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Ingredients
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Dango Ingredients
Method
Dango Preparation
- 1
Prepare the Dango Dough
In a large mixing bowl, combine the sweet rice flour and sugar. Gradually add the water while stirring until a smooth dough forms. If using food coloring, divide the dough into portions and mix in the coloring until fully incorporated.
- 2
Shape the Dango
Divide the dough into small balls, about 1 inch in diameter. Roll each piece into a ball and then flatten slightly to create a disc shape.
- 3
Boil the Dango
Bring a pot of water to boil. Carefully drop the dango balls into the boiling water. Once they float to the surface, cook for an additional 2-3 minutes, then remove and place them into cold water to cool.
- 4
Skewering the Dango
Once the dango has cooled, take 3 balls and thread them onto a skewer. Repeat until all dango is skewered.
- 5
Prepare the Glaze
In a small bowl, mix the soy sauce and mitsuboshi (or sweet soy glaze) until combined.
- 6
Grilling the Dango
Preheat a grill or grill pan over medium heat. Grill the skewered dango for about 2-3 minutes on each side until they are slightly charred.
- 7
Glazing the Dango
Brush the grilled dango with the soy glaze mixture while they are still warm. Serve immediately or let cool.