Mitarashi Dango is a traditional Japanese sweet made from skewered mochi (rice cake) balls that are grilled or pan-fried, and then coated with a sweet and savory sauce made from soy sauce, sugar, and sometimes other ingredients. It's a popular street food and snack in Japan, often enjoyed during festivals or as a sweet treat. 

Here's a simplified recipe for making Mitarashi Dango at home:

Ingredients: 

For the dango:

  1. 1 cup (180 g) glutinous rice flour (mochiko)
  2. 1/2 cup (120 ml) water
  3. Bamboo skewers or wooden sticks

For the sauce:

  1. 1/4 cup (60 ml) soy sauce
  2. 1/4 cup (60 ml) water
  3. 3 tablespoons granulated sugar
  4. 1 tablespoon cornstarch
  5. 1 tablespoon mirin (Japanese sweet rice wine)

Instructions:

  1. In a mixing bowl, combine the glutinous rice flour and water, and mix until it forms a smooth dough.
  2. Roll the dough into small balls, about 1-inch in diameter.
  3. Thread 3-4 dough balls onto each bamboo skewer or wooden stick.
  4. In a small saucepan, combine the soy sauce, water, sugar, cornstarch, and mirin. Stir well to dissolve the sugar and cornstarch.
  5. Place the saucepan over medium heat and bring the sauce to a simmer, stirring constantly.
  6. Cook the sauce for about 3-4 minutes, or until it thickens to a syrupy consistency.
  7. Heat a grill or stovetop griddle over medium heat, and lightly oil the surface.
  8. Grill or pan-fry the skewered dango for about 2-3 minutes on each side, or until they are lightly browned and cooked through.
  9. Using a brush or spoon, generously coat the grilled or pan-fried dango with the thickened sauce, turning the skewers to ensure all sides are coated.
  10. Remove the Mitarashi Dango from the grill or griddle and let them cool for a few minutes before serving.
  11. Serve the Mitarashi Dango as a delicious and satisfying sweet and savory snack.

Enjoy the chewy texture and flavorful sauce of homemade Mitarashi Dango, a popular Japanese treat!