Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce

Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.

Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.

Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.