Shiratama Dango

Easy·10 min

Small chewy dumplings from glutinous rice flour, boiled and served cold with anko, kuromitsu, or kinako. The base component of many chilled Japanese desserts.

Shiratama dango are dumplings from glutinous rice flour (shiratamako). Wikipedia documents dango within the wagashi tradition.

Small, white, translucent, chewy spheres — neutral rice flavor as textural counterpoint to sweet toppings.

Amylopectin-dominant starch gelatinizes into elastic, chewy network when cooked.

Variations

Served in anmitsu, shaved ice, or parfaits.

On the Palate

Where Shiratama Dango sits in the Japanese flavor cloud

Ingredients

Serves 4

80Glutinous Rice Flour

How it's made

5 steps · 10 min

1
3 min
Mix shiratamako with water.
2
3 min
Roll into small balls.
3
5 min
Boil until they float.
Watch out
Boil until the balls float and give them a minute more — floating means the outside is done, the extra minute cooks the chewy centre through.
4
1 min
Plunge into ice water.
Watch out
Plunge them straight into ice water — the cold shock firms them up and gives the springy, chewy bite.
5
2 min
Serve with anko, kuromitsu, or kinako.

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Dutch Oven

A heavy enameled or bare cast-iron lidded pot, 4-7 liters, with thick walls and a snug lid. The mass evens out hotspots; the lid traps moisture for braising. Sears on the stovetop, then transfers to a 150°C oven for 3-4 hours of even, contained heat — the structural difference between a beef bourguignon that comes out luminous and one that turns to gray mush. Le Creuset and Staub are the celebrated versions; an old American Wagner is functionally identical.

Techniques

Boiling