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Kiritanpo Nabe with Shimeji mushrooms and chicken
Fresh and tasty Kiritanpo Nabe with Shimeji mushrooms

Kiritanpo Nabe (Chicken & Rice Stick Hot Pot)

Author: Flavelo
Recipes Soups
Akita Prefecture's pride, Kiritanpo, is mashed cooked rice formed onto cedar skewers and toasted. 'Nabe' means hot pot. In this recipe, the toasted rice sticks absorb the rich, savory chicken broth while maintaining their unique chewy texture—the essence of Japanese winter in a bowl.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Heavy Pot or Donabe (clay pot)
  • Cutting Board
  • Knife

Allergen Information

⚠️ Soy
⚠️ Sesame
⚠️ Wheat

Instructions

1 ✓

Cut chicken into bite-sized pieces. Slice onion into wedges, leek into thick diagonal slices. Trim Shimeji mushrooms.

Tip: Thigh meat stays juicy due to fat and collagen content.
2 ✓

Heat sesame oil in the pot. Sear chicken until opaque and slightly browned.

Tip: Searing builds flavor fond.
3 ✓

Add onion, crushed garlic, and ginger slices. Fry for 1-2 minutes.

Tip: Ginger neutralizes any gamey chicken odor and adds freshness.
4 ✓

Pour in water/stock. Boil and skim off any foam/scum.

Tip: Removing scum ensures a clean, clear broth.
5 ✓

Add mushrooms and leek. Cook 5-6 minutes. Season with soy sauce, salt, pepper.

Tip: Add soy sauce late to preserve its aroma.
6 ✓

Cut Kiritanpo diagonally into pieces, add to soup. Simmer 3-5 minutes until soft but holding shape.

Tip: Rice starch will slightly thicken and silken the soup.
7 ✓

Serve hot, garnished with cilantro.

Tip: Traditionally served from a central pot.

Recipe FAQ

Where to get Kiritanpo?
Asian grocers sell them frozen, or make your own: mash cooked rice, mold into cylinders, and toast in a pan.
Substitute for Shimeji?
Oyster or Shiitake mushrooms work great too.

Ingredients

  • 7 oz Kiritanpo (Rice Sticks)
  • 5 oz Shimeji Mushrooms
  • 10 oz Chicken Thigh Fillets
  • 1 medium Yellow Onion
  • 2 cloves Garlic
  • 1 inch Fresh Ginger
  • 1 stalk Leek (white part)
  • 2 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 1 tbsp Fresh Cilantro
  • 4 cups Water or Chicken Stock