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The ingredients needed to prepare Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot:
- Take Chicken soup stock base
- Provide 1 Chicken carcass
- Use 1 green part Green onion or scallion
- Use 1 skin, etc as much (to taste) Ginger
- Provide 1 packet or (Store-bought chicken soup stock)
- Provide Kiritanpo
- Prepare 500 grams Rice
- Get Ingredients for hot pot
- Take 2 portions Chicken thigh
- Take 1 large Burdock root
- Get 1 pack Maitake mushrooms
- Take 1 as much (to taste) Chinese cabbage
- Use 1 bunch Japanese parsley
- You need 1 packet Shirataki noodles
- Get 1 as much (to taste) Green onion or scallion
- Use 1 tsp Salt
- Get 100 ml Sake
- Take 2 to 3 tablespoons Soy sauce
- You need 1 tbsp Mirin
Steps to make Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot:
- Add a pinch of salt to the cooked rice and mash with a rolling pin or a pestle until it turns to a dough with some bits. It won't fall apart easily if you mash it well.
- Moisten your hands. Spread the rice dough in a rectangle and form around disposable chopsticks, pressing and stretching the dough.
- You can make about 4 sticks of kiritanpo. Wrap the chopsticks with aluminum foil as they burn when you grill them.
- Put a chicken carcass, green part of Japanese leek and ginger in a pressure pan and add enough water to cover. Cook for 30 minutes and leave it to cool down to bring down the pressure.
- Place a sieve over a clay pot and strain through it. I made this soup stock today, but you can use a store-bought soup stock for kiritanpo instead.
- Shave the burdock root into thick shavings. Cut the other ingredients to your liking.
- Grill the kiritanpo until golden brown using a oven, etc.
- Now you are ready to make kiritanpo hot pot!!
- Add some water to the soup stock to make up about 1000 ml soup stock base and add the seasonings. Add the burdock root first as it takes longer to cook and simmer for a little. Then add the other ingredients except Japanese parsley.
- Add the Japanese parsley at the end. Add enough kiritanpo to eat at one sitting and it's ready to eat when it is warmed through.
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