3 Easy Ways to Make Karinto: Air Fryer, Instant Pot, and Induction Cooker

Name: Karinto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 g of flour; 3 tbsp of brown sugar; 1/4 tsp of baking powder; 3 tbsp of soy sauce; 2 tbsp of water; vegetable oil for frying

How to Make Crispy, Crunchy Karinto in an Air Fryer with Less Oil

Skip deep frying and use your air fryer to create crispy, crunchy Karinto with less oil. Preheat to 350°F and cook in batches for 6-8 minutes, flipping halfway through to ensure even crisping.

Speed Up Karinto Dough Proofing with the Instant Pot’s Yogurt Setting

Use the Instant Pot’s yogurt setting to speed up the dough proofing process. Set it for 30 minutes to let the dough rise quickly, reducing wait time for your Karinto.

How to Fry Karinto to Perfection Using an Induction Cooker’s Precise Oil Temperature Control

Use your induction cooker to maintain an even oil temperature while frying. Set it to 350°F for frying Karinto, ensuring the dough pieces turn golden brown without burning, for perfectly crisp results.

Tips and Suggestions on Karinto

Correct Temperature for Frying

When making Karinto, it's essential to fry the dough at the right temperature. Heat your oil to around 340°F (170°C). If the oil is too hot, the outside will burn while the inside remains raw. If it's too cool, the Karinto will absorb too much oil and become greasy.

Quality of Ingredients

To achieve the best texture and flavor, use high-quality ingredients like fresh flour and fine sugar. The sweetness comes from the sugar syrup, but using good-quality brown sugar can give a more complex flavor that complements the dough.

Shaping the Dough

When shaping the dough into sticks or pieces, make sure to cut them evenly. This ensures they cook uniformly and get a consistent crunch. You can use a knife or simply break them by hand for a more rustic look.

Syrup Coating

After frying, the Karinto pieces are coated with syrup, which adds sweetness and shine. Make sure the syrup isn't too hot when applying it, as it can melt the fried coating. Let it cool slightly before dipping or brushing it on the Karinto for an even, crisp coating.

Storing Karinto

Once made, Karinto can be stored in an airtight container for up to a week. To maintain its crispiness, place a desiccant packet or a piece of paper towel inside the container to absorb any excess moisture.

Creative Variations

Feel free to experiment with the flavor of your Karinto by adding spices like cinnamon or matcha powder to the dough. You can also try different syrups, such as maple syrup, or add a dusting of powdered sugar for extra sweetness after frying.

Classic Karinto Recipe

                        Ingredients
                        200 g of flour
3 tbsp of brown sugar
1/4 tsp of baking powder
3 tbsp of soy sauce
2 tbsp of water
vegetable oil for frying

                    

                        Instructions
                        In a large bowl, mix flour, brown sugar, and baking powder.
Add soy sauce and water to the mixture. Knead the mixture into dough.
Let it sit for 15 minutes.
Roll out the dough to about 1 cm thick and cut into bite-sized pieces using a knife or
                                cookie cutter.
Heat vegetable oil in a pan or wok to 170-180°C.
Fry the karinto until both sides are brown and crispy, about 3-4 minutes per side.
Drain the karinto on a paper towel to remove excess oil.
Let it cool and serve.

                    

Cooking Time

Preparation Time 20 min

Cook Time 20 min

Total time 40 min

                        Nutrition Facts
                        Calories: 150
Fat: 3 g
Saturated Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Sugar: 6 g
Protein: 3 g

                    

Traditional Karinto