It's a hot pot dish with kiritanpo rice cakes, chicken, and more ingredients.
Yield: 4 servings
Ingredients:
- 4 1/2 cup dashi soup
- 1/3 cup sake
- 3-4 Tbsp soy sauce
- 3/4 lb boneless chicken thigh, cut into bite size pieces
- 1/4 lb maitake mushrooms (if available), cut into medium size blocks
- 1/4 lb gobo, skin scraped off and cut into shreds, soaked in water for about 5 minutes and drained
- 6 oz shirataki noodles, parboiled, or softened cellophane noodles (bean thread noodles), cut in half lengthwise
- 1/2 lb negi, or leek, cut into 2 inch long diagonal pieces
- 8 kiritanpo (cylinder-shaped rice cake), cut into desired-size pieces *if it's not available, use grilled mochi
- 5 oz mizuna, Japanese greens, or other green leafy vegetables, cut lengthwise into thirds or fourths
Preparation:
Put soup and sake in a large donabe pot or an electric skillet. Bring to a boil on high heat. Turn down the heat to low. Season with soy sauce and mirin.
Add chicken, gobo, and mushrooms in the pot and simmer until chicken is cooked through. Skim off any foam or impurities that rise to the surface.
Add kiritanpo or grilled mochi, shirataki or chellophane noodles, and negi in the pot and simmer for a couple minutes. Add mizuna or green leaf
vegetables at last and cook for a minute.