Homemade Kiritanpo

• 700 grams Plain cooked rice
• 1 Chicken thigh meat
• 200 grams Mizuna greens
• 100 grams Maitake mushrooms
• 100 grams Shimeji mushrooms
• 1 Aburaage
• 5 tbsp Soy sauce
• 3 tbsp Sake
• 1000 ml Japanese dashi stock
• 1 pinch Sugar
• 1 dash Salt

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.

rice, chicken thigh, mizuna, maitake mushrooms, mushrooms, aburaage, soy sauce, sake, stock, sugar, salt

Taken from cookpad.com/us/recipes/140644-homemade-kiritanpo (may not work)