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

Total time 20 mins
10 mins preparation time
10 mins cooking time

Ingredients

6 portion(s)

For the sweet soy sauce:

3 tbsp
sweet white wine
200 ml
still mineral water
6 tbsp
brown sugar
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
Nutritional facts (per portion): 904 kJ  /  216 kcal
5.3 g Fat
5.8 g Protein
35.3 g Carbohydrates

Preparation

Step 1

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.

Step 2

For the Japanese mochi rice flour dumplings:

Drain the tofu well, place in a bowl and mash well with a spatula.

Step 3

Add the glutinous rice flour and knead well by hand until it is smooth.

Step 4

Shape the dough into 6 balls of approx. 18 g each by hand.

Step 5

Boil enough water in a saucepan and cook the rice flour dumplings 3-4 minutes. Reduce the heat and cook the balls until they float to the surface.

Step 6

Dab the dumplings well and thread 3 dumplings on each skewer.  If desired, fry briefly on both sides in a little vegetable oil in a hot pan. Arrange on plates and serve with the sweet soy sauce (stir to smooth) poured over. Garnish with mint leaves and serve.

Recipe-ID: 949

Recipe as PDF

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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 Japanese mochi rice flour dumplings:

Drain the tofu well, place in a bowl and mash well with a spatula.

Add the glutinous rice flour and knead well by hand until it is smooth.

Shape the dough into 6 balls of approx. 18 g each by hand.

Boil enough water in a saucepan and cook the rice flour dumplings 3-4 minutes. Reduce the heat and cook the balls until they float to the surface.

Dab the dumplings well and thread 3 dumplings on each skewer.  If desired, fry briefly on both sides in a little vegetable oil in a hot pan. Arrange on plates and serve with the sweet soy sauce (stir to smooth) poured over. Garnish with mint leaves and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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