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Mitarashi Kushi Dango

User Rating 4.5 Star Rating (3 Reviews)


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.

User Reviews

 4 out of 5
Dango, Member Puppetrina

This was one of my mother's favorites. To please her I looked up the recipe and made it for her from this site. She loved it...I took the recipe and added my own creative touch and will remember my mother smile, who loved dango anyway she could get it.

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