Kiritanpo Nabe ｜ Our Regional Cuisines

1. Add water and chicken bones to the pot and boil for stock, occasionally scooping out scum.

2. Remove the bones from 1, add chicken meat and burdock root and boil again while removing scum.

3. Once 2 has boiled, add konjak noodles, maitake mushrooms, and when they have boiled, add soy sauce, sake, and salt according to your preferred taste.

4. Line up the halved kiritanpo in the pot from 3, add the scallions and Japanese parsley on top, and the dish is done once it has boiled.