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"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 It was originally made as a portable meal for woodcutters and.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 cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at many formal situations actually. I am certain you will see lots of people who just like the Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot dishes you make.
Alright, don’t linger, let’s course of action this easy kiritanpo (traditional rice dumplings from akita prefecture) kiritanpo hot pot menu with 19 elements which are definitely easy to have, and we have to process them at the very least through 10 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients for Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot:
- You need of Chicken soup stock base
- Make ready 1 - Chicken carcass
- Need 1 - green part Green onion or scallion
- Provide 1 skin, etc as much (to taste) Ginger
- Give 1 - packet or (Store-bought chicken soup stock)
- Make ready for Kiritanpo
- Get 500 grams Rice
- Make ready Ingredients for hot pot
- Need 2 - portions Chicken thigh
- Require 1 large of Burdock root
- Make ready 1 for pack Maitake mushrooms
- You need 1 - as much (to taste) Chinese cabbage
- Get 1 bunch for Japanese parsley
- Need 1 for packet Shirataki noodles
- Make ready 1 - as much (to taste) Green onion or scallion
- Need 1 tsp - Salt
- Provide 100 ml - Sake
- Need 2 to 3 tablespoons Soy sauce
- Provide 1 tbsp for Mirin
Kiritanpo, pounded rice formed into a cylindrical shape, is used in Kiritanpo Nabe, a local hot pot in Akita Prefecture. The skewered rice looks similar so that is where the name comes from. Authentic Kiritanpo are toasted around a traditional open hearth called Irori but we are pan-frying them instead. Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot.
Easy Kiritanpo (Traditional Rice Dumplings from Akita Prefecture) Kiritanpo Hot Pot steps:
- 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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