Mitarashi dango, rice flour dumplings with sauce 😋🍡

First we make the dough. Mix the flour with the water, which must be warm, and a pinch of salt. It should be a soft and smooth dough, which does not stick to your hands.

When it is still hot, we make the balls. I had enough for 22.

In a pan with plenty of boiling water, cook the balls for about 5 minutes. We will see that they start to float, which means that they are ready. Take them out of the water and put them in a bowl with very cold water to stop the cooking.

Now we move on to the sauce. In a saucepan or frying pan put the soy sauce, vinegar and part of the broth and heat it. Dissolve the cornstarch in the rest of the broth and add it to the pan, stirring constantly until it thickens.

We skewer the balls on skewer sticks (I didn't have the big ones, that's why they look like lollipops😅). Dip them in the sauce and ready to serve 😋.

Optionally, they can be fried in a frying pan and lightly browned before being dipped in the sauce. It gives them a crunchy texture on the outside and a toasted flavor.