7 Delicious Kiritanpo Recipes: A Culinary Journey Through Akita’s Rice Legacy

Embark on a culinary journey through Akita, Japan, and discover the delightful world of kiritanpo, a regional specialty made from pounded rice. These 7 delicious kiritanpo recipes offer a unique taste of Akita’s rich rice legacy, showcasing the versatility of this simple yet flavorful ingredient. From savory kiritanpo nabe (hot pot) to sweet miso kiritanpo, these recipes are sure to tantalize your taste buds and leave you craving more of this comforting and satisfying dish. Explore the diverse flavors of Akita with these kiritanpo recipes, a true testament to the region’s culinary heritage.

Kiritanpo Hot Pot Tiramisu: A Deceptively Delicious Dessert

This recipe guides you through creating a fun and unique dessert: a tiramisu cleverly disguised as a Japanese hot pot dish called “Kiritanpo Nabe.” Get ready to impress your guests with this playful and delicious treat!

Ingredients:

• For the Tiramisu Base: 1 to 1 1/2 times the amount of a standard Black Tea Tiramisu recipe (including black tea syrup and ladyfingers/biscuits)

• For the “Kiritanpo” (pounded rice sticks): 3 Bananas, Lemon juice

• For the “Shiitake Mushrooms”: 3 Mini chocolate pies, White decoration pen

• For the “Mitsuba” (Japanese parsley): Matcha chocolate, Angelica

• For the “Japanese Leeks”: 4 Store-bought cigar-shaped cookies

• For the “Hot Pot Broth” (Black Tea Jelly): 500 ml Water, 6 Tea bags, 20 grams Sugar, 10 grams Gelatin, 60 ml Water

Instructions:

1. Prepare the Tiramisu Base: Layer the black tea-flavored biscuits soaked in black tea syrup and tiramisu mousse in an earthenware pot or similar dish. Repeat layers and chill until firm.

2. Create the “Kiritanpo”: Cut off both ends of two bananas. Pierce the bananas lengthwise with a chopstick and gently widen the hole. Peel, cut into bite-sized pieces, and coat with lemon juice to prevent browning.

3. Make the “Damako” (dumplings): Shape the reserved banana ends and another banana into small, rounded pieces. Coat with lemon juice.

4. Prepare the Black Tea Jelly (“Broth”): Bloom the gelatin in 60ml of cold water. Boil 500ml of water, remove from heat, and steep the tea bags. Discard tea bags, then dissolve sugar and softened gelatin into the hot tea. Cool rapidly by placing the pot in ice water.

5. Assemble the “Hot Pot”: Arrange the “kiritanpo” and “damako” on top of the set tiramisu. Gently pour the black tea jelly over the bananas, creating the illusion of broth. Chill until the jelly sets.

6. Craft the “Mitsuba”: Melt matcha chocolate and create small leaf shapes on parchment paper. Chill to harden. Cut angelica into thin strips to resemble stems.

7. Decorate the “Shiitake Mushrooms”: Draw criss-cross patterns on the mini chocolate pies with a white decoration pen.

8. Prepare the “Japanese Leeks”: Cut the cigar-shaped cookies diagonally to create leek-like pieces.

9. Final Touches: Carefully place the matcha chocolate leaves, angelica stems, “shiitake mushrooms,” and “Japanese leeks” on the set jelly, completing the hot pot illusion.

10. Serve and Enjoy! This tiramisu is best served chilled. Slice and reveal the delightful surprise within!

Easy Homemade Kiritanpo

This recipe guides you through making delicious kiritanpo, a comforting Japanese dish. It features grilled rice cakes simmered in a flavorful broth with chicken, mushrooms, and greens. This recipe is easy to follow, even for beginners.

Ingredients

• 700 grams Plain cooked rice (about 2 rice cooker cups)
• 1 Chicken thigh
• 200 grams Mizuna greens
• 100 grams Maitake mushrooms
• 100 grams Shimeji mushrooms
• 1 Aburaage (deep-fried tofu pouch)
• 5 tbsp Soy sauce
• 3 tbsp Sake
• 1000 ml Japanese dashi stock
• 1 pinch Sugar
• 1 dash Salt

Instructions

1. Prepare the Kiritanpo: Lightly flatten the cooked rice with a rolling pin. Gather it back together and divide it into 5 equal portions. Wrap each portion around chopsticks or metal skewers to form logs about 15-16 cm long. Grill or toast the rice logs until lightly browned.

2. Make the Broth: In a pot, combine the dashi stock, soy sauce, sake, and sugar. Heat over medium heat. Season with salt.

3. Add the Chicken and Vegetables: Cut the chicken thigh into bite-sized pieces and add it to the simmering broth. Add the mizuna greens, maitake mushrooms, shimeji mushrooms, and aburaage. Bring the broth to a boil.

4. Add the Kiritanpo: Carefully remove the cooked kiritanpo from the skewers or chopsticks. Cut each log diagonally into 4 pieces. Add the kiritanpo to the boiling broth and bring it back to a boil.

5. Serve: Serve the kiritanpo hot and enjoy!

Hearty Kiritanpo Hot Pot (with Homemade Kiritanpo Instructions)

This recipe guides you through making a delicious and warming Kiritanpo Hot Pot, a Japanese comfort food classic. Learn how to craft kiritanpo, grilled rice sticks, from scratch, and combine them with a flavorful broth, chicken, and fresh vegetables for a truly satisfying meal.

Ingredients

For the Hot Pot:

• Kiritanpo rice dumplings (see instructions below)
• 400g Chicken (breast or thigh)
• 200g Maitake mushrooms
• 1 Burdock root
• 2 Green onions
• 1 bunch Seri (Japanese dropwort greens)
• 400g Shirataki noodles
• 1500ml Chicken soup or water
• 100ml Mentsuyu
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 tsp (or more) Salt

For the Homemade Kiritanpo:

• 3 rice bowls worth of cooked rice
• 2 tbsp Katakuriko (potato starch)
• Salt (for salted water)

Instructions

Prepare the Ingredients:

1. Boil the shirataki noodles briefly to remove any odor. Peel and shave the burdock root into thin pieces, soaking them in water to remove bitterness. Cut the chicken into bite-sized pieces.

Make the Hot Pot Broth:

2. Heat the chicken soup (or water) in a pot and add the burdock root and chicken. Skim off any scum that rises to the surface when it boils.
3. Add the mentsuyu, soy sauce, sake, mirin, and salt. Taste and adjust seasoning as needed – the broth should be slightly rich and salty as other ingredients will be added later. Add the maitake mushrooms and shirataki noodles.

Prepare the Vegetables and Kiritanpo:

4. Slice the green onions diagonally into 2cm pieces. Cut the dropwort greens into 4cm pieces (include the roots after washing). Cut the prepared kiritanpo into roughly 3 pieces each.

Cook the Hot Pot:

5. Add the green onions to the pot just before serving. Bring the pot to a boil, then add the dropwort greens and kiritanpo. Be careful not to overcook the greens and kiritanpo.

Making Kiritanpo:

6. Forming the Kiritanpo: Mash the cooked rice with katakuriko. Shape the mixture into cylinders around skewers (cedar sticks are traditional, but disposable chopsticks work well too) or into small balls (called “damakomochi”). Important: The katakuriko and salty water dip (next step) are essential to prevent the kiritanpo from disintegrating in the hot pot.
7. Grilling the Kiritanpo: Dip the formed rice in salty water and grill until lightly browned and toasted. This adds a wonderful smoky flavor.

Serve and Enjoy: Serve the hot pot immediately while piping hot. Enjoy!

Making Kiritanpo and Damako: Traditional Akita Rice Dumplings

This recipe guides you through making two types of traditional rice dumplings from Akita Prefecture, Japan: Kiritanpo and Damako. These delicious dumplings are simple to make, especially if you have leftover cooked rice.

Ingredients

• 700 grams Regular Japanese rice (or leftover cooked rice)
• Water
• Salt

Instructions

Step 1: Prepare the Rice. Rinse the rice and cook it thoroughly. Leftover rice works perfectly for this recipe.

Step 2: Mash the Rice. Place the cooked rice in a sturdy plastic bag. Pound the rice within the bag using your hands until the grains are partially mashed but not completely smooth.

Step 3: Salt Water. Mix water and salt in a small bowl. The water should be noticeably salty.

Step 4: Moisten and Shape. Lightly moisten your hands with the salt water before shaping the dumplings.

Step 5: Shaping Kiritanpo. To make Kiritanpo, mold the mashed rice around disposable chopsticks, creating an even layer. Press and gently stretch the rice to ensure it adheres to the chopstick. This step might require a little practice.

Step 6: Shaping Damako. For Damako, roll the mashed rice into golf ball-sized spheres between your palms. You can optionally coat them with potato starch (katakuriko).

Step 7: Cooking Kiritanpo. Cook the Kiritanpo in a frying pan over medium heat until lightly browned on the surface. A little bit of charring adds a pleasant nutty flavor, especially when enjoyed in a hot pot.

Step 8: Serving and Storing. Damako can be served as is or grilled. Kiritanpo is delicious in hot pot dishes. You can also spread sweet miso paste on Kiritanpo to create a regional specialty called Miso Kiritanpo.

Step 9: Freezing. Both Kiritanpo and Damako freeze well. Arrange them on parchment paper in a sealed container for storage.

Easy Homemade Kiritanpo Hot Pot (Akita’s Specialty)

This recipe guides you through making delicious kiritanpo, a traditional rice dumpling dish from Akita Prefecture, Japan. Learn how to craft these unique dumplings from scratch and incorporate them into a flavorful hot pot.

Ingredients

For the Kiritanpo:

• 500 grams cooked Rice
• Salt

For the Chicken Soup Stock:

• 1 Chicken carcass
• Green part of 1 Green onion/Scallion
• Ginger (to taste)
• Water
• OR 1 packet Store-bought chicken soup stock

For the Hot Pot:

• 2 portions Chicken thigh
• 1 large Burdock root
• 1 pack Maitake mushrooms
• Chinese cabbage (to taste)
• 1 bunch Japanese parsley
• 1 packet Shirataki noodles
• Green onion/Scallion (to taste)
• 1 tsp Salt
• 100 ml Sake
• 2 to 3 tablespoons Soy sauce
• 1 tbsp Mirin

Instructions

Making the Kiritanpo:

1. Mash the Rice: Add a pinch of salt to the cooked rice. Mash it thoroughly with a rolling pin or pestle until it forms a slightly sticky dough.
2. Shape the Dough: With moistened hands, spread the rice dough into a rectangle. Wrap it tightly around disposable chopsticks, pressing and stretching to form a log shape.
3. Prepare for Grilling: Make approximately 4 kiritanpo sticks. Wrap the exposed chopsticks with aluminum foil to prevent burning during grilling.
4. Grill the Kiritanpo: Grill the kiritanpo until golden brown, using an oven or grill.

Making the Chicken Soup Stock:

1. Pressure Cook (Optional): If making your own stock, place the chicken carcass, green onion tops, and ginger in a pressure cooker. Add enough water to cover. Cook for 30 minutes, then allow the pressure to release naturally.
2. Strain the Stock: Strain the stock through a sieve into a pot. Alternatively, use store-bought chicken stock.

Assembling the Hot Pot:

1. Prepare Ingredients: Shave the burdock root and cut the remaining hot pot ingredients (chicken, mushrooms, cabbage, etc.) into bite-sized pieces. Chop the Japanese parsley.
2. Combine and Simmer: Add water to the chicken stock to make about 1000 ml. Season with salt, sake, soy sauce, and mirin. Add the burdock root first, as it takes longer to cook. Simmer for a few minutes.
3. Add Remaining Ingredients: Add the remaining hot pot ingredients, except the Japanese parsley.
4. Add Kiritanpo and Parsley: Add the grilled kiritanpo to the hot pot. Simmer until heated through. Stir in the Japanese parsley just before serving.

Hearty Kiritanpo Hot Pot: A Family Favorite

This recipe shares our family’s take on the comforting and flavorful Kiritanpo Hot Pot. Featuring pounded rice dumplings (kiritanpo) simmered in a rich dashi broth with chicken, vegetables, and aromatic seasonings, it’s a perfect meal for a chilly evening.

Ingredients

Broth:

• 1500 ml Dashi stock
• 75 ml Sake
• 75 ml Mirin
• 50 ml Soy sauce
• 1 tsp Salt

Main Ingredients:

• 2 Chicken thighs
• 1 stalk Burdock root
• 1 Carrot
• 1 pack Maitake mushrooms
• 1 bag Shirataki noodles
• 10 Kiritanpo dumplings

Garnish:

• 1 stalk Scallions
• 1 bunch Seri (Chinese celery or Japanese parsley)

Instructions

1. Prepare the Chicken: Remove the skin from the chicken thighs and cut the meat into bite-sized pieces. Reserve the skin for flavoring the broth.

2. Prepare the Vegetables: Coarsely shave the burdock root and carrot as if sharpening a pencil. Soak the burdock root in vinegar water to prevent discoloration.

3. Prepare the Mushrooms and Noodles: Shred the maitake mushrooms into bite-sized pieces. Drain the shirataki noodles and cut them into shorter lengths.

4. Prepare the Garnishes: Diagonally slice the scallions. Cut the seri into bite-sized pieces.

5. Prepare the Kiritanpo: Diagonally cut each kiritanpo dumpling into bite-sized pieces (about 4 pieces per dumpling).

6. Build the Broth: Combine the dashi stock, reserved chicken skins, chicken thighs, burdock root, and carrot in a pot. Bring to a simmer and cook until the chicken skins have flavored the broth. Remove and discard the chicken skins. Add the shirataki noodles and maitake mushrooms.

7. Season the Broth: Once the chicken and vegetables are cooked through, add the sake, mirin, soy sauce, and salt. Bring to a boil and taste, adjusting seasonings as needed.

8. Add Kiritanpo and Garnishes: Add the kiritanpo dumplings, scallions, and seri to the pot. Bring back to a boil and cook until the kiritanpo are soft (about 2-3 minutes). The scallions and seri can be cooked to your preference – crisp-tender or soft.

Serve hot and enjoy your delicious Kiritanpo Hot Pot!

Hearty Kiritanpo Hot Pot: A Family Favorite

This recipe shares our family’s take on the comforting Kiritanpo Hot Pot, a Japanese classic. Featuring grilled rice cakes (kiritanpo) simmered in a flavorful broth with chicken, vegetables, and konnyaku, it’s a hearty and satisfying meal perfect for cooler evenings. Follow these simple steps to create your own delicious pot of Kiritanpo Hot Pot.

Ingredients

For the Hot Pot:

• 3 Kiritanpo (commercially available rice dumplings)
• 1 Chicken thigh
• 1 Burdock root
• 1 bunch Spring onions
• 1 pack Maitake mushrooms
• 1/4 Chinese or Napa cabbage
• 400 grams String Konnyaku

For the Seasoning:

• 1 tbsp Japanese dashi powder
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 tsp Salt

Instructions

Step 1: Prepare the Burdock Root

Julienne the burdock root and soak it in vinegar water to remove any debris. Place the prepared burdock root in a hot pot with fresh water and bring to a boil.

Step 2: Simmer the Chicken

Once the water boils, add the chicken thigh and simmer for 10 minutes.

Step 3: Add the Cabbage and Mushrooms

Add the core of the cabbage (cut into large pieces) and the maitake mushrooms to the pot. Simmer for another 10 minutes.

Step 4: Add Remaining Ingredients and Seasoning

Add the leafy parts of the cabbage and the string konnyaku. Season the broth with dashi powder, soy sauce, sake, and salt. Continue simmering for 10 minutes.

Step 5: Add Kiritanpo and Spring Onions

Just before serving, add the spring onions and kiritanpo to the hot pot. Turn off the heat, cover the pot, and allow the kiritanpo to steam and absorb the flavors until ready to eat.

Step 6: Adjust Seasoning (Optional)

Taste the soup and adjust the seasoning as needed. The ideal flavor balance will depend on the specific ingredients and the amount of water used.

Tip for Softer Kiritanpo:

If you prefer softer kiritanpo, add them to the pot 5 minutes earlier than instructed in Step 5.

History of Kiritanpo

Kiritanpo, a culinary specialty of Japan’s Akita Prefecture, boasts a history deeply intertwined with the region’s harsh winters and resourceful people. Originally a preserved food, kiritanpo emerged as a way to make use of leftover cooked rice during the cold winter months when fresh ingredients were scarce.

The process of making kiritanpo involves shaping freshly cooked rice around cedar skewers and then grilling them over an open fire. This grilling process imparts a unique smoky flavor and toasty texture. Historically, these grilled rice cakes were then stored, allowing families to enjoy the flavors of rice even during the depths of winter.

While the exact origins of kiritanpo remain somewhat shrouded in mystery, its presence in Akita’s culinary landscape dates back centuries. It’s believed that kiritanpo evolved from earlier forms of pounded rice cakes. Over time, the method of grilling the rice on skewers and incorporating it into various dishes like kiritanpo nabe (hot pot) solidified its place as a regional staple.

Today, kiritanpo is no longer just a winter survival food but a celebrated dish, representing Akita’s rich culinary heritage and the ingenuity of its people.

Nutritional Content and Benefits of Kiritanpo

Kiritanpo, a culinary staple of Akita Prefecture in Japan, offers more than just a unique taste and texture. Made from freshly cooked rice mashed and formed around skewers, then toasted to a beautiful golden brown, kiritanpo boasts a surprisingly nutritious profile. As the base ingredient is rice, it serves as a good source of carbohydrates, providing sustained energy.

The toasting process adds a delightful nutty flavor and slightly crispy exterior, but it also contributes to kiritanpo’s nutritional value. The process can create resistant starch, a type of carbohydrate that acts like fiber in the digestive system. Resistant starch can help regulate blood sugar levels and promote gut health.

While kiritanpo itself offers these nutritional benefits, the overall nutritional value of a kiritanpo dish often depends on the accompanying ingredients. Commonly served in hot pot dishes or miso-based soups, kiritanpo absorbs the flavors of the broth and other components like vegetables, mushrooms, and meat. These additions boost the dish’s nutritional value with added vitamins, minerals, and protein, making it a well-rounded and satisfying meal.

Tips for Choosing Quality Rice

Kiritanpo, a beloved dish from Akita prefecture, hinges on the quality of the rice used. Choosing the right rice can elevate this simple dish to new culinary heights. Here are a few tips to help you select the perfect grains for your kiritanpo creations.

Look for freshly milled rice. The fresher the rice, the better the flavor and texture will be. Check the milling date if available, and opt for recently milled options.

Consider the variety of rice. While Akita Komachi is a popular choice for kiritanpo, other short-grain Japanese varieties can also yield excellent results. Experiment to find your favorite.

Pay attention to the appearance of the rice. The grains should be uniform in size and shape, with a pearly white luster. Avoid rice with discoloration or broken grains.

Check the aroma of the rice. Fresh, high-quality rice should have a pleasant, slightly sweet fragrance. Any musty or off-putting odors indicate lower quality.

Don’t be afraid to ask questions. If you’re purchasing rice from a specialty store or market, inquire about the different varieties and their characteristics. The staff can offer valuable insights and help you make the best choice for your kiritanpo.