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@joryy.osama:

Joryy Osama
Joryy Osama
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Saturday 25 April 2026 22:06:44 GMT
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zein.el3omda
ZEinab ⭐️. :
طب اعزمونييي 😂
2026-04-26 00:01:02
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user3799122487022
احمد الشيخ :
🥰🥰🥰
2026-04-25 22:35:52
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Kiritanpo Nabe from Akita | 47 Servings of Japan For about 4ppl Ingredients Stock • 1200ml chicken stock (made with 1200g chicken carcass, 1200g water, ginger, and scallions) Kiritanpo • 2 cups short grain rice Meats and veggies • 1 bunch water dropwort (sub with celery leaves/chrysanthemum leaves if hard to find) • 400g chicken meat • 300g mushroom of your choice • + any of your favourite veggies Seasonings • 100g soy sauce (to taste) • 2 tbsp mirin • 2 tbsp sake Steps Prepare the stock 1. Chicken stock: Add the chicken carcass, water, ginger, and scallions to a pot. Simmer on low for about 2 hours, skimming off any scum. Make the Kiritanpo 1. Cook the short-grain rice according to package instructions. Prepare a bowl of lightly salted warm water on the side. 2. Once the rice is cooked, dip rolling pin into the salted water and mash the rice into a rough paste. 3. Wet your hands with the same water to prevent sticking, then shape portions of the rice around a chopstick or thick skewer to form kiritanpo. 4. Lightly oil a non-stick pan and fry the skewer until the kiritanpo turns golden brown 5. Remove the chopstick/skewer, set diagonally and set aside. To serve 1. In a hotpot, combine the chicken stock and the seasonings, bring to a gentle boil. 2. Cut the meat and vegetables into your preferred sizes. 3. Add everything to the hotpot and cook at the table—enjoy it hotpot style!
Kiritanpo Nabe from Akita | 47 Servings of Japan For about 4ppl Ingredients Stock • 1200ml chicken stock (made with 1200g chicken carcass, 1200g water, ginger, and scallions) Kiritanpo • 2 cups short grain rice Meats and veggies • 1 bunch water dropwort (sub with celery leaves/chrysanthemum leaves if hard to find) • 400g chicken meat • 300g mushroom of your choice • + any of your favourite veggies Seasonings • 100g soy sauce (to taste) • 2 tbsp mirin • 2 tbsp sake Steps Prepare the stock 1. Chicken stock: Add the chicken carcass, water, ginger, and scallions to a pot. Simmer on low for about 2 hours, skimming off any scum. Make the Kiritanpo 1. Cook the short-grain rice according to package instructions. Prepare a bowl of lightly salted warm water on the side. 2. Once the rice is cooked, dip rolling pin into the salted water and mash the rice into a rough paste. 3. Wet your hands with the same water to prevent sticking, then shape portions of the rice around a chopstick or thick skewer to form kiritanpo. 4. Lightly oil a non-stick pan and fry the skewer until the kiritanpo turns golden brown 5. Remove the chopstick/skewer, set diagonally and set aside. To serve 1. In a hotpot, combine the chicken stock and the seasonings, bring to a gentle boil. 2. Cut the meat and vegetables into your preferred sizes. 3. Add everything to the hotpot and cook at the table—enjoy it hotpot style!
اللهم ارحمنا بالقرآن واجعله لنا إمامًا ونورًا وهدىً ورحمةً اللهم ذڪرنا منه ما نسينا وعلمنا منه ما جهلنا وارزقنا تلاوته آناء الليل وأطراف النهار واجعله لنا حُجةً يارب العالمين#اللهم_صل_وسلم_على_نبينا_محمد
اللهم ارحمنا بالقرآن واجعله لنا إمامًا ونورًا وهدىً ورحمةً اللهم ذڪرنا منه ما نسينا وعلمنا منه ما جهلنا وارزقنا تلاوته آناء الليل وأطراف النهار واجعله لنا حُجةً يارب العالمين#اللهم_صل_وسلم_على_نبينا_محمد

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