Mitarashi Dango – Skewered rice dumplings covered in a sweet soy glaze

X ManOctober 9, 2024014 views

Introduction

Mitarashi Dango is a beloved Japanese street food that spotlights the delightful experience of grilled rice dumplings glazed in a rich, sweet soy sauce. This quintessential treat is typically found in local festivals and food stalls throughout Japan, enticing passersby with its aroma and glossy finish. With prices often ranging from 100 to 300 yen (around $1-$3), you can enjoy this heavenly snack at various locations, from small tea houses in Kyoto to bustling festivals in Tokyo.

For those on a lower-carb journey, a Keto version of Mitarashi Dango is not only possible but also enjoyable, substituting the traditional rice flour with a keto-friendly alternative while retaining the dish’s captivating taste. Whether you’re exploring traditional Japanese cuisine or seeking a keto-friendly recipe, Mitarashi Dango is a must-try!

Origin and Inspiration

Mitarashi Dango’s origins trace back to the historical locations of Kyoto, where the famous Shirakawa stream flows. The word "Mitarashi" translates to "purification water," highlighting the spiritual connection to the cleansing waters of the region. Traditionally, this dish is made with glutinous rice flour, creating chewy dumplings that are skewered and lightly grilled to achieve that perfect char.

In Japan, these dumplings are typically enjoyed during festivals or as a seasonal treat. The unique combination of the sweet soy glaze—offering a harmony of salty and sweet flavors—pairs perfectly with the fluffy, chewy texture of the dango. The Keto adaptation maintains this balance by embracing almond flour or coconut flour for a low-carb twist that still delivers the same satisfying experience. Imagine indulging in the warm, savory-sweet notes of Mitarashi Dango while keeping your carb count in check!

Nutrition Info (Per Serving)

Traditional Version

Keto Version

Ingredients (2 Servings)

Shared Ingredients:

1 cup water

½ tsp salt

¼ cup soy sauce (or tamari for gluten-free)

1 tbsp erythritol or sweetener of choice (adjust to taste)

1 tbsp mirin (optional)

Traditional Version:

2 cups glutinous rice flour

Keto Version:

1 cup almond flour

1 tbsp coconut flour

Instructions

1. Prepare the Dango:

Traditional Version: In a mixing bowl, combine glutinous rice flour with water and salt, kneading until you create a soft, pliable dough. The texture should be similar to playdough – smooth and stretchy.

Keto Version: In a mixing bowl, blend almond flour and coconut flour with water and salt. Mix until you achieve a dough that is still pliable but slightly denser than the traditional version.

2. Shape the Dumplings:

Divide the dough into small portions, rolling them into balls about the size of a marble. Lightly flatten the balls for a more traditional look.

3. Skewer and Grill:

Carefully thread the dumplings onto soaked bamboo skewers (up to four per skewer). Preheat a grill or grill pan over medium heat. Place the skewers on the grill, cooking for about 2-3 minutes on each side or until they develop a beautiful golden-brown color and slight char.

4. Prepare the Glaze:

In a small saucepan, combine soy sauce, erythritol or sweetener, and mirin (if using). Bring to a simmer and let it reduce slightly, becoming thicker and bubbling blissfully.

5. Brush and Serve:

Once the skewers are perfectly grilled, brush them with the glaze generously. Serve hot, allowing the savory aroma to captivate your senses.

What Does It Pair Well With?

Traditional Pairings: Mitarashi Dango shines when paired with a cup of matcha green tea, enhancing the sweetness of the glaze with the earthy tones of the tea. For a delightfully aromatic experience, try it alongside a black sesame dessert.

Keto-Friendly Pairings: Enjoy it with a low-carb iced green tea or a refreshing lemon-flavored sparkling water. For a complete meal, serve alongside grilled vegetables or a light salad drizzled with sesame dressing, adding crunch and texture.

What is the Shelf Life?

Mitarashi Dango is best enjoyed fresh, typically within the same day of preparation to savor the chewyness of the dumplings. However, if you have leftovers, store the dumplings in an airtight container in the refrigerator for up to 2 days.

Freezing: For long-term storage, the dango can be frozen for up to a month. To reheat, let them thaw overnight in the fridge, then grill again briefly to retain their texture.

Alternative Cooking Methods:

Oven-Baked: Preheat your oven to 400°F (200°C). Place the skewers on a lined baking sheet and bake for about 10 minutes, turning halfway through to achieve an even golden color.

Air Fryer: Set your air fryer to 350°F (175°C) and cook the skewered dumplings for about 8-10 minutes until they are crispy and golden.

Conclusion: A Dish for Everyone

Whether you choose the traditional glutinous rice flour version or the innovative keto adaptation, Mitarashi Dango embodies the heart of Japanese street food culture, enveloping your palate in layers of savory and sweet. The chewy dumplings complemented by the silky glaze create a symphony of flavors that are hard to resist. This dish is not just a snack; it’s an experience—perfect for sharing with loved ones or enjoying during quiet moments of indulgence. Embrace the versatile nature of Mitarashi Dango and make it a part of your culinary journey today!