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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) using 17 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):
  1. Get 1 enough for 2 for each person Kiritanpo rice dumplings
  2. Make ready 400 grams Chicken (breast or thigh)
  3. Prepare 200 grams Maitake mushrooms
  4. Get 1 Burdock root
  5. Make ready 2 Green onions
  6. Prepare 1 bunch Seri - Japanese dropwort greens
  7. Make ready 400 grams Shirataki noodles
  8. Make ready 1500 ml Chicken soup or water
  9. Make ready 100 ml ★Mentsuyu
  10. Take 2 tbsp ★Soy sauce
  11. Get 2 tbsp ★Sake
  12. Get 2 tbsp ★Mirin
  13. Prepare 1 tsp or more ★Salt
  14. Get homemade kiritanpo
  15. Get 3 rice bowls worth Cold cooked rice
  16. Get 2 tbsp Katakuriko
  17. Make ready 1 to make the salty salted water Salt
Steps to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):
  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!

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