Dango Dogs

If you love mochi, these sweet and crispy, corn dog-like treats are just for you.


  • 3 sticks mitarashi dango (rice cakes on skewers)
  • Oil for frying
  • Confectioners' sugar
  • 200 grams pancake mix
  • 180 milliliters milk
  • 2 tablespoons kinako (ground soybeans)


  1. Chill dango rice cakes in the refrigerator for 20 minutes.
  2. Combine pancake mix, milk and kinako in a bowl and mix well.
  3. Dip chilled dango into pancake batter and coat well.
  4. Deep-fry in hot oil (170 degrees C) until crispy and golden brown.
  5. Drain on paper towels and serve immediately.