by

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo)

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo)

Kiritanpo rice dumplings are a regional speciality of Akita prefecture. If you can't get obtain kiritampo, it's okay! You can make it easily!

Ingredients: 5 servings

Kiritanpo rice dumplings
enough for 2 for each person
Chicken (breast or thigh)
400 g
Maitake mushrooms
200 g
Burdock root
1
Green onions
2
Seri - Japanese dropwort greens
1 bunch
Shirataki noodles
400 g
Chicken soup or water
1500 ml
★Mentsuyu
1/2 cup (100 ml)
★Soy sauce
2 tablespoons
★Sake
2 tablespoons
★Mirin
2 tablespoons
★Salt
1 teaspoon or more
For the homemade kiritanpo:
(increase the amounts if it's not enough...)
Cold cooked rice
3 rice bowls worth (about 450 g)
Katakuriko
2 tablespoons
Salt
to make the salty salted water

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the leek just before eating. Bring the pot to a boil, and add the dropwort and kiritanpo.
6. To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".)
7. 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.
8. 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.
9. 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.
10. Enjoy while it's piping hot. Be sure not to overcook the kiritanpo and dropwort!

Story Behind this Recipe

Kiritanpo nabe is a regional speciality of Akita prefecture!
Until I got married, I didn't know what kiritanpo was.
When I put carrots in the hot pot, I was scolded by my husband. Hey, anything can go in a hotpot!
I still can't make it quite like my mother-in-law...