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Loading...Kiritanpo nabe is a beloved winter hot pot from Akita Prefecture in northern Japan, featuring chewy grilled rice cylinders simmered in a light soy-dashi broth with chicken, burdock, and mushrooms. This one-pot meal is warming, comforting, and showcases the rustic mountain cooking traditions of the region.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 11 gFat
- 2.5 gSaturated Fat
- 62 gCarbs
- 5 gFiber
- 6 gSugar
- 32 gProtein
- 1180 mgSodium
- 720 mgPotassium
- 80 mgCalcium
- 3.2 mgIron
- 9 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the Grilled Rice Cylinders (Kiritanpo)
- 2 cups hot cooked Japanese short-grain rice
- 4 bamboo skewers (soaked in water for 10 minutes)
- Neutral oil, for brushing
For the Broth
- 8 cups dashi stock (kombu and bonito)
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon sea salt
For the Hot Pot Ingredients
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium burdock root (gobo), scrubbed and cut into thin matchsticks
- 4 fresh shiitake mushrooms, stems removed and caps scored
- 1 small package enoki mushrooms, trimmed and separated
- 1 large carrot, peeled and sliced on the diagonal
- 2 negi (Japanese long onion) or leeks, white and light green parts cut into 2-inch pieces
- 1 small block silken tofu, drained and cut into cubes (optional)
Directions
- Prepare the kiritanpo first: lay a wooden cutting board or tray and wet your hands with water. Take a handful of hot cooked rice (about 1/2 cup) and press it firmly around the middle of a soaked bamboo skewer, forming a cylinder about 6 inches long and 1 inch thick. Repeat with remaining rice to make 4 cylinders.
- Preheat a grill or broiler to medium-high heat. Lightly brush the rice cylinders with oil and grill them, turning frequently, until the surface is golden brown and slightly crisp on all sides, about 6 to 8 minutes total. Remove from skewers and set aside, then cut each cylinder into 2-inch pieces.
- In a large clay donabe or heavy pot, combine the dashi stock, soy sauce, mirin, sake, and salt. Bring to a gentle simmer over medium heat, then taste and adjust seasoning as needed.
- Add the chicken pieces and burdock root matchsticks to the simmering broth. Cook for 6 to 7 minutes until the chicken is nearly cooked through and the burdock is tender but still has a slight bite.
- Add the shiitake mushrooms, carrot slices, and enoki mushrooms. Simmer for another 4 to 5 minutes until the vegetables are tender and the chicken is fully cooked through.
- Gently place the grilled kiritanpo pieces on top of the simmering ingredients, along with the negi or leek pieces and tofu cubes if using. Spoon some hot broth over the kiritanpo to soften them, and simmer for 2 to 3 minutes just until heated through.
- Bring the bubbling pot directly to the table and serve in shallow bowls, making sure each portion includes a piece of kiritanpo, chicken, and vegetables with plenty of broth. Traditionally enjoyed with a small dish of grated daikon and a splash of ponzu on the side.
Cook’s Notes
- Traditional kiritanpo are made with freshly cooked hot rice; if the rice cools too much it will crack and not hold its shape around the skewer, so work while it is still steaming.
- If you cannot find fresh burdock root, you can substitute with thinly sliced celery root or extra carrots for a different but still pleasant earthy flavor.
- For an even richer broth characteristic of some Akita households, simmer a small piece of niboshi (dried baby sardines) in the dashi before adding the seasonings.
- Do not overcook the kiritanpo in the hot pot; it only needs a few minutes to absorb broth and stay slightly chewy in the center.
- Leftover kiritanpo can be sliced and pan-fried the next day, served with a little soy sauce and grated daikon for a delicious second meal.
