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We hope you got insight 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 make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):
- You need 1 enough for 2 for each person Kiritanpo rice dumplings
- Prepare 400 grams Chicken (breast or thigh)
- You need 200 grams Maitake mushrooms
- Provide 1 Burdock root
- You need 2 Green onions
- Prepare 1 bunch Seri - Japanese dropwort greens
- Get 400 grams Shirataki noodles
- You need 1500 ml Chicken soup or water
- Provide 100 ml ★Mentsuyu
- Get 2 tbsp ★Soy sauce
- Use 2 tbsp ★Sake
- Prepare 2 tbsp ★Mirin
- Prepare 1 tsp or more ★Salt
- Use homemade kiritanpo
- Prepare 3 rice bowls worth Cold cooked rice
- Provide 2 tbsp Katakuriko
- Provide 1 to make the salty salted water Salt
Steps to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):
- 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.
- 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.
- 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.
- 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.
- Add the leek just before eating. Bring the pot to a boil, and add the dropwort and kiritanpo.
- To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".)
- 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.
- 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.
- 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.
- Enjoy while it's piping hot. Be sure not to overcook the kiritanpo and dropwort!
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