Our Family's Recipe Kiritanpo Hot Pot

Our Family's Recipe Kiritanpo Hot Pot

This is a recipe passed down from my mother for hot a pot that's a winter staple at our house. It's a delicious taste of home.

Ingredients: 2-4 servings

Kiritanpo (commerically-available rice dumpling or Recipe ID: 974556)
Chicken thigh
1 thigh
Burdock root
Spring Onions
Maitake mushrooms
1 pack
Chinese or napa cabbage
String Konnyaku
200 - 400 g
Japanese dashi powder
1 tablespoon
Soy sauce
2 tablespoons
2 tablespoons
to taste


1. 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.
2. When the water reaches a boil, add the chicken thigh and simmer for 10 minutes.
3. Add the center pieces from the cabbage (cut into large pieces) and the maitake mushroom. Simmer for 10 minutes.
4. 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.
5. Prior to serving, add the spring onions and Kiritanpo and stop the heat. Cover, and allow to steam until ready to eat.
6. Taste the soup and adjust the amount of broth seasonings since the strength depends on other ingredients and the amount of water.
7. 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.