In a bowl, mix together the shiratamako and 60ml water until it comes together. It’s okay if the dough is not smooth at this point.

In a separate bowl, mix the joshinko and sugar. Add the hot water and mix until it has formed a smooth, soft dough.

Combine the two doughs and knead together until fully incorporated and evenly smooth. It should have a texture similar to an ear lobe. You can adjust with more water or more joshinko as needed, being careful not to add too much of either.

Roll the dough into one large log, then cut into three equal pieces. We will be working with one log for now, so place the remaining ones under plastic wrap or a damp towel so they do not dry out.

Cut the one piece you’re working with into three equal pieces and roll into balls. You should have three pieces now about the size of a golf ball. Alternatively, you can make the pieces smaller by dividing the section you have now into five, giving you pieces about the size of a large marble or gumball. You can also color and design the dough freely like I did and customize it however you want! Repeat the shaping process with the remaining dough.

In a large pot, heat water to a rolling boil. Carefully place the dango in the water. They may sink, so be careful that they do not stick to the pot or each other. Once the dango float, carefully scoop them out using a slotted spoon or spider and immediately place them in an ice bath. Allow the dango to cool completely.

While the dango cool, prepare the sauce. In a small pan, mix together the sugar, soy sauce, mirin, water, and potato starch. Fully mix together then turn on the heat. Using a whisk or silicone spatula, consistently stir the sauce while it cooks over medium heat. Once thickened, remove from the heat and pour in a separate container for now.

Dry off the dango and skewer them onto your wooden skewers. Typically there are 3 to 5 dango on each skewer. Pour some of the glaze sauce over the dango and serve immediately, and the mitarashi dango is done! 完成です！