Kushi Dango

Indulge in the delightful flavors of traditional Japanese street food with this Kushi Dango recipe, a perfect balance of chewy texture and sweet-savory glaze. Made with simple yet authentic ingredients like shiratamako (glutinous rice flour) and silken tofu, these tender rice dumplings are skillfully shaped, boiled, and lightly grilled for a hint of smoky caramelization. The mitarashi glaze—a luscious blend of soy sauce, sugar, and mirin—adds a glossy, umami-rich finish, making each skewer irresistibly flavorful. Quick to prepare in just 35 minutes, this recipe is ideal for recreating the magical taste of Japan's festivals or elevating your dessert spread. Serve these glistening skewers warm for an authentic experience that will have everyone reaching for seconds. Perfect for lovers of Japanese cuisine, Kushi Dango offers an enchanting harmony of taste, texture, and tradition.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 150 grams Shiratamako (glutinous rice flour)
• 150 grams Silken tofu
• 2 tablespoons Water
• 2 tablespoons Soy sauce
• 3 tablespoons Sugar
• 2 tablespoons Mirin
• 2 teaspoons Cornstarch
• 2 teaspoons Water (for cornstarch slurry)
• 4 Bamboo skewers

Directions

Step 1

In a mixing bowl, combine the shiratamako and silken tofu. Knead the mixture with your hands until it forms a smooth, soft dough that isn't sticky. If the dough feels too dry, add a small amount of water, one teaspoon at a time.

Step 2

Divide the dough into 12 equal portions and roll each portion into a small ball.

Step 3

Bring a large pot of water to a boil. Gently drop the rice balls into the boiling water and let them cook. Once they float to the surface, let them simmer for another 2-3 minutes to ensure they are fully cooked.

Step 4

Use a slotted spoon to transfer the cooked rice balls to a bowl of cold water to cool them down. Let them sit for a few minutes, then drain the water and pat the balls dry with a paper towel.

Step 5

Thread 3 rice balls onto each bamboo skewer, pressing them together gently but firmly.

Step 6

To make the mitarashi glaze, combine the soy sauce, sugar, mirin, and 2 tablespoons of water in a small saucepan. Heat the mixture over medium heat, stirring until the sugar completely dissolves.

Step 7

In a separate small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Slowly add this slurry to the saucepan, stirring constantly, until the sauce thickens to a syrupy consistency. Remove the saucepan from heat.

Step 8

Heat a non-stick pan over medium-high heat and place the skewered dango on the pan. Lightly grill the dango, turning occasionally, until golden spots form on the surface.

Step 9

Brush the grilled dango with the warm mitarashi glaze, ensuring each piece is evenly coated.

Step 10

Serve immediately while warm and enjoy your homemade Kushi Dango!

Nutrition Facts

Serving size	(484.5g)

Amount per serving	% Daily Value*
Calories	901.1

Total Fat 5.2g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1169.2mg	0%
Total Carbohydrate 186.0g	0%
Dietary Fiber 1.2g	0%
Total Sugars 54.7g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 551.9mg	0%
Iron 2.6mg	0%
Potassium 367.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.4%

Protein: 9.3%

Carbs: 85.3%