Homemade Kiritanpo – a delicious recipe with rice, Chicken thigh, Mizuna, Maitake mushrooms, mushrooms, Aburaage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare 2 rice cooker cups' worth of rice (360 ml).
2
Use a rolling pin to lightly roll it out, then bring it together and divide into 5 portions.
3
Wrap over cooking chopsticks or metal skewers.
4
Each one should be about 15-16 cm long.
5
Grill or toast until lightly browned.
6
Combine the dashi stock, soy sauce, sugar, and sake and turn on the heat.
7
Season with salt.
8
Cut the pork into easy-to-eat pieces and add it to the pot.
9
Add the vegetables and aburaage and bring to a boil.
10
Remove the cooked kiritanpo from the skewers or chopsticks, then cut each one diagonally into 4 pieces.
11
Add to the boiling pot and bring back to a boil.
12
Eat while still hot.
807
kcal
Calories
4
g
Fat
168
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 700 grams Plain cooked rice, 1 Chicken thigh meat, 200 grams Mizuna greens, 100 grams Maitake mushrooms, and more.
Yes, Homemade Kiritanpo falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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