Kiritanpo Nabe Recipe (Chicken Hot Pot with Pounded Rice in Akita Prefecture) | Cooking with Dog

Kiritanpo Nabe is a local hot pot dish in Akita Prefecture. The Kiritanpo soaked in the broth is really delicious!

How to Make Kiritanpo Nabe
https://cookingwithdog.com/recipe/kiritanpo-nabe/

(serves 2)
- Chicken Broth -
6 Chicken Wings
600ml Water (2.54 cups)
3 tbsp Sake
1 tsp Chicken Stock Powder
Green part of a Long Green Onion
20g Ginger Root, crushed
Soy Sauce, 10% of the broth
Mirin, 10% of the broth

200g Chicken Thigh, cut into bite-size pieces (7.1 oz)
15cm Burdock Root (5.9")
50g Maitake Mushrooms (1.8 oz)
50g Shimeji Mushrooms (1.8 oz)
50g Enoki Mushrooms (1.8 oz)
White part of a Long Green Onion, sliced diagonally

½ bundle of Seri, a type of Japanese parsley or substitute: Watercress, cut into 5cm/2" pieces
80g Shirataki Noodles, parboiled (2.8 oz)
2 pieces of Kiritanpo
3 pieces of Damako-mochi

Shichimi Chili Powder, optional

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秋田の郷土料理きりたんぽ鍋を作ります。きりたんぽに出汁がしっかり染みてとっても美味しいです。

きりたんぽ鍋の作り方
https://cookingwithdog.com/ja/recipe/kiritanpo-nabe/

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＜2人分＞
＜材料＞
＜鶏のスープ＞
鶏手羽先：6本、
水：3カップ(600ml)
酒：大さじ3
鶏がらスープの素：小さじ1
長ねぎの青い部分：１本分
生姜(つぶす)：ひとかけ
しょうゆ：鶏のだしの10％
みりん：鶏のだしの10％

鶏もも肉（一口大）：200g
ごぼう：15㎝
舞茸：50g
しめじ：50g
えのきだけ：50g
長ねぎ：１本

せりまたはクレソン（５㎝長さ）：1/2束
しらたき：80g／下ゆでしておく
きりたんぽ：2本
だまこもち：3個

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