Ingredients (4 servings): Boiled rice - chose quantity by yourself
300 g chicken breast filet
2 packs maitake mushrooms
1 burdock
1 leek Seasonings:
1/2 glass sake
3 tbsp soy sauce
3 tbsp mirin Salt to taste
Preparation:
1. Put boiled rice in a deep cup and slightly pound it with a wooden shovel.
2. Stick rice to wooden skewers putting it into shape of cylinder. Moisten your hands so that rice does not stick to them.
Traditional preparing
of kiritampo
3. Fry these rice "sticks" on grill then when the rice is still hot remove wooden skewers. Slightly scroll the skewer not to break the "stick".
4. Put these rice sticks on grill and singe them on heavy fire.
5. Cut chicken filet into small pieces.
6. Sort maitake mushrooms by size.
7. Slice the burdock and leave it in the water for a while.
8. Cut the leek diagonally.
9. Pour water in a pot, add all the seasonings there and boil everything.
10. Add cut chicken filet and burdock and bring to the boil. Then add maitake mushrooms, leek and rice "sticks". Boil until the dish is ready.
Advice: Maitake will be more delicious if boiled on low fire.
This dish will get a special odor if you add Japanese parsley seri in it.
