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Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot

Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot

Why not make kiritanpo with your child? It's fun to make them.

Ingredients

Chicken soup stock base
Chicken carcass
1
Green onion or scallion
Green part
Ginger
Skin, etc as much as you like
or (Store-bought chicken soup stock)
1 packet
Kiritanpo
Rice
1 1/2 cups of rice cooker cup worth of rice
Ingredients for hot pot
Chicken thigh
2 portions
Burdock root
1 large
Maitake mushrooms
1 pack
Chinese cabbage
as much as you like
Japanese parsley
1 bunch
Shirataki noodles
1 packet
Green onion or scallion
as much as you like
Salt
1 teaspoon
Sake
100 ml
Soy sauce
2 to 3 tablespoons
Mirin
1 tablespoon

Steps

1. Add a pinch of salt to the cooked rice and mash with a rolling pin or a pestle until it turns to a dough with some bits. It won't fall apart easily if you mash it well.
2. Moisten your hands. Spread the rice dough in a rectangle and form around disposable chopsticks, pressing and stretching the dough.
3. You can make about 4 sticks of kiritanpo. Wrap the chopsticks with aluminum foil as they burn when you grill them.
4. Put a chicken carcass, green part of Japanese leek and ginger in a pressure pan and add enough water to cover. Cook for 30 minutes and leave it to cool down to bring down the pressure.
5. Place a sieve over a clay pot and strain through it. I made this soup stock today, but you can use a store-bought soup stock for kiritanpo instead.
6. Shave the burdock root into thick shavings. Cut the other ingredients to your liking.
7. Grill the kiritanpo until golden brown using a oven, etc.
8. Now you are ready to make kiritanpo hot pot!!
9. Add some water to the soup stock to make up about 1000 ml soup stock base and add the seasonings. Add the burdock root first as it takes longer to cook and simmer for a little. Then add the other ingredients except Japanese parsley.
10. Add the Japanese parsley at the end. Add enough kiritanpo to eat at one sitting and it's ready to eat when it is warmed through.

Story Behind this Recipe

I learned this dish in a cooking class about 20 years ago. I have been making it at home since then and I changed it several times to suit our tastes. It's easy to make kiritanpo.