Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It's appreciated by millions daily. They're fine and they look fantastic. Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is something that I have loved my entire life.

Many things affect the quality of taste from Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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 can achieve it.

Our family finance minister, my mother-in-law, was away on a trip. My father-in-law wanted kiritanpo, so I rose to the challenge and made them myself.

Salt water is used to make the rice more glutinous.
When cooking these in a frying pan, make sure to have space between the dumplings so that they don't stick to each other.
Damako (the round dumplings) are easier to make, but kiritanpo (the long thin dumplings) absorb more flavor and are tastier. (According to my dear husband.) For 3 to 4 servings. Recipe by Momopanda

Ingredients and spices that need to be Take to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture:

1. 700 grams Regular Japanese rice or leftover cooked rice
2. 1 Water
3. 1 Salt

Steps to make to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture

1. Rinse the rice and cook as usual. In our house we make the dumplings whenever we have a lot of leftover rice.
2. 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.
3. Combine water and salt. The water should be a bit salty.
4. Moisten your hands with the salt water and form the dumplings. See step 5 for kiritanpo, and step 6 for damako.
5. To make kiritanpo: Form the rice around disposable chopsticks. Press and stretch the rice around the chopstick evenly. This may be a bit difficult.
6. 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.
7. 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.
8. Finished! Here are some extra tips:
9. You can freeze these as well. Line on parchment paper, and store in a closed plastic container.
10. If you spread sweet miso paste on kiritanpo, you'll have an Akita specialty called Miso Kiritanpo.

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So that's going to wrap it up for this exceptional food Recipe of Favorite Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!