Kiritanpo Recipe

🧂 Ingredients

• 1000 cc water
• 1 whole Hinaijidori chicken bone
• 200 g Hinaijidori chicken meat
• 120 g burdock root

  shaved thinly
• 3 stalks scallions

  sliced diagonally
• 150 g Japanese parsley

  cut into 4-5cm pieces
• 100 g maitake mushrooms
• 1 bag konjak noodles

  cut into bite-size pieces
• 80-100 g soy sauce
• Sake

  as needed
• 10 skewers kiritanpo

Instructions

• 1 In a large pot, combine the water and chicken bones. Bring to a gentle boil over
  medium heat, occasionally skimming off any impurities that rise to the surface
  to ensure a clear and flavorful broth.
• 2 Once the broth is clear and rich, remove the chicken bones. Add the chicken meat
  and burdock root to the pot, allowing them to simmer together while continuing
  to remove any remaining scum.
• 3 When the broth reaches a rolling boil, introduce the konjak noodles and maitake
  mushrooms. Let them cook briefly before seasoning with soy sauce, sake, and a
  pinch of salt, adjusting to taste for a balanced, umami-rich flavor.
• 4 Carefully place the halved kiritanpo skewers into the pot, arranging them neatly
  so they absorb the broth without breaking apart. Finally, scatter the sliced
  scallions and Japanese parsley over the top.
• 5 Allow the ingredients to simmer gently until everything is tender and infused
  with the deep, savory essence of the broth. Serve hot, ensuring each portion
  includes a mix of tender chicken, vegetables, and kiritanpo soaked in the
  flavorful stock.

Nutrition Info