First, let’s prepare the chicken wings. Insert the blade of a knife into the joints and detach the wing tips. Originally, the broth of Kiritanpo Nabe is made from the bones of local Hinai chicken but we’re substituting with easily available chicken wings.
Place the chicken wings into a large pot of boiling water.
When the surface turns white, remove and place them into a bowl of cold water. Carefully rinse the joints and the surface of the meat.
Thoroughly remove the moisture with paper towels.
Next, let’s make the delicious chicken broth. In a pot, arrange the parboiled chicken wings. Pour in the water. Add the sake.
Place the green part of the long green onion and crushed ginger root into the pot. Add the chicken stock powder. Bring it to a boil on high heat.
When it begins to boil, reduce the heat to low. Carefully remove the foam.
Cover but leave the lid slightly open to prevent the broth from developing any unwanted odor. Simmer for 20 to 30 minutes.
Now, it is ready.
Strain the broth with a mesh strainer.
Save the chicken wings on a plate. Adding a small amount of the stock powder will help to keep the savory taste in the meat so you can enjoy the used chicken wings as an ingredient in the hot pot.
Measure out the amount of the broth. Then, add the soy sauce and mirin. The amounts of soy sauce and mirin should be one-tenth of the broth each.
Next, shave the burdock root with a peeler. This will help to cook the firm root quickly.
Lightly rinse it in a bowl of water. Strain the burdock root with a strainer.
As for the Kiritanpo, wet the blade of a knife and cut it into 3 equal pieces diagonally.
Now, let’s make the Kiritanpo Nabe. Measure out about 300ml (1.3 cups) of the broth and pour it into a heavy ceramic or earthenware pot.
Add the lightly parboiled shirataki noodles first since they will take more time to absorb the broth. Add the burdock root, which also takes time to soften.
Mushrooms will help to make a savory broth and we’re using enoki, shimeji and maitake mushrooms.
Turn on the burner and cover.
Bring it to a boil and add the chicken thigh cut into bite-size pieces.
When the chicken is almost cooked, add the white part of the long green onion sliced diagonally. Add the Kiritanpo or Damako-mochi, and let it absorb the broth.
Finally, add the seri, a type of Japanese parsley or you can substitute watercress instead.
Place the ingredients into a bowl and ladle the broth over them. You can also sprinkle on the shichimi chili powder to taste.
The thin roots of seri have a pleasing aroma and some people say without seri roots the dish is not true Kiritanpo Nabe. Avoid adding all the vegetables at once. Add the rest of the ingredients a little at
a time, and enjoy the delicious hot pot.
An authentic Kiritanpo Nabe uses local Hinai chicken and Kiritanpo made of newly-cropped rice. Seri parsley and maitake mushrooms are also essential ingredients.