👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: 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. 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.

   💡 Proffstips: Adjust the soy sauce and mirin to achieve your desired level of saltiness and sweetness.
3. 3

   Add the chicken pieces to the simmering broth and cook until they are no longer pink.

   💡 Proffstips: Using chicken thighs adds more flavor and tenderness to the hot pot.
4. 4

   Add the napa cabbage, shiitake mushrooms, and carrot to the pot. Simmer until the vegetables are tender-crisp, about 5-7 minutes.

   💡 Proffstips: Add vegetables in stages according to their cooking time to ensure they are perfectly cooked.
5. 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.

   💡 Proffstips: Be careful not to overcook the kiritanpo, as they can become too soft.
6. 6

   Add the negi or green onions during the last few minutes of cooking.

   💡 Proffstips: Negi adds a mild onion flavor and a pleasant texture to the hot pot.
7. 7

   Serve the Kiritanpo Nabe hot, directly from the pot, garnished with fresh mitsuba or parsley.

   💡 Proffstips: This dish is meant to be enjoyed communally, with everyone dipping their kiritanpo and ingredients into the broth.