DISH RESEARCH · Dessert
Dango
Also known as: 団子
Namiko Hirasawa Chen’s selected mitarashi dango combines two Japanese rice flours, boils and chills the dumplings, skewers them and finishes with a complete sweet soy-potato-starch glaze.
About Dango
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Namiko Hirasawa Chen’s mitarashi dango is a specific kind of Japanese dango: rice dumplings on skewers with a sweet soy glaze. This account selects her two-flour dough and potato-starch glaze.
Joshinko and shiratamako are mixed with hot water added gradually. The dough is kneaded smooth, divided and rolled into small balls, with a little water used if surface cracks need smoothing.
The dumplings are boiled until they float and cook further, then transferred to iced water. Once cooled and drained, they go onto a wetted tray before three are threaded onto each soaked skewer.
Sugar, mirin, soy sauce, water and potato starch are mixed in a cold saucepan. Only then is the sauce heated and whisked until it thickens.
The selected optional torch finish gives the dumplings a little char before the same glaze is poured over them. Their chewy texture contrasts with the sweet-savoury coating; other dough formulas remain separate.
Ingredients in Dango
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Chickpeasbase
- Cumin Seedseasoning
- Dried red chilesseasoning
- Turmericseasoning
- Chickpeabase
- Waterother
- Rice flourbase
- Waterbinder
- Sugarsweetener
- Watercooking medium
- Saltseasoning
- Cuminseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Japan
- Cooking traditions
- Japanese / Namiko Hirasawa Chen two-flour mitarashi dango
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.