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!
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
Serving: 1servingCalories: 139kcalCarbohydrates: 31.6gProtein: 2.2g
This nutritional information is estimated and provided for general reference only.