Kiritanpo Nabe
Akita Rice Skewer Hot Pot
Kiritanpo Nabe is a hearty and comforting hot pot dish originating from Akita Prefecture in Japan. It features kiritanpo, which are grilled skewers of pounded rice, simmered in a savory broth with chicken, vegetables, and often seasoned with miso. It's a unique and warming dish, especially popular during colder months.
🧂 Ingredients
- 300 g Cooked Japanese short-grain rice
- 200 g Chicken thigh, cut into bite-sized pieces
- 800 ml Dashi stock
- 3 tbsp Soy sauce
- 2 tbsp Mirin (sweet rice wine)
- 1 tbsp Sake (Japanese cooking wine)
- 1 tbsp Miso paste (optional, for broth)
- 150 g Napa cabbage, roughly chopped
- 100 g Shiitake mushrooms, stems removed and sliced
- 1 small Carrot, sliced
- 1 stalk Negi (Japanese leek) or green onions, cut into large pieces
- 1 small bunch Mitsuba or parsley (for garnish)
👨🍳 Instructions
- 1
Prepare the kiritanpo: Mash the cooked Japanese rice in a bowl until it becomes sticky. Divide the rice into portions and shape them into logs about 15-20 cm long and 2-3 cm thick. Skewer them onto heatproof sticks or bamboo skewers. Grill or toast them over a low flame until lightly browned and slightly crispy on the outside.
💡 Tip: Ensure the rice is well-mashed to create a cohesive skewer. If grilling isn't possible, you can toast them in a dry pan or under a broiler. - 2
Prepare the broth: In a large pot or nabe pot, combine dashi stock, soy sauce, mirin, and sake. If using miso, whisk it into a small amount of the broth until smooth, then add it to the pot. Bring the broth to a simmer.
💡 Tip: Adjust the soy sauce and mirin to achieve your desired level of saltiness and sweetness. - 3
Add the chicken pieces to the simmering broth and cook until they are no longer pink.
💡 Tip: Using chicken thighs adds more flavor and tenderness to the hot pot. - 4
Add the napa cabbage, shiitake mushrooms, and carrot to the pot. Simmer until the vegetables are tender-crisp, about 5-7 minutes.
💡 Tip: Add vegetables in stages according to their cooking time to ensure they are perfectly cooked. - 5
Add the prepared kiritanpo skewers to the pot. Gently submerge them in the broth and simmer for another 5-10 minutes, allowing them to absorb the flavors.
💡 Tip: Be careful not to overcook the kiritanpo, as they can become too soft. - 6
Add the negi or green onions during the last few minutes of cooking.
💡 Tip: Negi adds a mild onion flavor and a pleasant texture to the hot pot. - 7
Serve the Kiritanpo Nabe hot, directly from the pot, garnished with fresh mitsuba or parsley.
💡 Tip: This dish is meant to be enjoyed communally, with everyone dipping their kiritanpo and ingredients into the broth.
💡 Pro Tips
- ✓If you don't have access to Japanese short-grain rice, other sticky rice varieties can be used, though the texture might vary.
- ✓For a vegetarian version, omit the chicken and use vegetable broth instead of dashi. Add more tofu or mushrooms.
- ✓The kiritanpo can be made ahead of time and reheated in the broth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other ingredients like tofu, enoki mushrooms, or even dumplings.
- Experiment with different broths, such as a miso-based broth or a soy-sauce based broth.
- Serve with a side of ponzu sauce for dipping.