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Dango
Japanese rice flour dumplings on a skewer, served with sweet soy glaze. Chewy and mild.
30
Prep (min)
20
Cook (min)
50
Total (min)
4
Servings
Health Score75/100
Ingredients
- •1 teaspoon Salt
- •0.5 teaspoon Black pepper
- •2 tablespoons Olive oil
- •3 cloves Garlic
- •1 medium Onion
Instructions
- 1
Make dango dough: mixJoshinko rice flour, sugar, and water to form smooth dough.
- 2
Divide dough into portions. Flatten each and wrap around sweet anko paste.
- 3
Shape into balls about 1 inch diameter. Thread onto bamboo skewers.
- 4
Boil water in a pot. Gently drop dango in and cook until they float (2-3 minutes).
- 5
Transfer to ice bath to cool and set.
- 6
Brush with mitarashi glaze (soy sauce, mirin, sugar). Serve immediately.
💡 For mitarashi: simmer equal parts soy sauce and mirin with sugar until thickened.