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Composition for Our Family Recipe for Kiritanpo Hot Pot:
- Make ready 1500 ml of Dashi stock
- Provide 75 ml - each Sake and mirin
- Need 50 ml of Soy sauce
- You need 1 tsp for Salt
- Require 2 of Chicken thigh meat
- Need 1 stalk for Burdock root
- Make ready 1 of Carrot
- Make ready 1 - pack Maitake mushrooms
- You need 1 bag of Shirataki noodles
- Require 1 stalk - Scallions
- Give 1 bunch of Seri (Chinese celery or Japanese parsley)
- Require 10 stick Kiritanpo dumplings
Our Family Recipe for Kiritanpo Hot Pot making:
- 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.
- 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.
- Shred the maitake mushrooms into bite sized pieces with your hands. Drain the shirataki noodles, and cut into bite-sized lengths.
- Diagonally slice the scallions. Cut the seri into bite-sized pieces.
- Diagonally cut the kiritanpo into bite sized pieces. I usually cut it into 4 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. Remove them and add the shirataki noodles and maitake mushrooms.
- When all the ingredients are cooked through, add the flavoring ingredients and bring to a boil. Taste and adjust the flavor.
- Add the kiritanpo, green onion and seri and bring to a boil again. Done! The kiritanpo will become soft in 2 to 3 minutes.
- 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.
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