Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Pumpkin Mitarashi Dango are a Japanese sweet made by kneading autumn pumpkin into the dough, giving a soft color and chewy texture. The natural sweetness of pumpkin pairs beautifully with the sweet-salty mitarashi.

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Basic Recipe (Microwave & Boiled)

Ingredients (serves 4–5)

• Pumpkin (net weight) 100–130 g

• Shiratamako (glutinous rice flour) 80–100 g (adjust for pumpkin moisture)

• Water 1–2 tbsp, as needed

Mitarashi Glaze

• Water 100 ml

• Sugar 3–4 tbsp

• Soy sauce 1–1.5 tsp

• Mirin 1 tsp

• Potato starch 2–2.5 tsp (dissolved in 1 tsp water)

Instructions

1. Remove seeds and strings from the pumpkin. Cut into bite-size pieces and peel. Place in a microwave-safe bowl, drizzle with 1 tsp water, cover loosely with plastic wrap, and microwave at 600W for 3–4 minutes until tender.

2. While hot, mash until smooth with a fork or masher, then let cool slightly.

3. In a bowl, combine shiratamako and pumpkin. Knead until the dough is as soft as an earlobe. Add water a little at a time if too dry, or add more pumpkin if too powdery.

4. Divide the dough into 12–15g balls.

5. Boil in plenty of water. Once they float, cook for another 1–2 minutes, then transfer to ice water and drain well.

6. In a small saucepan, combine water, sugar, soy sauce, and mirin over medium heat. When the sugar dissolves, stir in the potato-starch slurry and cook, stirring constantly, until the glaze turns glossy and thick

7. Skewer the dango (2–3 per skewer) and pour the glaze over the top.

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

Variations

• Drizzle with black honey (kuromitsu) or use a brown-sugar glaze for deeper flavor.

• Add a small amount of silken tofu to the dough for a lighter, fluffier texture.

• Serve with Häagen-Dazs Green Tea ice cream for a modern Japanese dessert.

Pumpkin Mitarashi Dango- Japanese Home Cooking and Sweets Class in Tokyo

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