Kiritanpo きりたんぽ鍋

History and Origins

A rice bowl made from chicken garlic and flavored sauce is ground into the juice and a dish made of vegetables. It can be reported that the Great Hall deerland began in its birth, when people who had gone to the mountains to burn coal or cut logging were filling the ground and then crushed the leftovers and stabbed them to the sticks and put in the bird pot what they were eating. At one time, the hen, which was an important material, was identified as a national monument as a Akita Prefecture hen, and couldn't eat it. The chicken is similar to the original chicken or the mountain pigeon, which has meat tissues that are faty and match very well with the chicken. The rice that has been burned in the bush is like rice that has become called "snap" from the meaning of the short ear. A "sniff" is "cut" the length of this "bitch" into the pot.

When It Is Eaten

It is often made at the time of the harvest of new arrivals, and in the north of Akita Prefecture each year, when the harvest is finished, the harvest takes care of the work and surrounds the "silver pot." The main city is a dish that has been passed on to each family for generations, but also an essential dish for hosting guests, and is often used at the Memorial celebration.

How It Is Eaten

I make "bricks" in rice for a little while and prepare under the ingredients of chickens and gobou. I'll boil chicken garlic out of the water and save it from the rice. Put the ingredients in the daisies, and cook them with the soy sauce. We don't use chemical flavors, but add Japanese wines, salts, and so on, according to your taste. Put a piece of paper into the size of your hand, boil it for two or three minutes more, add a long-sleem and put it in the last word.

Recipe — Serves 5

Ingredients

• 10 きりたんぽ
• 1000 ml water
• 200 g free-range chicken
• 1 chicken bones
• 100 g maitake mushrooms
• 1 packets konnyaku noodles (食べやすい長さ)
• 3 long green onion (斜め切り)
• 120 g burdock root (ささがき)
• 4–5cm） 150 g seri (Japanese parsley)
• 80–100 g soy sauce
• 30 ml sake
• a pinch salt

Method

1. Put water and chicken stew into the pan and boil it for a while, sometimes scooping away the pot and taking the daisies.
2. Take out the garlic, add chicken and gobow, and cook it over again.
3. When it is cooked, add a thread of thread, stir it, boil it, add oil, drink and salt to taste.
4. Put two slices of chicken in a pot, and put it in a bowl, and boil it up with a big round of onions and a big lip.

More About Kiritanpo

Kiritanpo (きりたんぽ) is a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around Japanese cedar skewers, and toasted over an open hearth. It can then be served with sweet miso or cooked as dumplings with meat and vegetables in soups.

Text adapted from the English Wikipedia article Kiritanpo by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.