Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo)

Name: Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo)
Yield: 5 servings
Cuisine: American
Ingredients: 1 enough for 2 for each person Kiritanpo rice dumplings; 400 grams Chicken (breast or thigh); 200 grams Maitake mushrooms; 1 Burdock root; 2 Green onions; 1 bunch Seri - Japanese dropwort greens; 400 grams Shirataki noodles; 1500 ml Chicken soup or water; 100 ml ★Mentsuyu; 2 tbsp ★Soy sauce; 2 tbsp ★Sake; 2 tbsp ★Mirin; 1 tsp or more ★Salt; 3 rice bowls worth Cold cooked rice; 2 tbsp Katakuriko; 1 to make the salty salted water Salt

cookpad.japan @cookpad_jp

Kiritanpo nabe is a regional speciality of Akita prefecture!
Until I got married, I didn't know what kiritanpo was.
When I put carrots in the hot pot, I was scolded by my husband. Hey, anything can go in a hotpot!
I still can't make it quite like my mother-in-law...

Make the kiritanpo with newly harvest rice.
If you use ready-made kiritanpo soup made from Hinai-dori free range chicken, and pre-shaved burdock root, you can make this very quickly. Store-bought kiritanpo are 65 g each, or about 1 heaping rice bowl full of rice worth I think...
Every family in Akita has their own secret twist for making kiritanpo nabe apparently. For 5 servings. Recipe by Noeru723

cookpad.japan @cookpad_jp

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Ingredients

5 servings

1enough for 2 for each person Kiritanpo rice dumplings
400 gramsChicken (breast or thigh)
200 gramsMaitake mushrooms
1Burdock root
2Green onions
1 bunchSeri - Japanese dropwort greens
400 gramsShirataki noodles
1500 mlChicken soup or water
100 ml★Mentsuyu
2 tbsp★Soy sauce
2 tbsp★Sake
2 tbsp★Mirin
1 tspor more ★Salt
homemade kiritanpo
3rice bowls worth Cold cooked rice
2 tbspKatakuriko
1to make the salty salted water Salt

Saved

Steps

1

Boil the shirataki noodles briefly to get rid of their odor. Shave the burdock root into fine pieces, and put in a bowl of water to get rid of any bitterness. Cut the chicken into bite sized pieces.
2

Heat the chicken carcass soup (or water) and put in the burdock root and chicken. When it comes to a boil skim off the scum.
3

Add the ★ flavoring ingredients, and taste. More ingredients will go in so it should be on the rich salty side. Add the maitake mushrooms and shirataki noodles.
4

Slice the leek into 2 cm long diagonal pieces. Cut the dropwort into 4 cm long pieces. (Wash the roots and use them too.) Cut the kitiranpo into about 3 pieces each.
5

Add the leek just before eating. Bring the pot to a boil, and add the dropwort and kiritanpo.
6

To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".)
7

My son made these rather misshapen "damakomochi". The katakuriko and salty water are musts! If you don't use both, the hotpot will turn into rice porridge.
8

Dip the formed rice in salty water, and cook on a grill. If you skewer the kiritanpo with cedar sticks (or disposable chopsticks if you don't have cedar sticks) they'll be more authentic.
9

My son made these rather misshapen "damakomochi". The katakuriko and salty water are musts! If you don't use both, the hotpot will turn into rice porridge.
10

Enjoy while it's piping hot. Be sure not to overcook the kiritanpo and dropwort!