Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, our family recipe for kiritanpo hot pot. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Our Family Recipe for Kiritanpo Hot Pot is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Our Family Recipe for Kiritanpo Hot Pot is something that I’ve loved my entire life.

Diagonally cut the kiritanpo into bite sized pieces. Put the dashi stock, chicken skins, chicken thighs, burdock root and carrot into a pot and heat. Simmer to extract the flavor from the chicken skins. Julienne and soak the burdock in vinegar water to remove the debris.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook our family recipe for kiritanpo hot pot using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Our Family Recipe for Kiritanpo Hot Pot:

1. Make ready 1500 ml Dashi stock
2. Take 75 ml each Sake and mirin
3. Get 50 ml Soy sauce
4. Make ready 1 tsp Salt
5. Prepare 2 Chicken thigh meat
6. Take 1 stalk Burdock root
7. Take 1 Carrot
8. Get 1 pack Maitake mushrooms
9. Make ready 1 bag Shirataki noodles
10. Take 1 stalk Scallions
11. Prepare 1 bunch Seri (Chinese celery or Japanese parsley)
12. Prepare 10 stick Kiritanpo dumplings

Thoroughly wash the burdock root and scrape off the skin with. Add the leek just before eating. Bring the pot to a boil, and add the dropwort and kiritanpo. To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".) The most basic recipe simply uses fresh rice with water and a little bit of salt.

Steps to make Our Family Recipe for Kiritanpo Hot Pot:

1. Remove the skin from the chicken thighs and cut into bite-sized pieces. The skin will be used to flavor the soup, so don't throw it out.
2. Coarsely shave the burdock root as if you were sharpening a pencil. Soak in a bowl of vinegar water. Shave the carrot the same way.
3. Shred the maitake mushrooms into bite sized pieces with your hands. Drain the shirataki noodles, and cut into bite-sized lengths.
4. Diagonally slice the scallions. Cut the seri into bite-sized pieces.
5. Diagonally cut the kiritanpo into bite sized pieces. I usually cut it into 4 pieces.
6. Put the dashi stock, chicken skins, chicken thighs, burdock root and carrot into a pot and heat. Simmer to extract the flavor from the chicken skins. Remove them and add the shirataki noodles and maitake mushrooms.
7. When all the ingredients are cooked through, add the flavoring ingredients and bring to a boil. Taste and adjust the flavor.
8. Add the kiritanpo, green onion and seri and bring to a boil again. Done! The kiritanpo will become soft in 2 to 3 minutes.
9. They say that you should just simmer the green onion and seri until they are crisp-tender, but I like to cook them until they're really soft.

Bring the pot to a boil, and add the dropwort and kiritanpo. To make kiritanpo (If you make them in bite-sized round shapes they are called "damakomochi".) The most basic recipe simply uses fresh rice with water and a little bit of salt. But over the years many different varieties have evolved. Kiritanpo in Japanese food culture is eaten both as a snack and as an addition to a nabe hot pot. Now, let's make the Kiritanpo Nabe.

So that’s going to wrap this up for this special food our family recipe for kiritanpo hot pot recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!