Kiritanpo (commerically-available rice dumpling or Recipe ID: 974556)
Chinese or napa cabbage
200 - 400 g
Japanese dashi powder
Julienne and soak the burdock in vinegar water to remove the debris. Place in a hot pot with fresh water and turn on the heat.
When the water reaches a boil, add the chicken thigh and simmer for 10 minutes.
Add the center pieces from the cabbage (cut into large pieces) and the maitake mushroom. Simmer for 10 minutes.
Add the leafy parts of the cabbage and string konnyaku. Flavor with dashi soup, soy sauce, sake, and salt and continue to simmer for 10 minutes.
Prior to serving, add the spring onions and Kiritanpo and stop the heat. Cover, and allow to steam until ready to eat.
Taste the soup and adjust the amount of broth seasonings since the strength depends on other ingredients and the amount of water.
The kiritanpo is on the firm side side, for people who want it softer, add it in 5 minutes earlier.
Story Behind this Recipe
As soon as it turns cold, kiritanpo hot pot is an essential hot pot in this northern Japan family's menu. I wanted to write this recipe down since it's a taste I've enjoyed since childhood.
Please separate the tougher center part of the napa cabbage from the leafy part. Add the chicken with the skin on, this makes the broth delicious. Our house always uses 2 packs of string konnyaku, but you can use just 1 pack if you prefer.