How to make healthy and delicious chicken and rice ball hotpot .

Hello everyone this is KyotoKun Today I'm introducing Japan 's cherished hot pot the Akita Prefecture's tamago nabe My father comes from Akita Prefecture so he makes a lot for me Akita is written like this This hot pot features chicken mashed rice and vegetables The broth is seasoned with soy sauce It contains vegetables grains and protein It's incredibly healthy and delicious Enjoy your favorite egg pot at home Let's get started First we prepare the chicken meat The chicken bones First we thoroughly rinse the blood away It's very important to clean the chicken bones thoroughly Good Add the chicken bones to boiling water This method removes excess fat and any unpleasant odors I'll heat it up Remove the cast Good Return it to the boiling water for one more time If any blood remains please be a little careful Good Place the chicken bones into the boiling water Add to 2 liters of hot water Chop the ginger and green onions In Japan ginger and green onions are common ingredients used when boiling chicken It is brought to a boil Once boiling reduce the heat Simmer over low heat for about 2 hours Add more hot water once it starts boiling I usually boil chicken bones in a regular recipe but since removing the seasonings takes time if you want to save time Use instant chicken meat with bones and kelp broth That's my opinion Place the chicken bones into the sieve The chicken bones have been completed Next we'll prepare the rice This rice is short-grain japonica rice The two well-known rice brands from Akita Prefecture are Akita Komachi and Sakihoko Soak the rice in a bit more water Soak the washed rice in 110% water Mash the rice If the rice water is cloudy The rice grains tend to stick together Next prepare the saltwater solution 200 grams of water and 6 grams of salt Dissolve the salt The rice is ready Transfer the rice into a bowl Moisten the pastry Mash the rice until it's half its original size Do not make pastry with the rice That's good That's the way it should be Next wet your hands with salt water then shape the rice into a bowl Shape it slightly more firmly to prevent the bowl from collapsing halfway That's fine Shape it into a larger potion That's fine Today I prepared 200 grams of rice which made 90 bowls Normally there's no need to grill the rice bowls But my dad grills his rice bowl Grilling it prevents the flavor from fading and keeps the bowl from slipping That's how it turns out Next prepare the vegetables First Japanese leeks also known as long onions I'm using these for the chicken stack Cut diagonally That's fine Next the enoki mushroom The enoki mushroom water drop Celery bird's nest and burdock root are the essential ingredients in a tamako hot pot The matsutake mushrooms come from Niigata Prefecture If you're unsure Use shiitake enoki and oyster mushrooms I divided them into two categories That's fine Next Watadropwott Seri It is raised in Miyagi Prefecture The nutrients in Watadrop Water are incredibly delicious Cut into pieces about 3 to 4 cm long That's fine Next Bird's Eye Grown in Aomori Prefecture Here's a demonstration of Japan's traditional cutting method "Sasa" means bamboo I cut it into the shape of a bamboo leaf First slice diagonally around the bird's neck Then move the knife diagonally Move the knife in the same rhythm while rotating the bird with your right hand Once more Do the same If it's hard to hold cut it in half Next cut it into small pieces That's fine Next Chicken TAI Chicken is also essential in Dama-ko pot Kainaitori is Japan's most renowned chicken brand from Akita Prefecture This chicken is raised in Iwate Prefecture Akita Prefecture Remove the skin and fat I'll chop it finely—small or large pieces are fine I love the size of chicken pieces That's fine Finally shirataki Shirataki is a Japanese gelatinous noodle It is made from the tubers of the konjac plant Next I prepared the ingredients for the dama ko pot Mix the soup ingredients Chicken soy sauce mirin and sake I'm setting it on fire First add the chicken and Japanese leek If using green onion add it at the end It's warming up now Once the chicken is half-cooked add the pork belly shiitake mushrooms and shirataki Simmer for 5 minutes This ingredient imparts a wonderful aroma and flavor to the soup Once the soup starts boiling remove the lid Reduce the heat I'll check your teeth That's good If the flavor is too mild add a little soy sauce Next add the rice to the soup It resembles the kiritanpo from Akita Prefecture Rice is added to both pots but this method is quite rare in Japan Cook for 3 minutes Finally add water To maintain its vibrant green color and crisp texture OK The egg pan is now ready Arrange on a plate Chicken meat Rice Vegetables Finally close the lid It's ready Let's eat Bon appétit The rice is tender and fully soaked in the flavorful broth The chicken is juicy and the broth is rich and delicious Thank you for your attention Today we introduced regional cuisine from Akita Prefecture Japan has countless regional dishes I'd like to learn more about Japanese food and cuisines from other countries Enjoy a healthy and delicious egg hot pot right at home Thank you for watching See you next time Bye for now