Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce

Prepare an ice bath: Fill a bowl with ice water and set aside. Bring a pot of water to a boil over medium heat. (5 minutes)

Make the dango dough: In a mixing bowl, combine the sweet rice flour and sugar. Gradually add water, 1 tablespoon at a time, mixing well after each addition, until a soft, pliable, and slightly sticky dough forms. (5 minutes)

Shape the dango: Lightly dust a clean work surface with cornstarch. Turn the dough out onto the surface and gently knead until smooth. Divide the dough into small, even portions (about 1 inch in diameter) and roll each portion into a smooth ball. (15 minutes)

Cook the dango: Gently drop a few dango into the boiling water, being careful not to overcrowd the pot. Cook until the dango float to the surface, then continue cooking for an additional 2 minutes to ensure they are cooked through. (5-7 minutes)

Chill the dango: Remove the cooked dango with a slotted spoon and immediately transfer them to the prepared ice bath to stop the cooking process and create a chewy texture. (2 minutes)

Thread the dango: Remove the dango from the ice bath and thread 3-4 dango onto each skewer. (10 minutes)

Prepare the Mitarashi sauce: In a saucepan, combine the water, sugar, and soy sauce. Bring to a simmer over medium heat, stirring until the sugar is dissolved. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens and becomes glossy. Remove from heat and let cool slightly. (10 minutes)

Grill the dango: Heat a griddle pan or grill over medium heat. Lightly grill the skewered dango on all sides until lightly browned and slightly caramelized, about 2-3 minutes per side. (6-9 minutes)

Serve: Arrange the grilled dango on a plate and generously drizzle with the cooled Mitarashi sauce. Serve immediately and enjoy!