Kabocha Mitarashi Dango

Kabocha Mitarashi Dango

Make dango with a beautiful autumn color. Try these for the Tsukimi festival (Moon-viewing festival).


Kabocha squash (net weight)
120 g
120 g
100 g
*Water (for the sauce)
50 ml
*Sugar, soy sauce
2 tablespoons each
as needed
Honey, mirin
as needed


1. Peel the kabocha and chop. Place in a plastic bag and microwave until soft and then mash.
2. Combine the tofu, kabocha, and shiratamako and knead well.
3. When the dough is soft (similar to the texture of your earlobe), roll into balls.
4. Put the balls into boiling water. When they float to the top, boil for 1-2 minutes more.
5. Chill in cold water.
6. Serve with black sugar syrup.
7. I mixed edamame and sugar to make a zunda bean paste.

Story Behind this Recipe

I served these for the Tanabata festival (Star festival).