Easy Mitarashi Dumpling Sauce without Mirin


Japanese Sweets Overseas

To be precise, it is not shiratama flour but glutinous rice flour. But both are made from glutinous rice, so they can be substituted without any problem.
Type of Rice Flour Used in Japanese Cooking
Shiratama, Mochi, Joshin, Dango... So many types of rice flour is used in Japanese cooking, What's the difference?

Kinako (soybean flour), Anko (sweet bean paste), and Mitarashi (sweet soy sauce) are indispensable for Japanese sweets.

To make kinako, simply fry soybeans in the oven and mill them. It is so easy that you don’t need to bring the kinako all the way from Japan.
How to Make Homemade Kinako, Soybean Powder
Kinako is roasted soybeans ground into powder. It is often used in Japanese sweets. If you have soybeans, you can easily make it yourself.

Mitarashi sauce is also easy to make without mirin.

Japanese sweets are not easy to eat when you are overseas. In fact, many of them are easy to make, so please give them a try.

Easy Mitarashi Dumpling Sauce without Mirin

Mitarashi is a thickly sauce flavored sugar and soy sauce. It is an essential sauce for Dango and Shiratama dumplings.
Prep Time0 mins
Cook Time5 mins
Servings2 people
  • brown sugar 1.5 Tbsp
  • soy sauce 1 Tbsp
  • potato starch 3/4 Tbsp
  • water 5 Tbsp
Measuring spoon
Frying pan
Silicone spatula
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