Cooking Times

25 min
Prep Time
10 min
Cook Time
35 min
Total Time

Ingredients (7 items)

200.00 g Shiratamako
glutinous rice flour
180.00 ml Water
lukewarm
50.00 g Sugar
for glaze
3.00 tbsp Soy sauce
for glaze
2.00 tbsp Mirin
sweet rice wine
1.00 tbsp Potato starch
for thickening
12.00 pieces Bamboo skewers
soaked

Instructions (6 steps)

1
Mix rice flour with water to form smooth dough.
2
Roll dough into small balls, about 2cm diameter.
3
Boil dango balls until they float, about 5 minutes.
5 minutes
4
Thread 3-4 balls on each skewer.
5
Make glaze by simmering sugar, soy sauce, mirin, and starch until thick.
5 minutes
6
Brush glaze over dango skewers before serving.