The perfect sweet soy sauce for dango. The contrast between the soft, yielding interior, the slightly smoky char, and the sticky glaze is what makes dango so hard to stop eating. The name comes from the mitarashi, the purification fountain at Shinto shrines.
Ingredients
Instructions
Combine the soy sauce, sugar, mirin, and water in a small saucepan over medium heat. Stir until the sugar dissolves.
Add the starch mixture, stirring constantly. Continue to stir over medium heat until the sauce thickens to a glossy, pourable consistency, about 2–3 minutes. Remove from heat. The sauce will thicken further as it cools.
Notes
Mitarashi dango is classic dango grilled and glazed with sweet-soy sauce. Originated at the Shimogamo Shrine in Kyoto, where it was sold to visitors during festivals.