Sweet Rice Dumplings

The Quirky Foodster Team

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Servings

Ingredients

Rice flour (or a mix of glutinous and regular rice flour) — 200 g (7.1 oz)
Warm water — 150 ml (2/3 cup)
Soy sauce — 3 tbsp
Sugar — 3 tbsp
Mirin — 2 tbsp
Water (for the glaze) — 1 tbsp

Method

Gradually work the warm water into the rice flour to form a smooth, soft dough.
Roll into small balls and thread 3-4 onto each skewer.
Boil the skewered dumplings in water until they float, about 4-5 minutes, then drain and cool briefly.
Combine the soy sauce, sugar, mirin, and water in a small saucepan and simmer until slightly thickened.
Grill the dumplings briefly over medium heat until lightly charred in spots.
Brush generously with the glaze and serve warm.

Introduction: Small, chewy rice flour dumplings skewered and glazed with a sweet soy sauce, a favourite treat enjoyed at festivals and gatherings.

Cultural Background: Dango has a long history in Japan and became especially associated with seasonal festivals and moon-viewing gatherings (tsukimi) during the feudal period, a simple, satisfying sweet enjoyed across social classes.

Tips: Grill just briefly for a little char without drying the dumplings out.

Variations: Dango can also be served plain with sweet red bean paste instead of the soy glaze.

Nutrition: Approx. 180 kcal per skewer.

FAQs:

Q: What is tsukimi?

A: A traditional Japanese moon-viewing festival, particularly celebrated in autumn, closely associated with eating dango and other seasonal treats.

Q: Is dango a modern or historical dish?

A: It has a long history in Japan, with strong ties to seasonal festival traditions well established through the feudal period.