Where can one find a recipe for Mitarashi Dango?

Ingredients

* 2 cups glutinous rice flour (shiratamako)

* 3/4 cup water

* 1 skewer

* 1/2 cup soy sauce

* 1/2 cup sugar

* 2 tablespoons mirin

* 2 tablespoons cornstarch

* 1 tablespoon water

Instructions

1. Mix glutinous rice flour and water in a bowl until a soft dough forms.

2. Knead the dough until smooth and pliable.

3. Divide the dough into 16 equal pieces, and roll each piece into a long, thin strip about 1/2-inch thick.

4. Wrap each strip of dough around a skewer, twisting it slightly to secure it in place.

5. Bring a large pot of water to a boil and cook the dango for 3-5 minutes, or until they float to the surface.

6. Remove the dango from the water and place them in a bowl of ice water to cool.

7. Drain the dango and set them aside.

8. In a saucepan, combine soy sauce, sugar, mirin, cornstarch, and water.

9. Bring the mixture to a boil, stirring constantly.

10. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened.

11. Brush the dango with the sauce and serve immediately.