Soft and Chewy Dango For Moon Viewing or Mitarashi Dango

Soft and Chewy Dango For Moon Viewing or Mitarashi Dango

These dango stay soft and chewy, even if you don't eat them right away. Just mix the ingredients together to make the dango and drop the rolls into a pot of boiling water. You can serve these for cherry blossom viewing and moon-viewing seasons, and in many other desserts.

Ingredients: Makes 7-8 pieces

60 g (or 50 g of Shiratamako + 10 g Joshinko)
1 tablespoon
Silken tofu
60 g (Adjust depending on the firmness of the tofu)


1. Add all ingredients to a bowl and mix together with your hands.
2. When the dough is about the softness of your earlobe and easy to roll into a ball, it's ready. Fill a pot with water and turn on the heat.
3. When the water starts boiling, roll the dough from Step 2 into balls and drop into the pot. When they float to the top, cook for another 2 minutes.
4. Strain, let cool, and they're done.
5. You can eat them simply like this, or serve them however you like.
6. It's hard to tell in the photo, but here I made 3 different colors of mitarashi dango: plain, sweet potato, and chestnut.
7. I tried using these dango in a Japanese parfait.
8. For tri-color dango for the cherry blossom viewing season, refer to Recipe ID: 1780057.
9. Heart-shaped dango Recipe ID: 2129039.
10. Mitarashi dango variation (Mitarashi sauce recipe) Recipe ID: 2395466.

Story Behind this Recipe

I wanted to make moon viewing dango that would stay soft and chewy even if they weren't eaten right away, and came up with this.