Kiritanpo – miso-glazed grilled rice
Coming from the Akita prefecture in Japan, these kiritanpo – or grilled rice on a stick – are the perfect street snack or addition to a hearty nabe soup.
Servings
6sticks
Servings
6sticks
Ingredients
Rice
Glaze
Instructions
Rice
  1. Wash the rice really well until the water runs clear. Put it into a large saucepan and top it with enough cold water to reach 2 centimetres above the rice. Bring it to the boil over high heat, uncovered, until the water boils down to the surface of the rice. Holes will appear on the rice with steam bubbling out.
  2. Reduce the heat to very low, cover the pot with a lid and continue cooking for 12 minutes.
  3. Turn off the heat, move the saucepan off the heated element and let it sit for 5 minutes, still covered.
  4. Put the cooked rice into a large bowl or mortar and half mash it with a pestle while it’s still hot. Don’t over-do it as it will become pasty, but don’t under-do it as they’ll fall apart during cooking.
  5. Divide the rice into 6 even portions.
  6. Dissolve the salt in the 1 cup of warm water, then dip your hands into the water, take one portion of the rice and shape it into an 18 centimetre sausage shape. Take your stick and gently pierce it into the rice, stopping a couple of centimetres before it comes out the other side.
  7. Repeat with the remaining rice and sticks, remembering to keep your hands nice and wet with the salted water.
  8. Cook the kiritanpo over or around hot coals, turning occasionally to get some colour all over the rice. Generously brush the glaze over the rice after it gets charred colour on it. Continue cooking and turning until the glaze gets toasted and looks nice and golden brown.
  9. Serve while still hot.
Glaze
  1. Combine the miso, honey, sugar and soy sauce until smooth. Set aside.