Recipe of Award-winning Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Steps to Prepare Ultimate Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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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 components. You can cook Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture using 3 ingredients and 10 steps. Here is how you cook 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 Get 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

Instructions 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 special food Steps to Make Favorite Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!