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mitarashi dango thumbnail

Easy Tofu Mitarashi Dango (みたらし団子)

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 3-5 skewers (15 balls)


How to make soft and chewy, Tofu Mitarashi Dango (みたらし団子).



  • 100g (¾ cup) Shiratamako glutinous rice flour (or Mochiko)
  • 125g (½ cup or 4oz) Silken Tofu (+ 1-2 tsp if it seems too dry)
  • Water for boiling
  • Bowl of ice water
  • 3-5 bamboo skewers


  • 1 tbsp Soy sauce
  • 2 tbsp Sugar
  • 1 tbsp Mirin
  • 1 tsp Corn starch
  • 2½ tbsp Cold water



  1. Start boiling a large pot of water. You can make this recipe while you're waiting for the water to boil.
    boiling water for dango
  2. Place your bamboo skewers in water to soak. (This makes the dumplings easier to slide on later.)
    soaking bamboo skewers
  3. Take a mixing bowl and add 100g (¾ cup) of shiratamako flour. Whisk the dry flour for a minute, I find this helps create a smoother dough.
    whisk shiratamako glutinous rice flour
  4. Add 125g of silken tofu to the bowl and mix it together with your hands.
    kneading dango
  5. Knead the dough until it's smooth and has the texture of an earlobe. (It's a Japanese saying and it works!)
    Knead the dough until the "firmness of an earlobe"
  6. If it seems dry and gets cracks add an extra 1-2 tsp of silken tofu. (you can add water instead but be careful, add ½ tsp at a time)
    Add extra silken tofu if needed
  7. Divide the dough into 15 equal pieces and roll them into balls. They should be about 15g (½oz) per ball.
    roll the dango
  8. Add them to the boiling water all at the same time. They will sink to the bottom of the pot so stir them occasionally to stop them from sticking to the bottom.
    Stir the dango to stop it from sticking to the bottom of the pan
  9. When they start floating to the top of the water (after about 5-7 mins), set a timer for 2 minutes.
    floating dango
  10. When 2 minutes are up, use a mesh spoon to transfer them to a bowl of ice cold water.
    transfer dango to ice water
  11. Let them cool for a few minutes.
  12. Get your bamboo skewers and pierce them through the centre of each dumpling. If you are making dango with 5 pieces, you will have 3 complete dangos. If you are making them with 3 pieces, you will end up with 5 in total.
    pierce the dango with skewers
  13. Heat up a non-stick frying pan (you don't need any oil unless you don't have non-stick. Use a flavourless oil like vegetable or canola) and add the dango.
    heat frying pan and place the dango inside
  14. Allow to char a little and then turn. (This adds a toasty flavour and some extra texture! Alternatively you can scorch them with a blowtorch or over the fire on a gas stove, be careful though.)
    char the dango


  1. Take a small cold pan and add 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp corn starch and 2½ tbsp cold water.
    mix the sauce until lump-free
  2. Mix well and make sure there aren't any lumps of corn starch.
  3. Add to a low heat and stir continuously.
    Heat and mix until thickened
  4. When the sauce is thickened, pour or brush it over the dango on skewers.
    pour the sauce over the dango
  5. Eat on the day and enjoy with a cup of matcha tea!
    one mitarashi dango


Best eaten the same day.

You can freeze them (with or without the sauce) for about a month. Defrost at room temperature for 30 mins to 1 hour. (Some people recommend putting them under the grill or in the microwave but this can dry them out so be careful if you try.)

The sauce will get thicker when it cools down, it's best to pour it over the dango while it's still warm.

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Sweets
  • Method: Boiling
  • Cuisine: Japanese

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