mitarashi
Mitarashi refers to a traditional Japanese preparation centered on mitarashi dango, a skewer of small rice dumplings coated with a sweet soy glaze. The glaze, known as mitarashi sauce, is typically made by simmering soy sauce with sugar or mirin and thinning with water; a starch such as cornstarch or katakuriko may be added to create a glossy, syrupy coating. The dango themselves are made from glutinous rice flour (mochiko) mixed with water, formed into bite-size balls, boiled until they rise to the surface, and then often grilled briefly to develop a light char.
Serving involves brushing or rolling the warm dumplings in the mitarashi sauce, producing a glossy finish and
Origin and variations: Mitarashi dango is most closely associated with Kyoto and other parts of central Japan,