Mitarashi Dango

• 16 White dango
• 60 grams Sugar
• 1 rounded tablespoon Katakuriko
• 1 1/2 tbsp Soy sauce
• 1/2 tbsp Mirin
• 110 ml Water

1. Make the white dango (same amount of ingredients as, and roll into 16 pieces).
2. Skewer the steamed dango onto skewers, with 4 pieces on each skewer.
3. Put the ingredients into a saucepan and stir with a wooden spoon until the sauce becomes transparent.
4. Pour a generous amount of sauce on top of the dango.

dango, sugar, katakuriko, soy sauce, mirin, water

Taken from cookpad.com/us/recipes/153035-mitarashi-dango (may not work)