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Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture
Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture

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The ingredients needed to make Handmade Kiritanpo and Damako Traditional Rice Dumplings from Akita Prefecture:
  1. You need 700 grams Regular Japanese rice or leftover cooked rice
  2. Prepare 1 Water
  3. Get 1 Salt
Steps 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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