Mochi skewers with a sweet soy glaze (Mitarashi dango) from Tokyo Up Late: Iconic Recipes from the City that Never Sleeps (page 186) by Caryn Liew and Brendan Liew

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mochi and red bean paste with black sugar syrup (Anmitsu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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