Mitarashi dango is the one of the most famous dango in Japan. It’s dango with sweetened soy sauce. Also you can just try whatever sauce you think it works with it.
- 200g(1 1/4 cups) joshinko (rice flour)
- 200ml water
- 100ml water
- 2 1/2 tablespoons soy sauce
- 70g(6 tablespoons) sugar
- 1 tablespoon corn starch
Preparation1. Mix flour and 200ml of water until dough is soft but firm enough to hold shape. Break dough into bite sized pieces. Place in steamer and steam over medium heat for 25 minutes.
2. Transfer pieces into bowl and mash together. Place dough in water to cool down enough to handle with hands. Kneed and roll dough into stick. Moisten a knife and cut dough into bite sized pieces and form into balls. Moisten bamboo skewers with water and skewer dango.
3. Combine 100ml water, soy sauce, sugar, and corn starch in saucepan and simmer over medium low heat until thicken.
4. Pour sauce over dango.