Mitarashi Dango (Sweet Soy Glazed Dumplings)

Ingredients

• 1 cup Glutinous Rice Flour (Shiratamako)
• 3/4 cup Warm Water
• 3 tbsp Soy Sauce
• 3 tbsp Sugar
• 2 tbsp Mirin (Sweet Rice Wine)
• 1 tbsp Potato Starch

Instructions

1. 1In a medium bowl, add the 1 cup of Glutinous Rice Flour. Gradually add the 3/4 cup of Warm Water while mixing with your hands until a smooth, cohesive dough forms. Knead the dough in the bowl for about 2 minutes until it feels pliable and no longer sticky.
2. 2Divide the dough into 16 equal pieces. Roll each piece between your palms to form a small ball, about 1 inch in diameter.
3. 3Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Carefully add the dough balls to the boiling water. Cook for 3 to 5 minutes, or until the dumplings float to the surface and appear slightly puffed. Continue to cook for 2 more minutes after they float.
4. 4Using a slotted spoon, carefully remove the cooked dumplings from the pot and place them in a bowl. Let them cool slightly for about 5 minutes.
5. 5While the dumplings are cooling, prepare the glaze. In a small saucepan, combine the 3 tbsp of Soy Sauce, 3 tbsp of Sugar, 2 tbsp of Mirin, and 1 tbsp of Potato Starch. Place the saucepan over medium heat (350°F / 175°C).
6. 6Stir the glaze mixture constantly with a whisk or spoon for 3 to 5 minutes, until it thickens to a syrupy consistency. It should coat the back of a spoon. Remove from heat.
7. 7Thread 4 slightly cooled dumplings onto each of 4 skewers. Place the skewers on a grill or in a non-stick skillet over medium heat (350°F / 175°C). Cook for 2 to 3 minutes per side, until lightly browned and slightly crispy.
8. 8Remove the skewers from the heat. Generously brush the grilled dumplings on all sides with the prepared sweet soy glaze. Serve immediately.

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