Add the water, a little at a time, to the glutinous rice flour. Mix well and knead until the dough has the consistency of an earlobe. Divide the dough into portions to make 4 dumplings per person. Roll into balls and place in a pot of boiling water. When they float to the surface, transfer to cold water and then drain.
Skewer 4 dumplings onto each bamboo skewer, place the skewers in a non-stick frying pan and brown one side. Flip over and brown the other side.
For the mitarashi glaze, heat the (A) ingredients in a sauce pan and stir with a wooden spatula until thickened. Place the (2) dumplings on a plate and pour the mitarashi glaze over them.