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Japanese Mitarashi Kushi Dango

Recipe by
25 minutes
Prep: 10 minutes | Cook: 15 minutes | Servings: 4


  • 1⅓ cup glutinous* rice flour
  • ¾ cup hot water

Mitarashi sauce

  • ½ cup sugar
  • ⅔ cup hot water
  • 2½ tablespoon soy sauce
  • 1½ tablespoon katakuriko (potato)  starch mixed with 1 1/2 tablespoon of water (or corn starch)
  • Bamboo skewers

*Note: Joushinko or Shiratamako rice flour. If you can only find Mochiko (Mochi) rice flour, add 1 tablespoon potato or corn starch.  Also, some people will divide the dough and add 1-2 drops of food coloring to create a pretty and colorful option.


  1. Preheat steamer.
  2. Put rice flour in a small bowl. Slowly pour hot water over the flour. Mix until combined.
  3. Knead the resulting rice dough with hands until smooth. Divide the dough into small 1″ pieces and roll into small balls.
  4. Steam balls on high heat for about 10 minutes.
  5. Cool the dumplings and put dumplings on skewers.
  6. For the  mitarashi sauce, in a sauce pan mix sugar, water, and soy sauce.  Bring to a boil on medium heat.
  7. Pour the starch mixture into the sauce, stirring well as you  are adding it.
  8. Bring sauce to a boil again, then turn off the heat.
  9. Grill dumplings over moderate heat until slightly grill-marked, about 1-2 minutes per side.
  10. Brush mitarashi sauce over dumplings.

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No Fail Recipes