Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, easy kiritanpo (traditional rice dumplings from akita prefecture) kiritanpo hot pot. It is one of my favorites. This time, I’m gonna 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 foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot is something that I have loved my entire life. They are nice and they look wonderful.
"Kiritanpo" is a popular traditional food of Akita prefecture in the Tohokou region. It was originally made as a portable meal for woodcutters and hunters. People in Akita usually eat kiritanpo from September to late March, during the harvest season.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare Chicken soup stock base
- Prepare 1 Chicken carcass
- Make ready 1 green part Green onion or scallion
- Prepare 1 skin, etc as much (to taste) Ginger
- Prepare 1 packet or (Store-bought chicken soup stock)
- Prepare Kiritanpo
- Get 500 grams Rice
- Get Ingredients for hot pot
- Make ready 2 portions Chicken thigh
- Get 1 large Burdock root
- Get 1 pack Maitake mushrooms
- Get 1 as much (to taste) Chinese cabbage
- Make ready 1 bunch Japanese parsley
- Take 1 packet Shirataki noodles
- Take 1 as much (to taste) Green onion or scallion
- Prepare 1 tsp Salt
- Get 100 ml Sake
- Make ready 2 to 3 tablespoons Soy sauce
- Make ready 1 tbsp Mirin
Kiritanpo is a traditional Japanese dish with origins in the Akita prefecture. It is made from cooked, half-smashed rice that is placed on a skewer, shaped into cylinders, then toasted over an open fire. 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.
Steps 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 nabe is a regional speciality of Akita prefecture! Kiritanpo Hot Pot Cuisine is served on a small plate. You can enjoy the taste of the authentic. Title: Kiritanpo (Mashed Rice Stick) Hot Pot Cuisine from Akita Location: Odate City, Akita Prefecture, Japan 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.
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