Mitarashi Dango みたらし団子

subheading: For the Dumplings Using Joshinko and Shiratamako:

⅔ cup joshinko (Japanese rice flour) (上新粉; made with short-grain rice; see Notes for details; sold at Amazon)

¾ cup shiratamako (glutinous rice flour/sweet rice flour) (白玉粉; made with short-grain glutinous rice; see Notes for details; sold at Amazon; or substitute mochiko)

⅔ cup boiling water (for the joshinko)

subheading: For the Dumplings Using Dangoko:

7 oz dangoko (Japanese rice dumpling flour) (団子粉; found at Japanese grocery stores)

⅔ cup water

subheading: For the Sweet Soy Glaze:

4 Tbsp sugar

2 Tbsp mirin

2 Tbsp soy sauce

⅔ cup water ( ⅔ cup minus 2 tsp, to be precise)

2 Tbsp potato starch or cornstarch

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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