Name: Japanese Rice Dumplings with Sweet Soy Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 skewers (16 dumplings)
Cuisine: Japanese
Ingredients: 200 g shiratamako (glutinous rice flour); 180 ml warm water; 1 tbsp potato starch, for dusting; 4 bamboo skewers, soaked in water; 60 ml Japanese soy sauce; 80 ml mirin; 50 g granulated sugar; 60 ml water; 1 tbsp potato starch mixed with 2 tbsp cold water

Chewy glutinous rice dumplings threaded onto bamboo skewers and lacquered with a glossy sweet-salty soy glaze, this beloved Japanese tea-time treat balances deep caramelized sweetness with savory umami. Best enjoyed warm with green tea.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 skewers (16 dumplings)

Nutrition Facts

Per serving (estimated)

285 kcalCalories
0.5 gFat
0 gSaturated Fat
63 gCarbs
0.5 gFiber
15 gSugar
4 gProtein
720 mgSodium
45 mgPotassium
15 mgCalcium
0.4 mgIron
0 mgVitamin C
0 mcgVitamin A

Ingredients

For the dango dough

200 g shiratamako (glutinous rice flour)
180 ml warm water
1 tbsp potato starch, for dusting
4 bamboo skewers, soaked in water

For the sweet soy glaze

60 ml Japanese soy sauce
80 ml mirin
50 g granulated sugar
60 ml water
1 tbsp potato starch mixed with 2 tbsp cold water

Directions

In a large bowl, combine the shiratamako and warm water and knead with your hands for 2 to 3 minutes until a smooth, soft, non-sticky dough forms; cover with a damp towel.
Divide the dough into 16 equal pieces (about 24 g each) and roll each between lightly starch-dusted palms into smooth balls.
Bring a pot of water to a gentle boil. Drop the dango in and cook for 2 to 3 minutes after they float to the surface, then scoop them out with a slotted spoon and plunge into ice water for 1 minute. Drain and pat dry.
Thread 4 dango per skewer, leaving small gaps between each ball so the glaze can coat the sides.
In a small saucepan, whisk together the soy sauce, mirin, sugar, and water. Bring to a simmer over medium heat and stir until the sugar fully dissolves.
Stir the potato starch slurry into the simmering sauce and cook for 1 to 2 minutes, whisking constantly, until the glaze turns glossy and coats the back of a spoon.
Reduce heat to low. Holding each skewer with chopsticks, spoon and brush the hot glaze generously over the dango, turning to coat all sides evenly.
Optionally, char the glazed dango briefly over a gas burner flame or under a hot broiler for 20 to 30 seconds for a lightly smoky finish.
Arrange on a plate, drizzle any remaining glaze on top, and serve immediately while still warm.

Cook’s Notes

Knead the dough only until smooth; overworking makes the dango tough rather than pleasantly chewy.
The float test is reliable: dango are fully cooked once they bob to the surface and feel springy when pressed.
A quick ice bath stops the cooking and gives the dango their signature bouncy, mochi-like texture.
For authentic street-style char, hold skewers over a low gas flame for 10 to 15 seconds, rotating often.
If the glaze thickens too much while working, loosen with a splash of hot water to keep it brushable.