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

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We hope you got benefit from reading it, now let’s go back to hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) recipe. You can cook hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) using 17 ingredients and 10 steps. Here is how you achieve that.

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