Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, easy kiritanpo (traditional rice dumplings from akita prefecture) kiritanpo hot pot. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
"Kiritanpo" is a traditional dish of Akita made from freshly harvested rice. Did you actually know that it's not difficult to make kiritanpo on your own? "Kiritanpo" is a popular traditional food of Akita prefecture in the Tohokou region. It was originally made as a portable meal for woodcutters and.
Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Prepare Chicken soup stock base
- Take 1 Chicken carcass
- Prepare 1 green part Green onion or scallion
- Prepare 1 skin, etc as much (to taste) Ginger
- Take 1 packet or (Store-bought chicken soup stock)
- Make ready Kiritanpo
- Make ready 500 grams Rice
- Make ready Ingredients for hot pot
- Take 2 portions Chicken thigh
- Make ready 1 large Burdock root
- Take 1 pack Maitake mushrooms
- Prepare 1 as much (to taste) Chinese cabbage
- Prepare 1 bunch Japanese parsley
- Get 1 packet Shirataki noodles
- Take 1 as much (to taste) Green onion or scallion
- Make ready 1 tsp Salt
- Prepare 100 ml Sake
- Get 2 to 3 tablespoons Soy sauce
- Prepare 1 tbsp Mirin
The dish is traditionally consumed from autumn to spring, especially in November, when newly harvested. Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot. I have been making it at home since then and I changed it several times to suit our tastes. Kiritanpo, pounded rice formed into a cylindrical shape, is used in Kiritanpo Nabe, a local hot pot in Akita Prefecture.
Instructions to make Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot:
- 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.
- Moisten your hands. Spread the rice dough in a rectangle and form around disposable chopsticks, pressing and stretching the dough.
- You can make about 4 sticks of kiritanpo. Wrap the chopsticks with aluminum foil as they burn when you grill them.
- 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.
- 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.
- Shave the burdock root into thick shavings. Cut the other ingredients to your liking.
- Grill the kiritanpo until golden brown using a oven, etc.
- Now you are ready to make kiritanpo hot pot!!
- 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.
- 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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