Mitarashi Dango – Demon Slayer

Mitarashi Dango – Demon Slayer

Mitarashi dango is a traditional Japanese sweet made from small, round rice dumplings (called dango) that are skewered on a stick and coated with a savory-sweet sauce. The distinctive feature of this sweet is the sauce, which is made from soy sauce, sugar, and mirin, creating a perfect balance of salty and sweet flavors.

While mitarashi dango can be found in many Japanese sweets shops, convenience stores, and supermarkets, it’s also easy to make at home. The soft, chewy texture of the dumplings and the comforting taste of the sauce make it a simple yet heartwarming treat.

Interestingly, Mitarashi dango is also a favorite snack of Haganezuka, a character from the popular anime Demon Slayer, adding an extra layer of charm for fans of the show.

Ingredients

[ Dango (Rice Dumplings) ]

  • 130g (4.60z) shiratamako (glutinous rice flour / sweet rice flour)
  • 130g (4.60z) silken tofu
  • 1 tbsp water if needed

[ Sweet Soy Glaze ]

  • 180ml (6.08 fl oz) water
  • 4 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp potato starch / corn starch

Directions

[ To Make Shiratama Dango (Rice Dumplings)]

  1. Mix the shiratamako (glutinous rice flour / sweet rice flour) and silken tofu in a bowl with your hands or a rubber spatula.
  2. If it doesn’t stick together well, add 1/2 – 1 tbsp of water and mix again. Form into a ball. (The dough should have a tactile sensation similar to touching an earlobe — this is how softness is described in Japanese.)
  3. Cut into bite-sized pieces, about 13g (0.46oz).
  4. Shape each piece into a small ball in your palm.
  5. Put the dumplings into boiling water. Stir gently to prevent them from sticking to the bottom.
  6. Cook over medium heat until all the balls float to the surface. Then, boil for 1 more minute.
  7. Place them in cold water to cool (you may need to change the water several times or use ice water).
  8. Skewer 3–5 balls onto a bamboo skewer and set aside.

[ To Make Sweet Soy Glaze ]

  1. Mix all the ingredients in a saucepan without turning on the heat. (Do this first to avoid lumps forming from the potato starch and cornstarch when heated.)
  2. Then, turn on the heat and continue mixing with a wooden spatula.
  3. When the sauce thickens, remove the saucepan from the heat.
  4. Pour the sweet soy glaze on top.