Directions

To Cook

1. To prepare the soy sauce glaze, add the ingredients for the glaze into a small pot. Cook the mixture over low heat and stir continually until it thickens. Be careful not to burn the glaze. Set aside until needed.
2. Mix the black glutinous rice flour and rice flour together. Add a few drops of water and stir. Add more water until the mixture comes together.
3. Place the glutinous rice flour, rice flour and sugar into a bowl and mix.
4. Add the water a little at a time and knead the dough until it becomes smooth. If it’s too watery, add more flour.
5. Divide the dough into equal sized balls. Shape one ball into a long log and cut into small pieces (for the eyebrows).
6. Shape the remaining balls into dog heads and flattened round balls (paws).
7. Using the glutinous black rice mixture, shape the dough into the paws. Attach using a little bit of water.
8. Bring water to a boil in a pot. Add the dumplings to the water. When they float to the top, let them continue to cook for 2-3 more minutes. Scoop up and place on a plate lined with kitchen paper.
9. Skewer the dumplings with the bamboo sticks.
10. Using scissors, cut out mouths and noses from the nori sheet.
11. Brush the dango with the soy sauce glaze. Using a toothpick, add the black sesame seeds for eyes and the cut out noses and mouths.
12. Enjoy your new year mitarashi dango!
13. NOTE: You can grill your dango before brushing on the soy sauce glaze. Grill the dango until it is slightly charred on either side.