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1
Combine joshinko and shiratamako in a bowl. Add warm water in increments, kneading after each addition, until the dough reaches the consistency of an earlobe — neither sticky nor cracking at the edges. Divide into two equal portions: one for mitarashi dango (left plain), one for hanami dango (divided again into three, coloured respectively with pink colouring, left white, and sifted matcha). The mitarashi portion may be worked slightly more softly — it will absorb glaze better at a marginally lower starch density. The hanami portions should be firmer. Done when the dough holds a clean ball without surface fissure.
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2
Roll each portion into balls of approximately 20 g. Bring a large pot of unsalted water to a full rolling boil. Lower the dango in batches. They are done when they float to the surface and have held there for a further two minutes — the interior starch is fully gelatinised. Remove with a slotted spoon and transfer immediately to iced water to arrest cooking and fix the exterior gloss.
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3
Thread the hanami dango onto skewers in the canonical sequence: pink, white, green — three balls per skewer, in that order. These are served as they are, without sauce or heat. The visual arrangement is the preparation. Set aside.
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4
Thread the mitarashi dango onto skewers, four balls per skewer. Place under a hot grill or over a gas flame, turning, until the surface develops pale golden patches and the exterior is lightly dry to the touch. This is the decisive step: the brief grilling creates micro-browning on the surface that allows the glaze to grip. An ungrilled dango has a wet, gelatinised exterior that repels the sauce entirely — the dish lives or dies on this grill. The signal is a faint char aroma and a surface that no longer appears wet.
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5
While the dango grill, combine soy sauce, sugar, mirin, and water in a small saucepan over medium heat. Stir to dissolve the sugar. When the mixture begins to simmer, add the potato starch slurry in a slow stream, stirring continuously. The tare is done when it thickens to a glossy, lightly viscous consistency that coats the back of a spoon and holds a line drawn through it.
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6
Spoon the hot tare over the grilled mitarashi skewers immediately, ensuring full coverage. Serve at once while warm — the grilled surface character and the glaze's heat are inseparable from the dish's identity. The final sensory confirmation is the gloss: the tare should sit on the surface in a coherent, caramelised coat rather than pooling at the base of each ball.