Ingredients with Measurements:
- 4 cups of Japanese rice
- 8 cups of water
- 1/2 teaspoon of salt
- 8-10 bamboo skewers
- 1/2 cup of sesame seeds
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1 tablespoon of sugar
- 1 tablespoon of cornstarch
- 1/4 cup of water
Special equipment needed:
- Large pot
- Rice cooker
- Grill or oven
- Food processor or mortar and pestle
- Saucepan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and place it in a rice cooker with 8 cups of water and 1/2 teaspoon of salt. Cook the rice according to the rice cooker's instructions.
2. While the rice is cooking, soak the bamboo skewers in water for at least 30 minutes.
3. Once the rice is done, transfer it to a large bowl and let it cool for a few minutes. Divide the rice into 8-10 portions and shape each portion around a bamboo skewer, forming a cylinder shape.
4. Grill or bake the kiritanpo until golden brown on all sides.
5. In a food processor or mortar and pestle, grind the sesame seeds until they become a paste.
6. In a saucepan, combine the soy sauce, mirin, sake, sugar, and sesame paste. Cook over medium heat until the sugar dissolves.
7. In a small bowl, mix the cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
8. Serve the kiritanpo with the sesame sauce on the side.
- Time:
Preparation time: 1 hour
- Cooking time: 30 minutes
Temperature:
- Grill or oven: 375°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories per serving: 350
- Fat: 5g
- Carbohydrates: 70g
- Protein: 7g
Substitutions for ingredients:
- Instead of Japanese rice, you can use any short-grain rice.
- Instead of bamboo skewers, you can use metal skewers or chopsticks.
- Instead of sesame seeds, you can use peanut butter or tahini.
Variations:
- Instead of grilling or baking the kiritanpo, you can deep-fry them.
- Instead of sesame sauce, you can serve the kiritanpo with soy sauce or miso soup.
Tips and tricks:
- Wet your hands with water when shaping the rice around the skewers to prevent the rice from sticking to your hands.
- Brush the kiritanpo with oil before grilling or baking to prevent them from sticking to the grill or oven rack.
Storage instructions:
- Store any leftover kiritanpo and sesame sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kiritanpo, wrap them in foil and bake them in the oven at 350°F for 10-15 minutes.
- To reheat the sesame sauce, warm it up in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Serve the kiritanpo on a platter with the sesame sauce in a small bowl on the side.
- Garnish the kiritanpo with chopped scallions or cilantro.
Pairings:
- Serve the kiritanpo with a side of pickled vegetables or a salad.
Suggested side dishes:
- Miso soup
- Edamame
- Grilled vegetables
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix it well.
- If the kiritanpo are falling apart on the grill or oven, shape them tighter around the skewers.
Food safety advice:
- Make sure the kiritanpo are cooked all the way through before serving.
- Use a food thermometer to check that the internal temperature of the kiritanpo is at least 165°F.
Food history:
- Kiritanpo is a traditional dish from Akita Prefecture in Japan. It was originally made by farmers who would grill rice cakes on skewers over an open fire.
Flavor profiles:
- The kiritanpo has a crispy exterior and a soft, chewy interior. The sesame sauce is nutty and savory with a hint of sweetness.
Serving suggestions:
- Serve the kiritanpo as an appetizer or a main dish.
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Region: Japanese