How to Make Chilled Japanese Mitarashi Dango at Home!

Sometimes I crave Mitarashi Dango—those chewy little rice dumplings glazed in a sweet and savory sauce.

They’re comforting all year round, but in summer, I love them chilled.

In this recipe, I’ll show you how to make Hiyashi Mitarashi Dango that stay soft and tender even after chilling, thanks to silken tofu and just a touch of sugar.

Served in a glass dish with cold-brew green tea, this refreshing treat is perfect for hot days when you want something light yet satisfying.

For an extra layer of flavor, try sprinkling kinako on top—you’ll love the nutty aroma.

Serves 2
・Dango (dumpling)
1/2cup (3 oz/ 80g) Mochiko
3.5 oz (100g) silken tofu
1 tablespoon granulated sugar

・Mitarashi Sauce
1/2 cup (120ml) water
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 tablespoon corn starch

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