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We hope you got benefit from reading it, now let’s go back to handmade kiritanpo and damako traditional rice dumplings from akita prefecture recipe. You can cook handmade kiritanpo and damako traditional rice dumplings from akita prefecture using 3 ingredients and 10 steps. Here is how you do it.
The ingredients needed to cook Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture:
- Provide 700 grams Regular Japanese rice or leftover cooked rice
- Prepare 1 Water
- You need 1 Salt
Steps to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture:
- Rinse the rice and cook as usual. In our house we make the dumplings whenever we have a lot of leftover rice.
- Put the cooked rice in a sturdy plastic bag, and pound it over the bag with your hands, until the rice grains are partly smushed.
- Combine water and salt. The water should be a bit salty.
- Moisten your hands with the salt water and form the dumplings. See step 5 for kiritanpo, and step 6 for damako.
- To make kiritanpo: Form the rice around disposable chopsticks. Press and stretch the rice around the chopstick evenly. This may be a bit difficult.
- To make damako: Roll golf ball sized balls of rice between your palms. You can coat them with katakuriko as I did here, or grill them.
- Cook the kiritanpo in a frying pan until lightly browned on the surface. If they burn a bit, it's ok. When you eat them in a hot pot they will be very nutty and fragrant.
- Finished! Here are some extra tips:
- You can freeze these as well. Line on parchment paper, and store in a closed plastic container.
- If you spread sweet miso paste on kiritanpo, you'll have an Akita specialty called Miso Kiritanpo.
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