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How to Make Traditional Japanese Dango | Step-by-Step Recipe 🍑

Dango Recipe :Traditional Japanese Rice Dumplings 🍑


  • Author: Camily
  • Total Time: 30-35 minutes – from start to finish, including preparation, cooking, and serving.
  • Yield: 12-15 dango (depending on the size and the number of skewers used) 1x

Description

Dango is a classic Japanese dessert consisting of chewy rice dumplings skewered on bamboo sticks, traditionally enjoyed during festivals like Hanami and Obon. This recipe provides a simple yet authentic way to create your own dango at home. With its soft texture and sweet soy sauce glaze, this dish is a favorite in Japanese culture and is perfect for snacking, sharing with friends, or adding a fun twist to your next gathering. The dumplings can be boiled or grilled for a crispy exterior, then brushed with a savory-sweet sauce that makes every bite irresistible.


Ingredients

Scale

For the Dango (Rice Dumplings):

  • 1 cup Shiratamako (sweet rice flour) 🍚 – This flour is essential for giving dango its signature chewy texture. It’s made from glutinous rice, which helps create a smooth, elastic dough.
  • 1/4 cup water πŸ’§ – The water helps bind the flour into a dough and ensures a smooth consistency.
  • Pinch of salt πŸ§‚ – Enhances the flavor and balances the sweetness.
  • 1 tbsp sugar 🍬 (optional) – Adds a hint of sweetness to the dough, which contrasts nicely with the savory soy sauce glaze.
  • 1 tbsp cornstarch (optional) – This ingredient is optional but can be added to improve the texture and firmness of the dango.

For the Sauce (Kushikiri Dango Sauce):

  • 1/4 cup soy sauce πŸ₯’ (dark soy sauce preferred) – Adds the rich umami flavor that complements the sweetness of the sugar.
  • 3 tbsp sugar 🍭 – Provides sweetness to balance the salty soy sauce.
  • 2 tbsp mirin (sweet rice wine) 🍷 – Adds depth and complexity to the sauce with its sweetness and rich flavor.
  • 1 tbsp water πŸ’¦ – Used to dilute the sauce for a smoother consistency.
  • 1 tbsp cornstarch (optional) 🌽 – Thickens the sauce, giving it a glossy, shiny finish.

Optional Add-ons:

  • Bamboo skewers 🍑 – Used to thread the dango for grilling or serving. You’ll need around 3-4 dango per skewer.

Instructions

Step 1: Prepare the Dango Dough

  1. In a large bowl, combine the Shiratamako and water. Stir the mixture until the dough becomes smooth and slightly sticky.
  2. Add the sugar and a pinch of salt, if using, and knead until the dough is smooth and elastic. You can sprinkle a little more flour if the dough is too sticky, but avoid overworking it.
  3. Once the dough is ready, divide it into small, equal-sized portions (12-15 pieces). Roll each portion into a smooth ball about 1-1.5 inches in diameter.

Step 2: Shape the Dango

  1. Boil a large pot of water and carefully drop the dango balls into the water. Cook them until they float to the surface, which usually takes 3-5 minutes.
  2. Once the dango float, allow them to cook for an additional 2-3 minutes. This ensures they are fully cooked through.
  3. Remove the dango from the pot with a slotted spoon and transfer them to a bowl of ice water to cool and firm up the texture.

Step 3: Prepare the Sauce

  1. In a small saucepan, combine soy sauce, sugar, mirin, and water. Stir the mixture over medium heat until the sugar dissolves completely.
  2. If you prefer a thicker sauce, dissolve the cornstarch in a small amount of water and add it to the sauce. Stir continuously until the sauce thickens to a glossy consistency.
  3. Remove the sauce from the heat and let it cool slightly.

Step 4: Skewer the Dango

  1. Thread the cooled dango onto bamboo skewers, using 3-4 pieces of dango per skewer.

Step 5: Grill the Dango (Optional)

  1. Preheat your grill or a grill pan to medium heat.
  2. Grill the dango for 2-3 minutes per side, until the exterior is slightly crispy and golden brown. This adds a delightful texture and smoky flavor to the dumplings.

Step 6: Serve the Dango

  1. Once the dango is grilled (or if you skip grilling, just brushed with sauce), generously brush or drizzle the sweet soy sauce mixture over the dumplings. Make sure each piece is well-coated.
  2. Serve the dango immediately while warm, or allow it to cool to room temperature.

Notes

  • Texture Tip: If the dough feels too sticky while kneading, sprinkle a little more Shiratamako to achieve the right consistency. However, don’t overdo it, as too much flour can alter the chewy texture.
  • Grilling Option: Grilling the dango gives it a unique crispy exterior that contrasts perfectly with the soft, chewy interior. However, it’s optional if you prefer just boiled dango.
  • Sauce Variations: While the soy sauce and sugar glaze is traditional, you can experiment with other toppings like matcha (green tea powder), red bean paste, or kinako (roasted soybean flour) for different flavors.
  • Storage: Dango is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1-2 days. Reheat gently if necessary.
  • Prep Time: 15 minutes – for preparing the dough, dividing, and rolling the dango.
  • Cook Time: 15-20 minutes – for boiling the dango and grilling (if preferred).
  • Category: Dessert 🍨
  • Cuisine: Japanese πŸ‡―πŸ‡΅

Nutrition

  • Calories: 150-200 calories
  • Sugar: 10-15g (depends on the amount of sauce used)
  • Fat: 0-1g (low fat)
  • Carbohydrates: 35-40g (from the rice flour, a great source of energy)
  • Fiber: 1-2g (from the rice flour)
  • Protein: 2-3g (from rice flour)