Kiritanpo nabe

Method

1. 1 Pound the hot rice with a mortar and pestle until the grains are crushed and form a sticky, but still slightly lumpy, dough.
2. 2 Mold the rice around bamboo skewers to form long tubes, grill them over charcoal or in a dry pan for 10 minutes until the outside is golden brown, then remove the skewers and cut into diagonal pieces.
3. 3 Cut the chicken thighs into bite-sized pieces, simmer them in dashi broth for 20 minutes to extract the flavor, and skim off any foam to keep the broth clear.
4. 4 Season a pot of water with soy sauce, sake, and mirin, then add thinly sliced burdock root (gobo) and sliced konnyaku and cook for 10 minutes.
5. 5 Add the shredded maitake mushrooms and chopped scallions, and simmer for another 5 minutes until fragrant.
6. 6 Drop the grilled rice pieces into the pot, cook for 3 minutes until they absorb the broth, sprinkle with chrysanthemum greens, and serve hot.

With an appliance

• Air fryer 1 hr 50 min

  Replace step 2: spray a very thin layer of oil onto the rice tubes wrapped around the sticks, bake in an air fryer at 190 degrees for 10 minutes, and rotate the sticks at the 5th minute to brown the outer surface. Keep steps 3 to 6 unchanged.