Mitarashi Dango

Ingredients

• Mochiko (sweet rice flour) (1 cup)
• Water (1/2 cup)
• Skewers (6-8 (bamboo or metal))
• Mirin (2 tablespoons)
• Soy sauce (2 tablespoons)
• Sugar (3 tablespoons)
• Sesame seeds (for garnish (optional))
• Chopped green onions (for garnish (optional))

Instructions

1. In a mixing bowl, combine 1 cup of mochiko and 1/2 cup of water. Stir well until a smooth, pliable dough forms. If the dough is too sticky, add a little more mochiko until the desired consistency is achieved.
2. Divide the dough into small portions, about 1 inch in diameter, and roll each portion into a small ball.
3. Bring a pot of water to a boil. Carefully drop the mochiko balls into the boiling water and cook until they float to the surface, approximately 3-5 minutes, indicating they are cooked through.
4. Using a slotted spoon, remove the cooked mochiko balls from the water and allow them to cool slightly before threading them onto your skewers, aiming for 3-4 dumplings per skewer.
5. In a small saucepan, combine 3 tablespoons of sugar, 2 tablespoons of soy sauce, and 2 tablespoons of mirin. Heat the mixture over low heat, stirring constantly until the sugar has dissolved and the sauce thickens slightly, about 3-5 minutes. Remove from heat.
6. Generously brush the sweet soy glaze onto the dango skewers, ensuring each dumpling is well-coated.
7. Preheat your grill or broiler. Grill the dango skewers over medium heat or broil in the oven for a few minutes, turning occasionally, until the glaze caramelizes and the dumplings develop a lovely golden-brown color.
8. Remove from heat and serve the mitarashi dango skewers warm, optionally garnished with a sprinkle of sesame seeds or chopped green onions for added flavor and texture.