Add all of the ingredients into a saucepan and mix together well with a whisk before placing it over heat (this will help to dissolve the katakuriko).
Place the mixture on low heat and continuously stir with the whisk.
When the sauce has reduced, stop the heat just before it reaches your desired thickness (the mixture will thicken as it cools...).
These are dango that I rolled into balls and made from "Chewy Tofu Shiratama" (Recipe ID: 1974024).
I rolled the Tofu Shiratama Dango into balls, boiled them and put them on a skewer. Then I toasted the surface of the dangos and covered the tops in the sauce.
Story Behind this Recipe
My daughter adores mitarashi dango so I decided to give it a try at home! It was quite tasty when it was still warm too. You can make this in the microwave as well but I've heard that it tends not to heat evenly, so I heat it in a saucepan.
The trick to this recipe is to mix the ingredients well before placing it over the heat! It'll help prevent it from going lumpy. This is a slightly sweeter mitarashi sauce cooked to my daughter's taste. Please adjust the amount of soy sauce to your own taste. It's absolutely delicious when eaten with mochi.