Mitarashi Dango

Mitarashi Dango is a popular Japanese snack made from rice flour, skewered and grilled, then drizzled with a sweet soy glaze. This vegan version maintains the traditional flavors while being entirely plant-based and irresistibly delicious.

Ingredients

• Sweet rice flour (mochi flour) - 100g
• Water - 120ml
• Soy sauce - 30ml
• Maple syrup - 30g
• Cornstarch - 1 tablespoon
• Sugar - 20g
• Sesame seeds (optional) - 1 tablespoon

Steps

1. In a mixing bowl, combine the sweet rice flour and water to form a smooth dough.
2. Divide the dough into 8 equal portions and shape each portion into small balls.
3. Bring a pot of water to a boil and gently drop in the dango balls. Cook for about 5-7 minutes until they float to the surface.
4. Remove the dango using a slotted spoon and let them cool on a plate.
5. In a small saucepan, combine soy sauce, maple syrup, sugar, and cornstarch. Stir over medium heat until it thickens into a glaze.
6. Skewer the cooled dango balls onto bamboo sticks (4 balls per skewer).
7. Preheat a grill or a grill pan over medium heat and lightly grill the dango skewers for about 2-3 minutes on each side until slightly charred.
8. Drizzle the soy glaze over the grilled dango and sprinkle with sesame seeds if desired. Serve warm and enjoy!

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 40 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.12 L

Health Benefits

• Gluten-free and suitable for those with gluten sensitivities.
• Rich in carbohydrates for a quick energy boost.

Tags