My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.

I make these occasionally when I want to eat them.If you simmer the soy sauce-based sauce too much, it will become salty, so keep tasting it while mixing. Recipe by umemodoki

I had a sudden craving for dango, so I made some with ingredients I had on hand.Be sure to thoroughly knead the dango dough.It will be easier to skewer the boiled dango if you wet the skewers beforehand. Recipe by NanaStyle

I love it. It's chewy, sweet, and salty. I didn't use bamboo sticks, and I made them fairly big. Yep. :keyboard

I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!When boiling the dango, drop in boiling water, and once they float to the surface, they are done.Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.) Recipe by Mari-

I don't know why but whenever I made dango in my hometown, I make it with tofu.While mixing tofu and shiratamako, the mixture will become moist.The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi

I love mochi rice cakes. Again, I'm doing something unorthodox, but I experimented with putting sake lees in the sauce for mitarashi dango. Since the sauce is both sweet and savory, it also goes well with other dishes besides mochi, and is an easy way to enjoy sake lees.In Step 10, if there are still lumps in the sake lees, strain through a tea strainer. Adjust the amount of sake lees and sugar to your liking. If left for too long, the sauce will harden, so use it up as soon as possible! Recipe by miyuki12

Not traditional recipe, but it's so easy to make and has similar taste 😋👌

I created this recipe because I wanted to use up a batch of tofu.You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan

I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine

I had leftover shiratama glutinous rice flour. I added tofu, so it made the dango fluffy and delicious.These dumplings are delicious even without grilling! For 5 skewers. Recipe by Yuzuki no mama