Kiritanpo Nabe (Akita-Style Grilled Rice Stick Hot Pot)
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Freshly cooked rice, pounded until about half the grains break, is pressed around skewers and browned, then cut into pieces that soak up chicken broth and turn chewy, much like rice cake.
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Kiritanpo comes from Akita Prefecture, where the rice is traditionally wrapped on cedar skewers and grilled over charcoal; this version browns the sticks in a dry pan instead.
Ingredients
Instructions
- 1
Place 500g warm rice in a large bowl and pound with a mortar or wooden spatula until the grains are half-mashed and the mixture becomes cohesive.
- 2
Divide the pounded rice into 4 portions and shape each into a 3cm-diameter, 15cm-long cylinder.
Press firmly onto skewers so the rice adheres without gaps.
- 3
Heat a pan over medium heat with no oil and grill the kiritanpo on all sides until lightly browned with a faint toasty aroma.
- 4
Combine 1000ml stock, 2 tbsp soy sauce, 1 tbsp mirin, and 0.5 tsp salt in a pot.
Bring to a boil over high heat and skim any foam from the surface.
- 5
Cut 300g chicken thigh into large pieces and add it with 80g diagonally sliced burdock.
Simmer over medium heat for 10 minutes, then check that no raw pink remains in the center of the thickest chicken piece.
- 6
Remove the grilled kiritanpo from the skewers and cut into 3 to 4cm pieces.
Add to the pot along with 2 diagonally sliced scallions and simmer for 5 more minutes until the kiritanpo fully absorbs the broth.
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