Steps to Prepare Any-night-of-the-week Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, easy kiritanpo (traditional rice dumplings from akita prefecture) kiritanpo hot pot. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot is something that I’ve loved my whole life. They’re nice and they look wonderful.

Kiritanpo Nabe is a local hot pot dish in Akita Prefecture. The Kiritanpo soaked in the broth is really delicious! Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot. Kiritanpo (commerically-available rice dumpling or•thigh Chicken thigh•Burdock root•Spring Onions•pack Maitake mushrooms•Chinese or napa cabbage•String Konnyaku•Japanese dashi powder.

To get started with this particular recipe, we have to prepare a few components. You can cook easy kiritanpo (traditional rice dumplings from akita prefecture) kiritanpo hot pot using 19 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot:

1. Get Chicken soup stock base
2. Make ready 1 Chicken carcass
3. Make ready 1 green part Green onion or scallion
4. Make ready 1 skin, etc as much (to taste) Ginger
5. Take 1 packet or (Store-bought chicken soup stock)
6. Take Kiritanpo
7. Make ready 500 grams Rice
8. Take Ingredients for hot pot
9. Get 2 portions Chicken thigh
10. Prepare 1 large Burdock root
11. Take 1 pack Maitake mushrooms
12. Take 1 as much (to taste) Chinese cabbage
13. Make ready 1 bunch Japanese parsley
14. Take 1 packet Shirataki noodles
15. Prepare 1 as much (to taste) Green onion or scallion
16. Make ready 1 tsp Salt
17. Take 100 ml Sake
18. Make ready 2 to 3 tablespoons Soy sauce
19. Take 1 tbsp Mirin

People in Akita usually eat kiritanpo from September to late March, during the harvest season. How to Make Yaki Gyoza (Fried Dumpling Recipe) 焼き餃子 作り方レシピ. Kiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth.

Steps to make Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot:

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.

Kiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. Kiritanpo, mashed, steamed rice in the shape of a cylinder, is a specialty that is welded strongly on the identity of Akita Prefecture. In the past, kiritanpo was an easy-to-carry preserved food used primarily by hunters. Today, however, the delicacy is cut into bitesized pieces and served in a hot pot with.

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