How to make Chimaki (Japanese dumplings)

Every May comes, I remember my grandma who was filling bamboo leaves with sticky rice to make Chimaki.
In my hometown of Fukushima, we have a custom to eat Chimaki on Children’s Day, May 5th.
My grandma’s homemade Chimaki with the scent of bamboo leaves are one of my unforgettable tastes.

INGREDIENTS: makes 15

  • 420g (15oz) glutinous rice (sweet rice)
  • 30 sasa (bamboo) leaves
  • 15 igusa (rushes) of 80cm (31inches) each

Kinako sugar

  • 40g (1.4oz) kinako (soybean flour)
  • 30g (1oz) sugar
  • a pinch of salt

INSTRUCTIONS

STEP
Preparation
  • Wash the sasa (bamboo) leaves and wipe off the water.
  • Boil the Igusa until it becomes soft.
  • Wash the rice and put it in a strainer.
STEP
Make Chimaki
  • Roll a bamboo leaf into a cone shape, and stuff the glutinous rice in it.
  • Cover with another bamboo leaf, fold it toward you, and tie it with a Igusa.
  • Bundle the Chimaki in 5 pieces.
  • Soak it in water overnight.
STEP
Boil Chimaki
  • Put the Chimaki and plenty of water in a pot, bring to a boil, and cook on medium heat for about 1 hour.
  • Drain the Chimaki in a strainer, and hang it in a cool place to remove the heat.
STEP
Make kinako sugar
  • Mix soybean flour, sugar and salt, and sprinkle it on the Chimaki.
NOTES
  • In the case of using fresh bamboo leaves, boil them before use.
  • When stuffing the rice, make the surface of the bamboo leaves (smooth side) inside.
  • If you cannot find the Igusa, cooking twine can be used instead.
  • If the amount of water decreases while cooking Chimaki, add hot water.
PRESERVATION
  • Chimaki can be refrigerated for 3 days or frozen for 1 month.
  • When defrosting, heat in a microwave oven before serving.
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