Follow these steps for perfect results
Kiritanpo (commercially-available rice dumpling)
Chicken thigh
Burdock root
Julienned
Spring Onions
Sliced
Maitake mushrooms
Chinese or napa cabbage
Cut into pieces
String Konnyaku
Japanese dashi powder
Soy sauce
Sake
Salt
Julienne the burdock root and soak it in vinegar water for 10 minutes to remove debris.
Place fresh water in a hot pot and turn on the heat.
Bring the water to a boil, then add the chicken thigh and simmer for 10 minutes.
Add the center pieces of the Chinese cabbage (cut into large pieces) and the maitake mushrooms.
Simmer for another 10 minutes.
Add the leafy parts of the cabbage and the string konnyaku.
Season with dashi powder, soy sauce, sake, and salt.
Continue to simmer for 10 minutes to allow flavors to meld.
Just before serving, add the spring onions and Kiritanpo to the hot pot.
Turn off the heat.
Cover the pot and allow it to steam until the Kiritanpo is heated through.
Taste the soup and adjust the seasoning with more dashi, soy sauce, or salt if needed.
If a softer texture for the kiritanpo is desired, add it 5 minutes earlier.
Expert advice for the best results
Adjust the amount of dashi powder and soy sauce to your preference.
Add other vegetables such as carrots or shiitake mushrooms for variety.
Serve with a side of steamed rice.
Everything you need to know before you start
15 minutes
Broth can be made ahead of time.
Serve in the hot pot with a ladle and individual bowls.
Serve with a side of steamed rice and pickled vegetables.
Pairs well with the umami flavors.
Discover the story behind this recipe
A popular communal dish for family gatherings.
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