash of cold water to form a slurry. Next, in a small saucepan over medium heat, combine gluten free soy sauce, water, coconut sugar and mirin. Whisk to combine, then add arrowroot starch slurry and continue to stir until sauce thickens. Once the sauce thickens, remove from the heat and set aside.
- Now drain dango again, and skewer 3 pieces on each stick. Glaze with your sweet soy glaze to taste, and enjoy!
Notes
Secrets to Success
- Most of these ingredients are easily sourced at Japanese grocery stores. If there's one in your neighbourhood, or even an Asian grocery store, you should have no problem finding them. Online, all of these ingredients are available as well, and I'll leave links to online purchase options in the recipe below.
- Dango is best enjoyed on the spot, as sweet rice treats tend to firm and harden up over time. This recipe makes enough for about 2 people (or 2 skewers), but you can also double the recipe as you see fit.
- To make a Shiba Inu-shaped dango, remove about a teaspoon-sized portion of dough and set aside. Then divide the remaining dough into 4 equal-sized balls and begin to shape 2 heads and 2 U-shaped booties. To shape, just work the dough like playdough. Using the remaining teaspoon of dough, make tiny tail features to attach after boiling and before glazing. Glaze only the top halves of the face and bottoms, and then use kitchen scissors to cut details out of a toasted nori sheet. It should stick to the dango very easily.
Serving Tips
- Mitarashi dango can be served on their own, as a dessert or snack. They are often enjoyed as part of a meal or as a treat at festivals.
- If you're serving them warm, ensure they are still slightly warm when presented.
- If you're serving them cold or at room temperature, you can present them right after they are skewered.
Storage Tips
- Dango is best enjoyed on the spot, as sweet rice treats tend to firm and harden up over time.