Dango is a Japanese dumpling made from rice flour, kneaded, shaped and boiled. It is enjoyed with mitarashi, kinako or grilled, among other ways.

Which flour should I use for dango?

This recipe uses glutinous rice flour. Shiratamako also works. The texture varies with the flour and the water temperature: add the water gradually.

How do I make mitarashi sauce?

In a small pan, heat 100 ml water, 3 tbsp sugar and 2 tbsp soy sauce. Add 2 tsp starch dissolved in 1 tbsp water and thicken.

When they float to the surface, cook them for another 1–2 minutes, then plunge them into cold water.

Recipe

Glutinous rice flour, sugar and warm water: mix, boil, and they are ready. Soft dango to make at home, in three flavours (mitarashi, kinako, grilled)

Edited by EMA

Original JAPANITIES recipe. Results may vary with ingredients and equipment.

Checked on: 2026-10-25 · Source : JAPANITIES editorial recipe

100 g glutinous rice flour (mochiko)
1 tbsp sugar
About 90 ml warm water (add gradually, depending on the flour)
Quantities are approximate: the type of flour and the water temperature change the texture.

Put the flour and sugar in a bowl. Add the warm water a little at a time, mixing with a spatula.
Adding the warm water to the flour and sugar, then mixing · JAPANITIES
Knead by hand until you have a soft dough, like an earlobe. Shape into balls 2–3 cm across and flatten the centre slightly.
Kneading and shaping small balls · JAPANITIES
Cook in plenty of boiling water. When they float to the top, leave them for another 1–2 minutes, then plunge them into cold water.
Cooking in boiling water · JAPANITIES
Prepare the sauce of your choice and coat the dango (see “Three flavours”).
Making the mitarashi sauce and coating the dango · JAPANITIES

Mitarashi: in a small pan, put 100 ml water, 3 tbsp sugar and 2 tbsp soy sauce and heat. Dissolve 2 tsp starch in 1 tbsp water, add it and stir until thickened. Coat the dango. (Potato starch is also sold in supermarkets in France.)
Kinako: mix 3 tbsp kinako and 1 tbsp sugar, then roll the cooked dango in it.
Grilled dango: after boiling, grill the surface in a pan or toaster. Brush with soy sauce to get fragrant “yaki-shōyu”.

Pairings depend entirely on the seasoning. Here are the editors’ suggestions; adapt them to your taste.

Mitarashi: hojicha or sencha. As a wine, a sweet white (Sauternes…) answers the sweet-salty well.
Kinako: matcha or green tea.
Yaki-shōyu: dry sake or dry white wine.
Butter-soy: a dry white (Entre-deux-Mers, for example).
Truffle salt: a sparkling wine (Crémant de Bordeaux, for example).
Balsamic: a light red or a rosé.

Photos: TOMO (with their participation).