Mitarashi Dango: Sweet Soy Glazed Rice Dumplings
This mitarashi dango recipe is a traditional Japanese snack made vegan! These chewy dumplings are dipped in a glossy, sweet soy glaze and, if you're feeling playful, shaped into adorable Shiba Inu figures. This version is not only easy to make but also gluten-free, refined sugar free, and oil-free – a perfect sweet treat for any day.
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
- Creative Shapes: Feel free to get playful! To make Shiba Inu-shaped dango, set aside a teaspoon of dough, then mold the rest into heads and little "booty" shapes. Use the reserved dough for tails and toasted nori for faces.
- Serving Tips: Mitarashi dango is best enjoyed immediately while still warm and tender. If needed, you can also serve them at room temperature.
- Storage Tips: These sweet rice dumplings are best eaten fresh. Over time, they harden, so try to make only what you'll eat in one sitting.