Delicious Mitarashi Dango With Thick Sauce

Delicious Mitarashi Dango With Thick Sauce

The dango are chewy, and the sauce is thick and lustrous. This is an easy & authentic mitarashi dango. You can make this with leftover mochi as well. It's reat for Japanese-style tea time.

Ingredients: 4 servings / 20 pieces of dango

100 g
90 ml
Soy sauce
60 ml
40 ml
120 g
120 ml
2 scant tablespoons
4 tablespoons


1. Mix the ☆ shiratamako and water, and knead until your desired consistency. Roll into your desired sizes, and drop into boiling water.
2. When they have cooked, transfer to cold water (not listed) to cool. When cooled, drain the excess water.
3. Combine the soy sauce, mirin, sugar, and water in a small pot, and simmer. When the sugar has dissolved, mix in the ★ katakuriko dissolved in water. Simmer over low heat until the sauce becomes thick.
4. Serve the dango in a bowl, pour the Step 3 sauce on top, and done.
5. Store the sauce in a Ziploc container, and keep in the fridge. It will keep for 3-4 day. You just need to microwave it.

Story Behind this Recipe

I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!