Warm Mitarashi-Style Skewered Rice Dumplings

Soft skewered rice dumplings simmered until tender, then brushed with a warm soy-mirin glaze that caramelizes into sweet-savory shine. They echo the Edo street stalls of Bay Fish, Bare Hands, where working hands along the Nihonbashi waterfront fed the city before iceboxes existed.

Serves 2

Estimate for one serving

• 630 cal
• 11.2g protein
• 35g carbs
• 7.3g fat
• 2.1g fiber

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Ingredients

• 1 cup glutinous rice flour
• 0.5 cup warm water
• 3 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp cornstarch
• 0.25 cup water for sauce

Instructions

1. 1Mix glutinous rice flour with the warm water and sugar until a smooth dough forms; knead briefly then roll into small balls.
2. 2Thread three balls onto each of four short wooden skewers.
3. 3Bring a large pot of water to a gentle boil, add the skewers, and simmer 6–7 minutes until the dumplings float and are cooked through.
4. 4In a small pan combine remaining sugar, soy sauce, mirin, cornstarch, and the water; simmer until thickened into a glossy glaze then brush generously over the warm dumplings before serving.