Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, handmade kiritanpo and damako traditional rice dumplings from akita prefecture. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture is something that I’ve loved my entire life.

Kiritanpo is a traditional Japanese dish with origins in the Akita prefecture. It is made from cooked, half-smashed rice that is The dish is traditionally consumed from autumn to spring, especially in November, when newly harvested rice is brought to the markets. Kiritanpo, pounded rice formed into a cylindrical shape, is used in Kiritanpo Nabe, a local hot pot in Akita Prefecture.

To begin with this recipe, we have to prepare a few ingredients. You can cook handmade kiritanpo and damako traditional rice dumplings from akita prefecture using 3 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture:

1. Make ready Regular Japanese rice or leftover cooked rice
2. Get Water
3. Get Salt

Did you actually know that it's not difficult to make kiritanpo on your own? Kiritanpo is delicious eaten by itself but more enjoyable when added into nabe, a Japanese hot pot dish. Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot. Our family finance minister, my mother-in-law, was away on a trip.

Instructions 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.

Kiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. Kiritanpo Hot Pot Cuisine is served on a small plate. Kiritanpo Nabe is a local hot pot dish in Akita Prefecture. The Kiritanpo soaked in the broth is really delicious!

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