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

Ingredients for 6 portion(s)
For the sweet soy sauce:
- 3 tbsp sweet white wine
- 200 ml still mineral water
- 6 tbsp brown sugar
- 4 tbsp Kikkoman naturally brewed soy sauce
- 3 ½ tbsp potato flour (or corn flour)
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:
- Put white wine in a saucepan and bring it to a boil.
- Add mineral water, sugar and Kikkoman soy sauce and continue cooking until the sugar is dissolved.
- 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:
- Drain the tofu well, place in a bowl and mash well with a spatula.
- Add the glutinous rice flour and knead well by hand until it is smooth.
- Shape the dough into 6 balls of approx. 18 g each by hand.
- Boil enough water in a saucepan and cook the rice flour dumplings 3-4 minutes.
- Reduce the heat and cook the balls until they float to the surface.
- Dab the dumplings well and thread 3 dumplings on each skewer.
- If desired, fry briefly on both sides in a little vegetable oil in a hot pan.
- 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
Ingredients for 6 portion(s)
For the sweet soy sauce:
- 3 tbsp sweet white wine
- 200 ml still mineral water
- 6 tbsp brown sugar
- 4 tbsp Kikkoman naturally brewed soy sauce
- 3 ½ tbsp potato flour (or corn flour)
For the rice flour dumplings:
- 150 g tofu soft (silky type)
- 150 g glutinous rice flour
- Vegetable oil, if fried dumplings are desired