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

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You can find lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) recipe. To make hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) you only need 17 ingredients and 10 steps. Here is how you cook that.

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