Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo ward of Kyoto, Japan. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings.

Bahan Membuat Mitarashi Dango

Dango.
60 gr tepung ketan.
40 gr tepung beras.
200 ml air hangat.
Mitarashi.
100 ml air.
1/2 sdm kecap.
2 sdm gula pasir.

Langkah Memasak Mitarashi Dango

Letakkan tepung ketan dan tepung beras dalam wadah, lalu masukkan air sedikit-sedikit sampai kalis (mudah dibentuk).
Bulatkan adonan pelan-pelan.
Rebus air hingga mendidih lalu masukkan dango. angkat ketika dango sudah mengapung.
Tiriskan dango.
Selagi menunggu dango ditiriskan, masukkan bahan mitarashi ke dalam panci. nyalakan api sambil terus diaduk hingga mengental.
Tata dango di dalam mangkuk, kemudian lumuri dengan mitarashi di atasnya, lalu sajikan..

You may want to try it one afternoon with hot green tea. Mitarashi dango is a type of Japanese sweet. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. The name of dango "Mitarashi" is said to be derived from water bubbles of "Mitarashi" where you purify your hands with water at the entrance of shrine. Mitarashi Dango is a Japanese sweet with mochi (rice cake) and thick, sweet sauce.

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