Mitarashi Dango (Grilled Rice Dumplings in Sweet Soy Glaze)

Add 140 ml water gradually to 180 g glutinous rice flour while mixing by hand.

Knead until no dry flour remains and the dough feels soft and pliable, similar to an earlobe, not sticky or crumbly.

Divide the dough into bite-size portions and roll each piece into a smooth ball without surface cracks.

Keeping the balls similar in size helps them cook evenly and prevents some from turning hard while others remain dense inside.

Drop the dango into boiling water and cook over medium heat.

Once they float, simmer for 1 more minute so the centers turn springy, then lift them out and drain well before skewering.

Thread 3 to 4 dango onto each of the 4 skewers.

Heat a dry pan over medium heat, then turn the skewers often until light brown spots appear on the surface without letting them burn.

In a small pot, mix 2 tablespoons soy sauce, 60 g sugar, and 1 tablespoon cornstarch until even.

Break up any starch lumps before turning on the heat, because they are harder to smooth once the glaze thickens.

Cook the glaze over low heat, stirring constantly, until glossy and thickened.

When it coats a spoon and drips slowly, brush it over the warm skewers and serve right away before the dango firms as it cools.