Our Family Recipe for Kiritanpo Hot Pot

• 1500 ml Dashi stock
• 75 ml each Sake and mirin
• 50 ml Soy sauce
• 1 tsp Salt
• 2 Chicken thigh meat
• 1 stalk Burdock root
• 1 Carrot
• 1 pack Maitake mushrooms
• 1 bag Shirataki noodles
• 1 stalk Scallions
• 1 bunch Seri (Chinese celery or Japanese parsley)
• 10 stick Kiritanpo dumplings

1. Remove the skin from the chicken thighs and cut into bite-sized pieces.
2. The skin will be used to flavor the soup, so don't throw it out.
3. Coarsely shave the burdock root as if you were sharpening a pencil.
4. Soak in a bowl of vinegar water.
5. Shave the carrot the same way.
6. Shred the maitake mushrooms into bite sized pieces with your hands.
7. Drain the shirataki noodles, and cut into bite-sized lengths.
8. Diagonally slice the scallions.
9. Cut the seri into bite-sized pieces.
10. Diagonally cut the kiritanpo into bite sized pieces.
11. I usually cut it into 4 pieces.
12. Put the dashi stock, chicken skins, chicken thighs, burdock root and carrot into a pot and heat.
13. Simmer to extract the flavor from the chicken skins.
14. Remove them and add the shirataki noodles and maitake mushrooms.
15. When all the ingredients are cooked through, add the flavoring ingredients and bring to a boil.
16. Taste and adjust the flavor.
17. Add the kiritanpo, green onion and seri and bring to a boil again.
18. Done!
19. The kiritanpo will become soft in 2 to 3 minutes.
20. They say that you should just simmer the green onion and seri until they are crisp-tender, but I like to cook them until they're really soft.

stock, mirin, soy sauce, salt, chicken thigh meat, root, carrot, pack maitake mushrooms, noodles, scallions, dumplings

Taken from cookpad.com/us/recipes/168618-our-family-recipe-for-kiritanpo-hot-pot (may not work)