Prepare the Dango

1. Mix the Dango Dough: In a medium-sized bowl, combine mochiko, sugar, and a pinch of salt. Gradually add water, stirring continuously until the mixture forms a dough-like consistency. The dough should be smooth and slightly sticky.
2. Shape the Dango: Divide the dough into small, bite-sized balls, about 1 inch in diameter. You should be able to get about 12-14 dango from this batch.
3. Boil the Dango: Bring a large pot of water to a boil. Gently drop the dango balls into the boiling water. Once they float to the surface, let them cook for an additional 2-3 minutes to ensure they’re fully cooked.
4. Remove the Dango: Using a slotted spoon, carefully remove the dango from the boiling water and set them aside to cool on a plate or tray.

Prepare the Sauce

1. Make the Sauce: In a small saucepan, combine soy sauce, sugar, and mirin (if using). Heat over medium heat, stirring occasionally, until the sugar has dissolved and the sauce slightly thickens (this should only take a couple of minutes).
2. Taste and Adjust: Feel free to adjust the sauce by adding more sugar for sweetness or soy sauce for a stronger flavor. Once it reaches your desired consistency, remove from heat.

Assemble the Dango

1. Skewer the Dango: After the dango has cooled slightly, thread about 3-4 dango balls onto each skewer. You can use bamboo skewers or any skewer you have on hand.
2. Glaze the Dango: Brush or drizzle the sweet soy sauce mixture over the skewered dango. Ensure each dumpling is evenly coated for that signature glossy finish.