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Hotpot With Kiritanpo Rice Sticks (with Instructions To Make Kiritanpo) Recipe

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) Recipe
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Serving : 5
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Prepare the ingredients before making Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) in your home. Then, follow these steps below to serve Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) for your family or friends.

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

  • 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
  • homemade kiritanpo
  • 3 rice bowls worth Cold cooked rice
  • 2 tbsp Katakuriko
  • 1 to make the salty salted water Salt

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

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
  • Add the leek just before eating. Bring the pot to a boil, and add the dropwort and kiritanpo.
  • Step 6
  • To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".)
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 10
  • Enjoy while it's piping hot. Be sure not to overcook the kiritanpo and dropwort!
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