Mitarashi-dango (Mochi balls with sweet soy sauce glaze)
These Japanese inspired Mitarashi-dango are rice mochi dumplings skewered onto sticks in groups of 3 and covered with a sweet Kikkoman soy sauce glaze.
- Serves4
- Preparation Time10 mins
- Cooking Time10 mins
Nutrition per serving
- Energy216 Kcals
- Protein5.8g
- Carbohydrates35.3g
- Fat5.3g
Ingredients
For the sweet soy sauce:
- 3 tbsp sweet white wine
- 200 ml still mineral water
- 6 tbsp brown sugar
- 4 tbsp Kikkoman Soy Sauce
- 3 ½ tbsp potato flour (or corn flour)
For the rice flour dumplings:
- 150 g tofu soft (silky type)
- 150 g glutinous rice flour
- Vegetable oil, if fried dumplings are desired
Method
For the sweet soy sauce:
1. Put white wine in a saucepan and bring it to a boil.
2. Add mineral water, sugar and Kikkoman soy sauce and continue cooking until the sugar is dissolved.
3. Turn down the heat, whisk the potato flour with 3 tbsp of water and add to the boiled liquid while stirring. Bring to the boil again briefly and chill.
For the rice flour dumplings:
4. Drain the tofu well, place in a bowl and mash well with a spatula.
5. Add the glutinous rice flour and knead well by hand until it is smooth.
6. Shape the dough into 6 balls of approx. 18 g each by hand.
7. Boil enough water in a saucepan and cook the rice flour dumplings for 3-4 minutes.
8. Reduce the heat and cook the balls until they float to the surface.
9. Dab the dumplings well and thread 3 dumplings on each skewer.
10. If desired, fry briefly on both sides in a little vegetable oil in a hot pan.
11. Arrange on plates and serve with the sweet soy sauce (stir to smooth) poured over. Garnish with mint leaves and serve.
