Mitarashi & Kinako Dango

Dango is one of my favorite Japanese desserts! It is delectable with matcha or jasmine green tea during the afternoon or after a meal. I try to treasure every bite and become a little sad when I’ve reached the last dango on the bamboo skewer. ☹

The best dango I’ve tried was at the Shibuya station in Tokyo. It was so soft and delicious with the right amount of sweetness! It spoiled me to the point that I couldn’t eat supermarket dango ever again! Luckily, I can make my own dango at home whenever the craving hits. There are different toppings or sauce to dango such as mitarashi (soy sauce), kinako (toasted soybean powder), goma (sesame seeds), anko (red bean paste), zunda (edamame paste), and more! My favorite flavors are the mitarashi and zunda! I’ve put up the mitarashi and kinako dango recipe below. I hope you enjoy this special Japanese sweet! 😊

Mitarashi dango
Kinako dango

Yield: 15 dango pieces
Time: 30 minutes


  • ½ cup shiratamako (sweet rice flour)
  • ½ cup joshinko (Japanese rice flour)
  • 2 tsp brown sugar
  • 1 cup warm water
  • Bamboo skewers
  • Kinako powder (optional topping)

Ingredients for mitarashi sauce (sweet soy sauce)

  • 1 TBSP soy sauce
  • 1 TBSP mirin
  • ¼ cup water
  • 1/3 cup brown sugar
  • 1 TBSP potato starch + 1 TBSP water


  1. Mix shiratamako, joshinko, and sugar in a bowl. Gradually add warm water and gently knead into a dough.
  2. Form 15 small dango balls from the dough.
  3. Fill and boil a pot of water that can generously cover the dango. Slowly add each dango to the boiling water and let it cook until the dango float on top. Cook for 1 minute longer.
  4. Move the dango balls into a bowl with iced water. Drain well and put 3 dango pieces on one bamboo skewer.
  5. In a small pot, combine the soy sauce, mirin, water, and brown sugar. Stir well and let it boil. Meanwhile, mix potato starch and 1 TBSP of water until well combined in a separate bowl. Slowly add the potato starch slurry into the pot of sauce. Stir until well combined and take off heat when the sauce thickens. Let sauce cool.
  6. Top dango with either sweet soy sauce or kinako powder.

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