Mitarashi Dango Mochi
The sweet soy sauce glaze meets the chewy skewered mochi! This is a very unique combination, where the aroma of the soy sauce and the sweetness of sugar fill your mouth, and the chewy texture of the mochi is really addictively delicious. This is an easy recipe that you can make any time you wish! If you use tamari soy sauce, it will be gluten-free. This is a classic and familiar street snack in the Kansai region of Japan, where I come from. Warm and soft mochi always makes your heart feel better.
Add 100g of glutinous rice flour, 1tbsp of white sugar, and 90ml of water to a bowl
Mix until the dough comes together. If necessary, add more water, little by little, until the dough becomes one
Divide the dough into 16 equal parts. Shape them into small balls and place on a baking sheet
Fill a pot with water and bring it to a boil
Boil the dough balls for 5m until fully cooked. Transfer them to a baking sheet lined with a wet paper towel
Wet your hands and place 4 mochis on each wooden skewer
Place the mochi skewers on a nonstick pan over medium heat. Grill until at least two sides are golden brown
Add 2tbsp of sugar and 2tbsp of soy sauce to a pan over medium-low heat
Add 1tbsp of mirin and ½tbsp of potato starch. Cook until it thickens, stirring constantly
Taste the sauce. If the flavor is too intense, add 3tbsp of water. Pour the finished hot sauce over the skewers and sprinkle sesame seeds to taste on top
The mitarashi dango mochi is ready! Enjoy!
Yield 4 portions
Glutinous Rice Flour100g
Sesame Seedto taste