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1
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.
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2
It won't fall apart easily if you mash it well.
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3
Moisten your hands.
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4
Spread the rice dough in a rectangle and form around disposable chopsticks, pressing and stretching the dough.
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5
You can make about 4 sticks of kiritanpo.
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6
Wrap the chopsticks with aluminum foil as they burn when you grill them.
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7
Put a chicken carcass, green part of Japanese leek and ginger in a pressure pan and add enough water to cover.
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8
Cook for 30 minutes and leave it to cool down to bring down the pressure.
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9
Place a sieve over a clay pot and strain through it.
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10
I made this soup stock today, but you can use a store-bought soup stock for kiritanpo instead.
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11
Shave the burdock root into thick shavings.
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12
Cut the other ingredients to your liking.
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13
Grill the kiritanpo until golden brown using a oven, etc.
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14
Now you are ready to make kiritanpo hot pot!
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15
!
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16
Add some water to the soup stock to make up about 1000 ml soup stock base and add the seasonings.
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17
Add the burdock root first as it takes longer to cook and simmer for a little.
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18
Then add the other ingredients except Japanese parsley.
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19
Add the Japanese parsley at the end.
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20
Add enough kiritanpo to eat at one sitting and it's ready to eat when it is warmed through.
