Mitarashi Dango Recipe

In a mixing bowl, combine mochiko and water. Knead until a smooth dough forms.

Divide the dough into small balls, about the size of a cherry.

Bring a pot of water to a boil and cook the mochi balls for 5-6 minutes, until they float to the top.

In a separate saucepan, combine sugar, soy sauce, and 1/4 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes.

In a small bowl, whisk together cornstarch and 1 tbsp of water. Add the mixture to the saucepan and stir until sauce thickens.

Skewer 3-4 mochi balls onto each stick.

Dip the skewered mochi into the sauce, coating evenly.

Grill the skewered dango over medium heat, or in a broiler, until the sauce caramelizes and forms a shiny glaze.