Our Family's Recipe Kiritanpo Hot Pot

• 3 Kiritanpo (commerically-available rice dumpling or
• 1 thigh Chicken thigh
• 1 Burdock root
• 1 Spring Onions
• 1 pack Maitake mushrooms
• 1/4 Chinese or napa cabbage
• 400 grams String Konnyaku
• 1 tbsp Japanese dashi powder
• 2 tbsp Soy sauce
• 2 tbsp Sake
• 1 Salt

1. Julienne and soak the burdock in vinegar water to remove the debris.
2. Place in a hot pot with fresh water and turn on the heat.
3. When the water reaches a boil, add the chicken thigh and simmer for 10 minutes.
4. Add the center pieces from the cabbage (cut into large pieces) and the maitake mushroom.
5. Simmer for 10 minutes.
6. Add the leafy parts of the cabbage and string konnyaku.
7. Flavor with dashi soup, soy sauce, sake, and salt and continue to simmer for 10 minutes.
8. Prior to serving, add the spring onions and Kiritanpo and stop the heat.
9. Cover, and allow to steam until ready to eat.
10. Taste the soup and adjust the amount of broth seasonings since the strength depends on other ingredients and the amount of water.
11. The kiritanpo is on the firm side side, for people who want it softer, add it in 5 minutes earlier.

rice, thigh, root, onions, pack maitake mushrooms, chinese, string konnyaku, soy sauce, sake, salt

Taken from cookpad.com/us/recipes/153127-our-familys-recipe-kiritanpo-hot-pot (may not work)