This recipe uses rice flour to make chewy mitarashi dango (rice dumplings with sweet soy glaze). The dough is made by mixing rice flour, sugar, and water, then rolled into balls, boiled, and finally pan-fried until golden brown. The sweet and savory mitarashi sauce is homemade, made by simmering soy sauce, mirin, sugar, and water, then thickening with potato starch. The warm dumplings are generously coated in this sauce. This gluten-free recipe makes it easy to enjoy a delicious, chewy Japanese sweet.