Japanese Sweet Soy Glazed Mitarashi Dango

Mix 90 g joshinko with 90 g shiratamako. Gradually add 145 ml hot water, stir with a spoon, then knead once safe to touch until soft like an earlobe.

Divide dough into sixteen equal balls. Boil in plenty of water; once the balls float, continue boiling for two minutes so their centers cook through.

Cool cooked dango briefly in clean cold water, drain and pat dry. Thread four balls onto each of four short bamboo skewers and lightly sear each side in a nonstick pan for about one minute.

Whisk 45 g sugar, 30 ml soy sauce, 25 ml mirin, 120 ml water and 15 g potato starch together before heating. Stir over medium-low for two to three minutes until thick and glossy, coat dango and serve immediately.