Mitarashi-dango (Mochi balls with sweet soy sauce glaze)

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.

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy216 Kcals
  • Protein5.8g
  • Carbohydrates35.3g
  • Fat5.3g


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


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.

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