Search
Filter
Mitarashi-dango
Bookmark
9 of 57

Mitarashi-dango

Method and ingredients for mochi balls with sweet soy sauce. A very popular Japanese dessert.

Mitarashi-dango
Total time 20 mins
Preparation time: 10 mins
Cooking time: 10 mins
Nutrition facts (per portion): 904 kJ / 216 kcal
Fat: 5,3 g
Protein: 5,8 g
Carbohydrates: 35,3 g

Ingredients for 6 portion(s)

For the sweet soy sauce:

For the rice flour dumplings:

  • 150 g tofu soft (silky type)
  • 150 g glutinous rice flour    
  • Vegetable oil, if fried dumplings are desired
     

Preparation

For the sweet soy sauce:

  1. Put white wine in a saucepan and bring it to a boil.
  2. Add mineral water, sugar and Kikkoman soy sauce and continue cooking until the sugar is dissolved. 
  3. Turn down the heat, whisk the potato flour with 3 tbsp of water and add to the boiled liquid while stirring. Bring to the boil again briefly and chill.

For the rice flour dumplings:

  1. Drain the tofu well, place in a bowl and mash well with a spatula.
  2. Add the glutinous rice flour and knead well by hand until it is smooth.
  3. Shape the dough into 6 balls of approx. 18 g each by hand. 
  4. Boil enough water in a saucepan and cook the rice flour dumplings 3-4 minutes. 
  5. Reduce the heat and cook the balls until they float to the surface.
  6. Dab the dumplings well and thread 3 dumplings on each skewer. 
  7. If desired, fry briefly on both sides in a little vegetable oil in a hot pan.
  8. Arrange on plates and serve with the sweet soy sauce (stir to smooth) poured over. Garnish with mint leaves and serve.

Used products in this recipe

Total time 20 mins
Preparation time: 10 mins
Cooking time: 10 mins
Nutrition facts (per portion): 904 kJ / 216 kcal
Fat: 5,3 g
Protein: 5,8 g
Carbohydrates: 35,3 g

Ingredients for 6 portion(s)

For the sweet soy sauce:

For the rice flour dumplings:

  • 150 g tofu soft (silky type)
  • 150 g glutinous rice flour    
  • Vegetable oil, if fried dumplings are desired