KIRITANPO HOT POT: Japan’s Hidden Culinary Gem – Easy way to Make Kiritanpo (Pounded Rice on a Skewer)
Ingredients (2 servings)
Kiritanpo (Pounded rice on a skewer)
・7 oz (200g) Cooked rice
・A pinch of Salt
・1/2 tsp Oil
Nabe (Hot pot)
・3.5 oz (100g) Chicken
・1 oz (30g) Burdock root (Gobo)
・1 oz (30g) Green onion (Negi)
・1 oz (30g) Maitake mushrooms
・1.7 oz (50g) Konnyaku noodles
・0.7 oz (20g) Watercress
・1.25 cups (300ml) Water☆
・1 tbsp Soy sauce☆
・1/2 tbsp Sake☆
・1/2 tbsp Mirin☆
・1 tsp Shantung (Any kind of stock powder is fine)☆
Direction
- Let the cooked rice slightly and put it in a plastic bag (ziplock). Crush the rice with the palm of your hand. Imagine that you are crushing 70% of the grains.
- Divide the pounded rice in half; prepare 2 disposable chopsticks and wrap a pieces of rice around each. Shape into a clean stick and flatten the surface.
- Sprinkle lightly with salt, then pan-fry these sticks. (If it sticks, add a little oil before frying.) Grill or sear with a kitchen torch until the surface is charred. When finished, allow to cool.
- Cut chicken and vegetables to desired size; soak burdock root in water to prevent discoloration.
- Put all the ☆ in a pot and bring to a boil. Add chicken and boil for 2 minutes, then remove once to prevent hardening.
- Place green onion and burdock root in a pot and boil for 2 minutes. Return chicken. Add konnyaku noodles and maitake mushrooms and cook for 2 minutes. Finally, add watercress and cut kiritanpo and you are done.
