Kiritanpo Nabe (きりたんぽ鍋 (Kiritanpo nabe))
Overview
Kiritanpo nabe is a hotpot soup from Akita Prefecture in northern Japan, built around kiritanpo, sticks of toasted pounded rice. Freshly cooked rice is pounded until half mashed, pressed around cedar skewers and toasted over a fire until golden. The rice sticks are cut into pieces and simmered in a clear chicken broth seasoned with soy sauce, sake and mirin, together with chicken, slivers of burdock root, maitake mushrooms, leeks, konnyaku noodles and seri, Japanese parsley. The toasted rice soaks up the broth but keeps a chewy texture. It is cooked in a pot at the table.
History
Kiritanpo is said to come from the hunters and woodcutters of the Akita mountains, who carried rice on sticks and toasted it over their campfires. Today it is the best-known dish of Akita, especially in Odate and Kazuno, where it is eaten after the autumn rice harvest. Many cooks use Hinai-jidori, a local breed of chicken, for the broth, and Odate holds a kiritanpo festival every October.
Main ingredients
Kiritanpo rice sticks, hinai chicken, burdock, maitake mushrooms, seri (japanese parsley), soy sauce. The soup is built on chicken and soy broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Rice soups · More soups from Japan
Recipe
Method
- 1
Toast the rice sticks under a grill until golden, then slide off the skewers and cut into pieces.
- 210 min
Bring the seasoned stock to the boil and add the chicken and burdock, simmering for 10 minutes.
- 35 min
Add the mushrooms, leek and shirataki and cook for 5 minutes.
- 43 min
Add the rice pieces and cook for 3 minutes, until they soften slightly.
- 5
Add the seri and serve at once.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
