Mitarashi Dango (Soy Glazed Rice Dumplings)
Chewy rice dumplings on skewers, brushed with a shiny sweet soy glaze. Simple, and strangely addictive.
- Time35 min
- LevelEasy
- Costabout £0.42 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the rice flour in a bowl and add the warm water a little at a time, kneading for 3 minutes into a soft smooth dough like an earlobe. It should not stick to your hands.
3 min - 2
Roll into 12 balls, each the size of a large grape. Bring a large pan of water to the boil.
- 3
Boil the dumplings for 4 to 5 minutes until they float, then 2 minutes more. Lift into iced water for 1 minute, then drain.
7 min - 4
Meanwhile, simmer the 60 ml water, tamari, sugar and mirin for 2 minutes. Stir in the cornflour mixed with the cold water and simmer for 1 minute until thick and glossy.
3 min - 5
Thread 3 dumplings onto each of 4 skewers. Toast them in a dry non stick pan for 3 to 4 minutes, turning, until lightly freckled and brown.
4 min - 6
Brush or spoon the warm glaze over the dumplings. Serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.