Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Hotpot with Kiritanpo Rice Sticks (w/ Instructions to Make Kiritanpo) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have hotpot with kiritanpo rice sticks (w/ instructions to make kiritanpo) using 17 ingredients and 10 steps. Here is how you cook that.

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

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