Mitarashi Dango is a classic Japanese sweet that has a cross-generation popularity in Japan. It is a kind of dessert you love that you would like to bring to your grandma for tea. Mochi is made of glutenous rice flour but the in this dish rice flour is mixed into it to create a firmer texture. Must have for your afternoon green tea.
Add all ingredients in a small saucepan, cook over low to medium heat until it becomes slightly viscos and semi-transparent. Keep stirring rather vigorously to prevent the sauce from becoming lumpy.
Have a little taste. If it seems a little chalky, carry on cooking another minute.
Put aside to rest.
Prepare Dango mochi
Add Joshinko and Shiramatako to a bowl. Pour 1/3 of the water and mix with spatula.
Add another 1/3 of the water and carry on mixing.
Add the rest of the water and knead until they become a smooth dough. This should take about 1-2 minutes.
Cut and shape dango to make 20 dango mochi Divide the dough in equal 4. Divide each into equal 5 Make all dango into a round shape by using both palm of your hands.
Cook and skewer dango mochi Boil plenty of water in a medium saucepan. Cook dango mochi over medium heat until all of them start floating at the top. After that, carry on cooking for another 2 minutes. Scoup up dango mochi and leave them onto a sheet of kitchen paper to remove excess water. Skewer 5 dango mochi on each bamboo stick.
Pour mitarashi sauce over dango mochi, rotate to allow the sauce to coat the dango mochi.