When I made dango, I decided to try and also make my husband's favourite sauce for mitarashi dango. It turned out really well so I wrote down the recipe and uploaded it here.The length of time in the microwave varies according to the make and type of machine. It should be bubbling after Step 1, and thickened after Step 2. Recipe by AyakoOOOOO

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 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 made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru

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 served these for the Tanabata festival (Star festival).I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.(Recipe by commeline)

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

I wanted to make moon viewing dango that would stay soft and chewy even if they weren't eaten right away, and came up with this.If you use 60 g of shiratamako + 10 g of joshinko, the dango will have a chewier texture. If you prefer a softer and fluffier texture then I recommend making them with just shiratamako. It's best to use silken tofu. The ratio of flour and tofu is basically 1:1, but make sure to adjust the amount of tofu until the dough is as soft as your earlobes. Recipe by AyakoOOOOO

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 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 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