Mitarashi Dango (Sweet Rice Dumplings with Glaze)

Directions

1. Step 1

   In a bowl, combine shiratamako and joshinko. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for 2-3 minutes.

2. Step 2

   Roll the dough into small, marble-sized balls (about 8 grams each). You should get about 24-30 balls.

3. Step 3

   Bring a pot of water to a boil. Drop the dango balls into the boiling water. Cook until they float to the surface, then continue cooking for another 1-2 minutes.

4. Step 4

   Remove dango with a slotted spoon and immediately transfer to an ice bath to cool. Once cooled, drain well.

5. Step 5

   Thread 3-4 dango balls onto each bamboo skewer.

6. Step 6

   For the glaze, combine soy sauce, mirin, sugar, and water in a small saucepan. Dissolve cornstarch in a separate teaspoon of water, then add to the saucepan. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.

7. Step 7

   Grill the dango skewers briefly over high heat (or use a broiler/torch) until lightly charred. Brush generously with the mitarashi glaze and serve warm.