Gather the ingredients for the dumplings.

Combine ⅔ cup joshinko and ¾ cup shiratamako in a bowl. Using chopsticks, mix it all together until well blended.

Stir in some of the ⅔ cup boiling water, a little bit at a time, while mixing with chopsticks.

When the flours start to stick together and eventually form clumps, stop adding water. Using your hands, combine the dough into one ball.

Knead until the dough becomes smooth.

Form the dough into a ball. Divide the dough into 8 equal pieces. Then divide each piece into 2 smaller pieces.

Shape each of the dough pieces into a smooth, round ball.

Prepare a bowl of iced water. Once the water in the pot is boiling, gently drop each dumpling into the pot.

The dumplings will float when cooked. Boil them for an additional 1-2 minutes.

Transfer the dumplings to the bowl of iced water.

Once the dumplings have cooled, drain them and transfer to a tray. Skewer three pieces onto a bamboo skewer.

In a cold saucepan, add 4 tablespoon sugar, 2 tablespoon mirin, 2 tablespoon soy sauce, ⅔ cup water, and 2 tablespoon potato starch or cornstarch.

Mix all the ingredients together well until smooth. Now, turn on the heat and continue to whisk.

Keep whisking continuously, as the mixture can thicken suddenly.

When the sauce thickens, remove the saucepan from the heat and transfer the sauce to a container.

Pour the sweet soy glaze on top of the Mitarashi Dango and serve immediately.