Dango are a classical japanese sweet (Wagashi: which are the traditional sweets served with tea during ceremonies) dumpling made from rice flour (mochiko, similar to mochi which is another typical sweet). Usually there are 3 or 5 of them attached to a stick. There are many different type of dango, Yaki-dango that are grilled dango, and an-dango that is to say a dango filled with red bean paste.

Here I'll post the classical recipe, it's neutral and you can add later whatever sauce you want:

1. Put flour and sugar into a bowl, pour the hot water in and stir with a pair of chopsticks till water is all absorbed. Knead with your iron hands. Add 1 0r 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold its shape, like playdough.

2. Roll into 1 " balls and drop into a pot of boiling water.(Do not make balls too big or you'll gag because it is made of sticky rice after all.) After 2 to 3 minutes, scoop balls out when they float to the surface. Let them cool.

3. Skewer balls 3 to a stick.

(These in the picture are Bocchan dango: Dango with three colors. The first one is obtained with red beans, the second with eggs and the third with gree tea).

Another recipe, this time it's a tutorial for 'Hanami Dango' another version of it, but maybe more simple to follow since it's in a video. Try it and let me know the outcome!


Here is the dango song 'Dango Daikazoku'. Actually it's just an ending from an anime called 'Clannad' (which is super sad and had me crying). You can sing along since there are lyrics.