Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s prepare the chicken wings.
Insert the blade of a knife into the joints
and detach the wing tips.
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.
Originally, the broth of Kiritanpo Nabe is
made from the bones of local Hinai chicken
but today we’re substituting with
easily available chicken wings.
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 today
we’re using enoki, shimeji and maitake mushrooms.
Turn on the burner and cover.
Mmmm. Looks good!
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 and let it absorb the broth.
Finally, add the seri, a type of Japanese parsley
or you can substitute watercress instead.
An authentic Kiritanpo Nabe uses local Hinai chicken
and Kiritanpo made of newly-cropped rice.
Seri parsley and maitake mushrooms are
also essential ingredients.
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.
Good luck in the kitchen!