Kiritanpo Nabe
“A comforting hotpot with rice sticks absorbing the savory chicken broth, enhanced by earthy mushrooms.”
Rice
Chicken
Burdock Root
Maitake Mushroom
scallions
Soy SauceWhere it comes from
This dish hails from Akita Prefecture, where the snowy climate inspires rich, hearty meals; kiritanpo is a beloved local specialty made from pounded rice.
On the Palate
How it's made
6 steps · Show ↓80 min active
How it's made
6 steps · Show ↓- 130 min
Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or pot with 1.5 times the water to rice ratio until tender and fluffy.
- 210 min
In a large pot, combine chicken stock, dashi, soy sauce, mirin, and sake. Bring to a gentle simmer over medium heat, allowing the aromas to meld together.
Watch outEnsure the heat is not too high to prevent the broth from boiling over, which can make the soup cloudy.
- 310 min
Slice the chicken into bite-sized pieces and add them to the simmering broth. Cook until the chicken is tender and cooked through.
- 415 min
Peel and thinly slice the burdock root. Add it along with the maitake mushrooms and negi to the pot. Simmer until the vegetables are tender and the flavors have melded.
- 510 min
Shape the cooked rice into cylindrical kiritanpo sticks. Grill them over a medium flame until they are lightly browned and slightly crispy on the outside.
- 65 min
Add the grilled kiritanpo to the pot just before serving, allowing them to soak up the flavors of the broth.
