Shiratama Dango (Mochi Balls Recipe)
Learn how to make Shiratama Dango, an easy and chewy dessert. With just a few simple ingredients, you can enjoy these delightful Japanese mochi balls with your favorite tea!
Looking for chewy mochi recipes? Try myย Anko Mochi,ย Isobeyaki, orย Kinako Mochi!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
Youโll need the following ingredients to make thisย Shiratama Dango:

How To Make Shiratama Dango: STEP BY STEPย
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Combine shiratamako with water to form a dough and roll the dough into small balls.

Step 2
Boil the balls in water for a few minutes.

Step 3
Transfer the cooked balls to ice water to cool.

Step 4
Make mitarashi syrup.

Serve the shiratama dango on a plate and drizzle them with sweet and savory mitarashi syrup. Enjoy!
Shiratama Dango Variations

Here are some shiratama dango variations:
Dango Toppings

There are many delicious toppings for shiratama dango. Enjoy these topping variations!

Want More Plant-Based Ideas?
Download 10 Vegetarian Recipes

More Japanese Dessert Recipes You Will Love
Leave a Rating!
I hope you enjoy this Shiratama Dango! If you try it, don’t forget to leave a rating to share your thoughtsโI love hearing from you!
Shiratama Dango (Mochi Balls Recipe)

Ingredients
Instructions
- Make Shiratama Balls: In a bowl, mix the shiratamako and water by hand until a smooth dough forms. Pinch off small portions of dough and roll them into balls using your palms.
- Boil: Drop the shiratama balls into boiling water. When they float to the surface (in about 2-3 minutes), transfer them to a bowl of ice water to cool.
- Make the Mitarashi Syrup:ย Combine the sugar, soy sauce, potato starch, and water in a small pot. Cook over low heat and stir until the mixture thickens.
- Serve: Place the shiratama dango on a plate and drizzle with the mitarashi syrup.
Video

Notes
- Storage: 3 days in the fridge. They will become hard the next day, so warm them up in the microwave before eating.ย Also, they can be stored in the freezer for up to one month. When eating, warm them in boiling water or heat them in the microwave.
- If the dough is too soft and sticks to your hands, add more shiratamako. If itโs too hard, gradually add water to adjust the consistency.
- It’s best to roll all the dough into balls first, then start boiling. This ensures they cook evenly and at the same boiling time.
- When freshly boiled, the dango is soft and fluffy. Cooling it in cold water will firm up the texture. If you prefer to eat it warm, skip the cold water step and enjoy it right away.
Nutrition
This nutritional information is estimated and provided for general reference only.
I added too much water and had to add bread flour. They also came out rubbery ๐
I’m sorry to hear that! Try using less water next time for a better result. It should have a nice, chewy texture. Thanks for trying the recipe!
Uwielbiam takie pomysลy ๐
Thank you for your comment!Glad you like it:)