Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo). Kiritanpo, pounded rice formed into a cylindrical shape, is used in Kiritanpo Nabe, a local hot pot in Akita Prefecture. Kiritanpo Nabe is a local hot pot dish in Akita Prefecture. The Kiritanpo soaked in the broth is really delicious!

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) When I put carrots in the hot pot, I was scolded by my husband. Hey, anything can go in a hotpot! Kiritanpo, pounded rice formed into a cylindrical shape, is used in Kiritanpo Nabe, a local hot pot in Akita Prefecture.

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo). It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Kiritanpo, pounded rice formed into a cylindrical shape, is used in Kiritanpo Nabe, a local hot pot in Akita Prefecture. Kiritanpo Nabe is a local hot pot dish in Akita Prefecture. The Kiritanpo soaked in the broth is really delicious!

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

The ingredients needed to make Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):

{Get 1 of enough for 2 for each person Kiritanpo rice dumplings.
{Make ready 400 grams of Chicken (breast or thigh).
{Make ready 200 grams of Maitake mushrooms.
{Get 1 of Burdock root.
{Make ready 2 of Green onions.
{Prepare 1 bunch of Seri - Japanese dropwort greens.
{Make ready 400 grams of Shirataki noodles.
{Make ready 1500 ml of Chicken soup or water.
{Make ready 100 ml of ★Mentsuyu.
{Get 2 tbsp of ★Soy sauce.
{Get 2 tbsp of ★Sake.
{Prepare 2 tbsp of ★Mirin.

{Take 1 tsp of or more ★Salt.
{Prepare of homemade kiritanpo.
{Make ready 3 of rice bowls worth Cold cooked rice.
{Prepare 2 tbsp of Katakuriko.
{Prepare 1 of to make the salty salted water Salt.

First, wet the tip of a surikogi pestle with slightly salted water and pound the freshly made steamed rice in a bowl. Be sure to crush the rice grains until they are almost completely mashed. Kiritanpo Recipe: Let's make kiritapo before making kiritanpo nabe! After rice is ready, half mash the rice.

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!.

Kiritanpo is a moulded and grilled rice stick that is a specialty of Akita prefecture. Originally devised as a way to easily transport rice to eat while hunting in Akita's mountainous regions, it is also used in stews. This version of miso-glazed kiritanpo (known as "misotsuketanpo") is coated in a sweet and. Kiritanpo (mashed rice stick) is made by pounding hard-cooked rice as it is kneaded in a mortar. Ishigaki-san has a skilled technique and wraps tanpo (mashed rice stick) beautifully with a calm look on her face.

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