Quick Dango Recipe

Introduction

Dango is a delightful Japanese sweet made from glutinous rice flour, shaped into small, chewy balls. This quick recipe lets you enjoy these soft treats topped with either a sweet soy glaze or luscious red bean paste. Perfect for a simple dessert or snack!

Ingredients

• 1 cup glutinous rice flour (100 g / 3.52 oz)
• 6 tbsp water (90 ml / 3 oz)
• 2 tbsp sugar
• 2 tsp cornstarch / cornflour
• 1 tbsp soy sauce
• 4 tbsp water
• 8 tbsp anko / sweet red bean paste

Instructions

1. Step 1: Bring a saucepan of water to a boil.
2. Step 2: In a medium mixing bowl, combine 1 cup glutinous rice flour and 6 tbsp water. Mix until the dough starts sticking to your spoon or hands and pulls away from the bowl.
3. Step 3: Use your hands to knead the dough into a soft, smooth ball, similar in texture to earlobes.
4. Step 4: Shape the dough into small balls about 2 cm (1 inch) in diameter, using gentle hands to keep them round.
5. Step 5: Drop the balls into the boiling water. Cook until they float to the surface (3-5 minutes), then continue cooking for another minute.
6. Step 6: Transfer the cooked dango immediately into a bowl of cold water to stop further cooking and cool them down.
7. Step 7: Thread 3 to 4 dango balls onto pre-soaked bamboo skewers.
8. Step 8: Optional: Heat a lightly oiled frying pan over medium heat. Fry the skewers on both sides for 3-5 minutes until lightly browned. Remove and set aside.
9. Step 9: To make the mitarashi sauce, mix 2 tsp cornstarch and 2 tbsp sugar in a bowl. Stir in 1 tbsp soy sauce and 4 tbsp water until combined.
10. Step 10: Microwave the sauce mixture on high for 30 seconds, stir, then microwave for another 20-30 seconds. Watch carefully to prevent boiling over. Alternatively, heat gently on the stovetop until thickened and glossy.
11. Step 11: Spoon the mitarashi sauce over the dango and serve.
12. Step 12: Alternatively, spoon 8 tbsp of sweet red bean paste (anko) over the dango skewers and enjoy.

Tips & Variations

• Use pre-soaked bamboo skewers to prevent burning during frying or grilling.
• For vegan or gluten-free versions, ensure your soy sauce is gluten-free if needed.
• Try grilling the dango over charcoal for a smoky flavor instead of pan-frying.
• Adjust sugar in the sauce for desired sweetness, especially if your anko is very sweet.

Storage

Store cooked dango in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving with a damp paper towel to keep them soft. Sauces are best prepared fresh but can be refrigerated separately in a sealed container for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour will not give the chewy, sticky texture that glutinous rice flour provides. For authentic dango texture, use glutinous rice flour.

How do I prevent the dango from sticking to each other?

After boiling and cooling the dango in cold water, keep them separated on a lightly oiled tray or skewer them promptly to avoid sticking.

Quick Dango Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Quick Dango recipe offers a simple and delightful way to make traditional Japanese rice flour dumplings topped with either sweet red bean paste or a glossy soy-based mitarashi sauce. Perfect as a sweet snack or dessert, these soft, chewy dumplings are easy to prepare with minimal ingredients and can be lightly pan-fried for added texture and flavor.

• Author: Tim
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8–12 dango balls (about 3–4 skewers) 1x
• Category: Dessert
• Method: Boiling and Optional Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dango

• 1 cup glutinous rice flour (100 g / 3.52 oz)
• 6 tbsp water (90 ml / 3 oz)

Mitarashi Sauce

• 2 tsp cornstarch / cornflour
• 2 tbsp sugar
• 1 tbsp soy sauce
• 4 tbsp water

Topping

• 8 tbsp anko / sweet red bean paste

Instructions

1. Boil water: Bring a saucepan of water to a rolling boil, preparing for cooking the dango balls.
2. Mix dough: In a medium mixing bowl, combine 1 cup glutinous rice flour and 6 tbsp water. Stir until the mixture starts sticking to the spoon or your hand and pulls away from the sides of the bowl.
3. Form dough ball: Use your hands to gather the dough into a big, soft ball. The texture should be soft and smooth, similar to the feel of your earlobes.
4. Shape dango balls: Gently shape the dough into small balls about 2 cm (1 inch) in diameter using soft hands for smooth, round shapes.
5. Cook dango: Carefully drop the dango balls into the boiling water. Cook until they begin to float to the surface (approximately 3-5 minutes), then continue cooking for an additional minute.
6. Cool dango: Drain the cooked dango and immediately transfer them into a bowl of cold water to stop the cooking process and cool them down.
7. Skewer dango: Thread 3 to 4 dango balls onto pre-soaked bamboo sticks, preparing them for serving or frying.
8. Optional pan-fry: Heat a lightly oiled medium frying pan over medium heat. Fry the dango sticks on both sides for 3-5 minutes or until lightly browned, then remove from the pan.
9. Prepare mitarashi sauce: In a medium bowl, combine 2 tsp cornstarch, 2 tbsp sugar, then add 1 tbsp soy sauce and 4 tbsp water. Mix until smooth.
10. Cook sauce: Microwave the sauce mixture on high for 30 seconds, stir, then continue microwaving for another 20-30 seconds while watching carefully to prevent boiling over. Alternatively, heat it gently in a small saucepan over low heat until thick and glossy. Stir well once done.
11. Serve with sauce: Spoon the thick mitarashi sauce over the dango and enjoy.
12. Serve with anko topping: Alternatively, spoon 8 tbsp of sweet red bean paste (anko) over the dango and enjoy this traditional topping.

Notes

• Soaking bamboo skewers before threading dango prevents them from burning if you choose to pan-fry.
• The dango dough should be soft but pliable, adjust water or flour slightly if needed for the right texture.
• Both mitarashi sauce and anko are traditional toppings; feel free to try both and see which you prefer.
• Pan-frying the dango gives them a nice color and a slight crispness but is optional.
• Serve dango fresh for the best chewy texture.

Keywords: dango, Japanese dessert, sweet rice dumplings, mitarashi sauce, red bean paste, anko, traditional Japanese sweets, chewy snack