📝 About This Recipe
Hailing from the snow-swept Akita Prefecture, Kiritanpo-nabe is the ultimate Japanese soul food, featuring hand-mashed rice cylinders toasted over an open flame until golden and chewy. These 'kiritanpo' are simmered in a rich, savory dashi broth alongside tender Hinai-style chicken, earthy burdock root, and fragrant maitake mushrooms. It is a rustic masterpiece that celebrates the harvest, offering a unique texture and deep umami flavor that warms you from the inside out.
🥗 Ingredients
For the Kiritanpo (Rice Skewers)
- 3 cups Short-grain Japanese white rice (freshly cooked and hot)
- 1/4 cup Water (with a pinch of salt for wetting hands)
The Broth (Nabe Tsuyu)
- 6 cups Chicken stock or Dashi (preferably rich kombu and bonito dashi)
- 5 tablespoons Shoyu (Soy Sauce) (use high-quality Japanese soy sauce)
- 4 tablespoons Mirin (sweet rice wine)
- 3 tablespoons Sake (Japanese cooking sake)
- 1 tablespoon Sugar
Hot Pot Components
- 1 lb Chicken thighs (cut into bite-sized pieces)
- 1 large Burdock root (Gobo) (shaved into thin ribbons (sasagaki style))
- 1 package Maitake mushrooms (torn into bite-sized clusters)
- 2 large Leek (Negi) (sliced diagonally into 1-inch pieces)
- 1 bunch Seri (Japanese Parsley) (cut into 2-inch lengths; can sub with watercress)
- 1 package Ito Konnyaku (Shirataki noodles) (drained and rinsed)
👨🍳 Instructions
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1
Place the freshly cooked, hot rice in a large bowl or 'suribachi' (mortar). Using a wooden pestle or rolling pin, mash the rice until it is about 60-70% mashed (known as 'hangoroshi' or half-killed). Do not turn it into a smooth paste; you still want some visible rice grains.
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2
Wet your hands with salted water. Divide the rice into 6-8 equal portions. Take a damp cedar skewer or thick bamboo chopstick and mold the rice around it, forming a cylinder about 6 inches long and 1 inch thick.
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3
Preheat a cast-iron skillet or griddle over medium heat. Toast the rice skewers, rotating frequently, until a light golden-brown crust forms on all sides. Alternatively, use a toaster oven for 10-12 minutes.
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4
Once toasted, carefully slide the rice cylinders off the skewers. Cut each cylinder diagonally into 2 or 3 pieces. These are now your 'Kiritanpo'.
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5
Prepare the burdock root by shaving it with a vegetable peeler into thin ribbons, letting them fall into a bowl of water to prevent browning. Drain before use.
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6
In a large 'donabe' (clay pot) or heavy stockpot, combine the chicken stock/dashi, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat.
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7
Add the chicken pieces and the shaved burdock root to the simmering broth. Skim off any foam or impurities that rise to the surface to keep the broth clear.
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8
Add the maitake mushrooms and the white parts of the leeks. Simmer for about 5-7 minutes until the chicken is cooked through and the burdock is tender.
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9
Add the shirataki noodles and the prepared Kiritanpo pieces. Let them simmer for 3-5 minutes. The rice will absorb the savory broth but should remain chewy.
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10
Finally, add the green parts of the leeks and the Japanese parsley (seri). Cook for just 30 seconds until the greens are wilted but still vibrant.
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11
Place the pot in the center of the table on a portable burner to keep warm. Serve immediately into individual bowls, ensuring everyone gets a mix of chicken, rice, and broth.
💡 Chef's Tips
Use high-quality short-grain rice; jasmine or long-grain will not stick to the skewers. Don't over-mash the rice; the 'half-mashed' texture is essential for the authentic mouthfeel. If you can't find Seri, watercress or even spinach provides a similar peppery, fresh contrast. Toasting the rice skewers until they are slightly charred adds a smoky dimension that defines the dish. Avoid boiling the pot vigorously once the Kiritanpo are added, or they may dissolve into the broth.
🍽️ Serving Suggestions
Pair with a chilled, dry Junmai Sake to cut through the richness of the chicken broth. Serve with a side of 'Iburi-gakko' (Akita-style smoked daikon pickles) for an authentic regional experience. Offer Shichimi Togarashi (seven-spice powder) at the table for those who enjoy a spicy kick. Finish the remaining broth by adding a beaten egg and a bowl of rice to make 'Zosui' (rice porridge). A pot of hot roasted Hojicha tea is the perfect palate cleanser after this hearty meal.