Mitarashi Dango is one of the many very traditional Japanese Mochi sweets. Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce. Mitarashi Dango is a great snack and quite satisfying without being overly sweet. You may want to try it one afternoon with hot green tea.
It is said that this dessert’s name, Mitarashi, comes from a festival of a famous shrine in the city of Kyoto in western Japan. Mitarashi Dango was thought to be made as an offering for gods at this shrine in the 14th century. Since then, Mitarashi Dango was sold at street venders in shrines in Kyoto and eventually all over Japan. Today it is quite common. You can find it at Japanese sweet shops, of course, and also at supermarkets and convenience stores.
240g Tofu, soft
2 1/2 Tbsp Katakuriko (potato starch) or corn starch
1/2 cup sugar
5 Tbsp Soy Sauce
1 cup water (240ml)
1. In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe).
2. oop out table spoon size portions of dough and roll into balls.
3. Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
4. Meanwhile, make Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boils and keep it warm.
5. Slide 3-4 Dango balls onto each skewer. Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned.
6. Put Dango on a plate and pour the sauce to coat.