Mitarashi Kushi Dango

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.
Yield: 20 dumplings (5 skewers)

Ingredients:

1 1/3 cup joshinko (rice flour)
3/4 cup hot water
*for mitarashi sauce:
2/3 cup water
1/2 cup sugar
2 1/2 Tbsp soy sauce
1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
*Bamboo skewers

How To Make:

Put rice flour in a bowl
Gradually pour hot water over the rice flour.
Mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
Bring to a boil on medium heat.
Pour the katakuriko starch mixture in the sauce, stirring well.
Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush mitarashi sauce over dumplings.