Combine all of the ★ ingredients in a bowl, and mix until even. There's no need to sift the flour.
Whisk the egg well, then add to the mixture in Step 1 with a rubber spatula.
After letting the dough sit for 30 minutes, sandwich it in plastic wrap (or can dust the surface of the dough), and roll it out to a 1-2 mm thickness. Cut into strips, as if cutting soba noodles, then cut each strip into 5-cm lengths.
Deep fry the sticks in 180 ℃ oil. They are ready when they turn brown and stop sizzling. Drain the excess oil well.
Heat the sugar, cinnamon, and water in a sauce pan, and when the sugar melts and becomes transparent, add the deep-fried sticks, remove from heat, and coat the sticks in the sugar by shaking the pan.
When the sugar starts to harden, and the surface of the sticks become powdery, pour them out onto a tray to cool. They will be a little sticky at this point. They're done.
Also see my recipe for Brown Sugar Karinto Recipe ID: 969930 Don't simmer the sugar, but coat the sticks as soon as it dissolves.
Story Behind this Recipe
I made some karinto with cinnamon.
Once the sugar dissolves, do not simmer! When coating the sticks in sugar, toss them lightly, as if fluffing them up. This is a variation of Recipe ID: 969930. Dust some flour on the working surface when rolling out the dough, if you prefer.