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𝕊𝕒𝕞𝕞𝕪._𝕚𝕟𝕜🇹🇿
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user7454074907532
rehema thomas :
kwel kabisa kakaangu ubinadam kazi
2026-08-06 21:33:38
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2026-08-06 17:12:49
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2026-08-06 23:10:01
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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!

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