Chewy Japanese Mochi Balls in 20 Minutes (Shiratama Dango Recipe)

In this video, I'll show you how to make perfectly chewy Shiratama Dango with sweet Kuromitsu sauce in just 20 minutes! These Japanese mochi balls are incredibly versatile—pair them with ice cream, fresh fruits, or simply drizzle with syrup for a quick authentic treat.

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📌 RECIPE DETAILS:
⏰ Time: 20 mins
👥 Servings: 3
🥕 Ingredients:
If using shiratamako
100 g glutinous rice flour shiratamako (see separate measurements if using mochiko)
90 ml water approx

If using mochiko
90 g glutinous rice flour mochiko
10 g potato starch (katakuriko) or tapioca starch
80 ml water approx

Kuromitsu sauce
25 g dark brown sugar muscovado or kokuto if available
25 g white sugar, caster or granulated
60 ml water

Kinako topping
1/2 tbsp roasted soybean powder (kinako)
1/2 tbsp white sugar
1 pinch salt

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
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⏱ TIMESTAMPS
0:00 Intro
0:21 Making Kuromitsu Syrup
1:32 Mixing Dango Ingredients
3:33 Shaping the Dango
4:30 Cooking Method
5:49 Optional Kinako Topping
6:48 Ingredients Summary

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👨‍🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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Music: Ratatouille's Kitchen by Carmen María and Edu Espinal

#japanesefood #dango #mochi #japaneserecipe #japanesecooking #japaneseculture