📝 About This Recipe
Hailing from the snow-swept mountains of Akita Prefecture, Kiritanpo is the ultimate Japanese soul food, featuring freshly steamed rice that is mashed, skewered, and toasted until golden. These chewy rice cylinders are then simmered in a rich, umami-packed broth made from Hinai-jidori chicken, earthy burdock root, and aromatic maitake mushrooms. It is a hearty, communal masterpiece that captures the rustic elegance and seasonal warmth of Northern Japan.
🥗 Ingredients
The Rice Skewers (Kiritanpo)
- 3 cups Short-grain Japanese white rice (freshly cooked and hot)
- 1/4 cup Water (with a pinch of salt for wetting hands)
The Nabe Broth
- 6 cups Chicken stock (preferably high-quality or Hinai-jidori style)
- 4 tablespoons Soy sauce (dark or regular)
- 3 tablespoons Mirin (sweet rice wine)
- 2 tablespoons Sake (dry Japanese rice wine)
- 1 tablespoon Sugar (to balance the saltiness)
Hot Pot Ingredients
- 12 ounces Chicken thighs (cut into bite-sized pieces)
- 1/2 root Burdock root (Gobo) (shaved into thin ribbons (sasagaki style))
- 1 package Maitake mushrooms (torn into bite-sized clusters)
- 2 large Leek (Tokyo Negi) (sliced diagonally into 1-inch pieces)
- 1 bunch Seri (Japanese Parsley) (cut into 2-inch lengths; can substitute with watercress)
- 1 package Shirataki noodles (rinsed, parboiled, and drained)
👨🍳 Instructions
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1
While the rice is still piping hot, place it in a large bowl or a sturdy wooden tub (hangiri). Use a moistened rolling pin or a heavy pestle to mash the rice until it is 'half-killed' (hangesho), meaning about 50-70% of the grains are broken and it becomes very sticky.
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2
Divide the mashed rice into 6-8 equal portions. Wet your hands with lightly salted water to prevent sticking.
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3
Take a clean cedar skewer (or thick bamboo skewer) and wrap a portion of rice around it, squeezing and rolling it into a uniform cylinder about 6 inches long and 1 inch thick.
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4
Preheat a non-stick skillet over medium-high heat or turn on your oven broiler. Rotate the skewers frequently until the outside of the rice is golden brown and slightly toasted. Remove from heat and let cool slightly.
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5
Once the rice cylinders are cool enough to handle, gently slide them off the skewers. Cut each cylinder diagonally into 2 or 3 pieces.
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6
Prepare the burdock root by shaving it like a pencil into thin ribbons. Soak the ribbons in water for 5 minutes to remove bitterness, then drain.
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7
In a large clay pot (donabe) or a deep pot, combine the chicken stock, soy sauce, mirin, sake, and sugar. Bring the mixture to a gentle boil.
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8
Add the chicken pieces and the shaved burdock root to the boiling broth. Skim off any foam or impurities that rise to the surface to keep the broth clear.
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9
Add the maitake mushrooms, leeks, and shirataki noodles. Simmer for about 5-7 minutes until the chicken is cooked through and the vegetables are tender.
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10
Carefully place the toasted Kiritanpo pieces into the pot. Let them simmer for only 3-5 minutes; you want them to absorb the broth without becoming too mushy.
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11
Just before serving, add the Japanese parsley (seri) on top. It only needs 30 seconds to wilt in the residual heat.
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12
Bring the entire pot to the table and serve immediately into individual bowls, ensuring everyone gets a mix of rice, chicken, and aromatic broth.
💡 Chef's Tips
Use freshly cooked rice; cold rice will not mash properly and the skewers will fall apart. Do not over-mash the rice into a smooth paste; keeping some grain texture is essential for the authentic 'Kiritanpo' mouthfeel. If you cannot find burdock root, parsnips offer a similar earthy sweetness, though the flavor profile will change slightly. Toasting the rice is crucial as it creates a 'crust' that prevents the rice from dissolving immediately in the soup. Always add the Kiritanpo last to ensure they stay chewy and hold their shape.
🍽️ Serving Suggestions
Pair with a dry, chilled Junmai Sake from Akita to complement the savory soy-based broth. Serve with a side of Iburigakko (Akita-style smoked daikon pickles) for a traditional regional experience. A dash of Shichimi Togarashi (seven-spice blend) on top adds a lovely heat and citrus note. This dish is traditionally enjoyed in the autumn and winter months as a warming communal meal. Finish the remaining broth by adding an egg and a little more rice to make a quick 'Zosui' (rice porridge).