Photograph of the finished Kiritanpo nabe

Japan · Lẩu cơm nướng Kiritanpo

Kiritanpo nabe

1 hr 30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 600 g
  • Photograph of Chicken thighs Chicken thighs 4
  • Photograph of Maitake mushrooms Maitake mushrooms 240 g
  • Photograph of Burdock root Burdock root 160 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Chrysanthemum greens Chrysanthemum greens 200 g
  • Photograph of Konnyaku jelly Konnyaku jelly 160 g
  • Photograph of Dashi broth Dashi broth 24 g
  • Photograph of Soy sauce Soy sauce 100 ml
  • Photograph of Cooking sake Cooking sake 60 ml
  • Photograph of Mirin Mirin 60 ml

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.

Start cooking