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Mitarashi Kushi Dango

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Mitarashi Kushi Dango
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Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.

Yield: 5 skewers


  • 1 1/3 cup joshinko (rice flour)
  • 3/4 cup hot water
  • *for mitarashi sauce:
  • 2/3 cup water
  • 1/2 cup sugar
  • 2 1/2 Tbsp soy sauce
  • 1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
  • *Bamboo skewers


  1. Put rice flour in a bowl
  2. Gradually pour hot water over the rice flour.
  3. Mix it using a spatula until combined.
  4. Knead the dough with hands until smooth.
  5. Divide the dough into small pieces and roll into small balls.
  6. Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
  7. Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
  8. To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
  9. Bring to a boil on medium heat.
  10. Pour the katakuriko starch mixture in the sauce, stirring well.
  11. Bring to a boil again and stop the heat.
  12. Grill the skewered dumplings until slightly grill-marked.
  13. Brush mitarashi sauce over dumplings.

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