Kiritanpo with a Nordic Twist

Ingredients

In this Nordic adaptation, we replace the traditional Japanese rice with a mixture of barley and rye, giving the kiritanpo a heartier and nuttier flavor. Additionally, we incorporate Nordic herbs like dill and thyme to enhance the dish's aroma and taste. The lingonberry sauce adds a tangy and sweet element, replacing the traditional soy-based dipping sauce. We alse have the original recipe for Kiritanpo, so you can check it out.

• 2 cups (400g) barley 2 cups (400g) barley
• 1 cup (200g) rye flour 1 cup (200g) rye flour
• 1 tablespoon dill, finely chopped 1 tablespoon dill, finely chopped
• 1 tablespoon thyme, finely chopped 1 tablespoon thyme, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Lingonberry sauce: Lingonberry sauce:
• 1 cup (200g) lingonberries 1 cup (200g) lingonberries
• 2 tablespoons sugar 2 tablespoons sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 8g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the barley, rye flour, dill, thyme, and salt.
2. 2.
   Gradually add water to the mixture, kneading until it forms a sticky dough.
3. 3.
   Divide the dough into small portions and shape them into cylindrical logs around wooden skewers.
4. 4.
   Grill the kiritanpo skewers over medium heat until golden brown and crispy, turning occasionally.
5. 5.
   In a saucepan, combine the lingonberries, sugar, and lemon juice. Cook over low heat until the berries soften and release their juices, stirring occasionally.
6. 6.
   Remove the kiritanpo skewers from the grill and serve with the lingonberry sauce.

Treat your ingredients with care...

• Barley — Make sure to cook the barley until it is tender but still slightly chewy. Overcooking may result in a mushy texture.
• Rye flour — Use a fine rye flour for a smoother dough consistency.
• Lingonberries — If fresh lingonberries are not available, you can use frozen ones. Adjust the sugar amount based on the sweetness of the berries.

Tips & Tricks

• To add a smoky flavor to the kiritanpo, you can grill them over charcoal instead of a gas grill.
• Experiment with different Nordic herbs like chives or lovage to personalize the flavor profile.
• Serve the kiritanpo with a side of pickled vegetables for a refreshing contrast.

Serving advice

Serve the Nordic-inspired kiritanpo as a main course accompanied by a fresh green salad. The lingonberry sauce can be drizzled over the skewers or served on the side for dipping.

Presentation advice

Arrange the grilled kiritanpo skewers on a rustic wooden platter, garnished with sprigs of fresh dill and thyme. Place a small bowl of lingonberry sauce in the center for dipping or drizzling.