Hello, I’m Elise. Today, I’m gonna show you how to make hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) Recipe
Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook 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):
- Get 1 enough for 2 for each person Kiritanpo rice dumplings
- Take 400 grams Chicken (breast or thigh)
- Make ready 200 grams Maitake mushrooms
- Take 1 Burdock root
- Get 2 Green onions
- Make ready 1 bunch Seri - Japanese dropwort greens
- Take 400 grams Shirataki noodles
- Take 1500 ml Chicken soup or water
- Get 100 ml ★Mentsuyu
- Get 2 tbsp ★Soy sauce
- Prepare 2 tbsp ★
- Make ready 2 tbsp ★Mirin
- Take 1 tsp or more ★Salt
- Take homemade kiritanpo
- Get 3 rice bowls worth Cold cooked rice
- Prepare 2 tbsp Katakuriko
- Take 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 sausage. Be sure not to overcook the kiritanpo and dropwort!
So that is going to wrap it up with this special dish hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
