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

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Hopefully the above article is helpful for us. Now the time we're ready for, it is time to cook dinner hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) recipes. To cook hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) you need 17 ingredients and 10 steps. Follow the cooking instructions below.

The ingredients needed to cook Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo):

1. Use of enough for 2 for each person Kiritanpo rice dumplings.
2. Provide of Chicken (breast or thigh).
3. Provide of Maitake mushrooms.
4. Get of Burdock root.
5. Prepare of Green onions.
6. You need of Seri - Japanese dropwort greens.
7. Take of Shirataki noodles.
8. Provide of Chicken soup or water.
9. Prepare of ★Mentsuyu.
10. Provide of ★Soy sauce.
11. Provide of ★Sake.
12. Take of ★Mirin.
13. Get of or more ★Salt.
14. Provide of homemade kiritanpo.
15. Use of rice bowls worth Cold cooked rice.
16. You need of Katakuriko.
17. Prepare of to make the salty salted water Salt.

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

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!.

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