Shiratama Dango with Mitarashi Sauce
If you love soft and chewy Japanese sweets, this shiratama dango is an easy dessert you can make at home! It has a mochi-like texture and is served with a glossy, sweet and savory mitarashi sauce that makes it so delicious!
Looking for chewy Japanese desserts? Try my Anko Mochi or Kinako Mochi!
Recipe Ingredients
You’ll need the following ingredients to make this shiratama dango:
How To Make Shiratama Dango: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Cook the mitarashi sauce ingredients, stirring until thick, then let the sauce cool.
Step 2
Mix the shiratamako and water until the dough comes together.
Step 3
Roll small portions of the dough into balls, and gently flatten the center.
Step 4
Boil the dango in a pot of boiling water.
Step 5
Once they float to the surface, cook for 1 more minute.
Step 6
Transfer the dango to ice water and let them cool.
Serve the drained shiratama dango on a plate and drizzle them with sweet and savory mitarashi sauce. Enjoy!
How to Serve Shiratama Dango
Shiratama dango has a simple, mild flavor, which makes it perfect for pairing with different sweet toppings. Here are a few of my favorite ways to enjoy it!
Kinako
Sprinkle with a mixture of kinako, roasted soybean flour, and sugar.
Anko
Serve with sweet red bean paste for a classic Japanese dessert.
Ice Cream
Pair with matcha ice cream for a simple Japanese cafe-style dessert.
Fruit
Serve with fresh fruit and simple syrup for a refreshing summer dessert.
Shiratama Dango Dough Variations
You can also mix different ingredients into the shiratama dough to change the flavor, color, and texture.
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I hope you enjoy this Shiratama Dango! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Shiratama Dango with Mitarashi Sauce
Ingredients
Instructions
- Make the shiratama dango: Add the shiratamako to a bowl. Gradually add the water, mixing by hand until the dough comes together. Divide the dough into small pieces and roll each piece into a ball. Gently press the center of each ball to flatten it slightly.
- Boil the dango: Bring a pot of water to a boil. Gently add the shiratama dango to the boiling water. At first, they will sink to the bottom. Once they float to the surface, cook for 1 more minute. Transfer the cooked shiratama to a bowl of ice water and let them cool. Drain well.
- Make the mitarashi sauce: 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 sauce. Enjoy!
Notes
- Storage: Store leftover shiratama dango in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked shiratama dango for up to 1 month. To serve, reheat them in boiling water until soft again, or warm them in the microwave.
- Dough texture: If the dough is too sticky, add more shiratamako. If it feels too dry, add a little water.
- Sweetness: Adjust the sugar in the sauce to your taste.
Video
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 😁
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 pomysły 😋
Thank you for your comment!Glad you like it:)