6 In Dessert/ Video

Mitarashi Dango Recipe

Mitarashi Dango is one of the many very traditional Japanese Mochi sweets.  Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce.  Mitarashi Dango is a great snack and quite satisfying without being overly sweet.  You may want to try it one afternoon with hot green tea.

It is said that this dessert’s name, Mitarashi, comes from a festival of a famous shrine in the city of Kyoto in western Japan. Mitarashi Dango was thought to be made as an offering for gods at this shrine in the 14th century.  Since then, Mitarashi Dango was sold at street venders in shrines in Kyoto and eventually all over Japan.  Today it is quite common. You can find it at Japanese sweet shops, of course, and also at supermarkets and convenience stores.

Skewered Mochi balls are grilled and browned first, then a Soy Sauce based sweet sauce is poured over.  Saltiness and a pleasant savory smell of Soy Sauce matches surprisingly with the rest of the sugary sauce.  This traditional Dango dessert is not as difficult as you may think.  It is a variation of our Dango recipe.  Watch the Dango video as well if you haven’t made them before. We hope you enjoy these traditional snacks and a taste of history today!

Mitarashi Dango Recipe


  • 240g Mochiko
  • 240g Tofu, soft
  • Mitarashi Sauce
  • 2 1/2 Tbsp Katakuriko (potato starch) or corn starch
  • 1/2 cup sugar
  • 5 Tbsp Soy Sauce
  • 1 cup water (240ml)


  1. In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe).
  2. Scoop out table spoon size portions of dough and roll into balls.
  3. Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
  4. Meanwhile, make Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boils and keep it warm.
  5. Slide 3-4 Dango balls onto each skewer. Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned.
  6. Put Dango on a plate and pour the sauce to coat.

Mitarashi dango

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  • Daniel Hawkins
    November 8, 2016 at 12:01 am

    Instead of lightly pan frying them how do you think they would turn our if I deep fried them until they came out golden brown?

  • Anne-Christine
    November 10, 2016 at 10:29 am

    Hello! I just tried the dango recipe and despite having made balls too big (my fault!), the result is very good! Just like the ones I ate in Japan. Thank you lots for the recipe! I will surely make some more to impress my friends 😀

  • Anna
    November 13, 2016 at 1:21 pm


    how much dangos do you get out of this recipe?

  • Melissa
    December 13, 2016 at 11:18 pm

    Great recipe! How many servings would this make?

  • Sygryda
    January 25, 2017 at 8:08 am

    dango should be hard and brittle? I always thought it should be chewy texture, but it came out rather hard. It is very tasty! I love mitarashi dango! <3

    January 30, 2017 at 9:13 pm

    hallo..you web are awesome. Im japanese food lover and your web help me a lot to cooking many japanese food in easy way 🙂
    I want to ask, is it oke if I keep the raw dough balls in the refrigerator and just take it out when I want to cook it? or cooked it first and put the rest cooked dango in refrigerator? which one is your recommen?