Method

1. Make the Dango Dough: In a bowl, combine the glutinous rice flour and sugar. Gradually add the water, mixing well until a smooth and slightly sticky dough forms.
   
   
2. Shape the Dango: Divide the dough into small, equal portions. Roll each portion into a smooth ball between your palms.
   
   
3. Cook the Dango: Bring a pot of water to a boil. Gently drop the dango balls into the boiling water. Cook for 2-3 minutes, or until they float to the surface and become slightly translucent.
   
   
4. Make the Mitarashi Sauce: In a small saucepan, combine soy sauce, sugar, mirin, and water. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Gradually add the cornstarch slurry to the simmering sauce, whisking constantly until the sauce thickens.
   
   
5. Assemble: Thread 3-4 dango onto each skewer.
   
   
6. Serve: Serve the dango warm or cold, drizzled with the mitarashi sauce.