26 March 2012
mitarashi dango (みたらし団子、御手洗団子) is japanese skewered rice dumplings originated from kyoto and commonly sold in teahouses and outside temples. first boiled then grilled and accompanied by a sweet soy glaze, i love its charred fragrance and the teriyaki-like glaze. they're fun to eat and so yummy as well.
the recipe for mitarashi dango is much easier to find online than, say, hanami dango so i just grabbed one randomly. the recipe uses a ratio of 2:1 joshin-ko (non-glutinous rice flour) and shiratama-ko (glutinous) which turns out to be rather dense in my opinion. its not chewy enough for my liking so i might just do some adjustments next time. the glaze is amazing though! i've learned how arrowroot starch lends a pristine, glossy and gel-like appearance compared to cornstarch and its much more neutral in flavor so i used that and i'm really happy with the results. some people made their mitarashi glaze really thin and sauce-like but i prefer mine thick and gooey so arrowroot starch is the way to go.
i'm so in the mood to make japanese food these days, i hope you're not tired of seeing them already, coz there'll be more to come :D
recipe source : justhungry