Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture.
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, handmade kiritanpo and damako traditional rice dumplings from akita prefecture. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They're nice and they look fantastic. Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have handmade kiritanpo and damako traditional rice dumplings from akita prefecture using 3 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture:
- {Make ready of Regular Japanese rice or leftover cooked rice.
- {Get of Water.
- {Make ready of Salt.
Instructions 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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