Kiritanpo Nabe

Instructions

1. Prepare the kiritanpo
   While the rice is still hot, transfer it to a large bowl and mash it with a wooden spoon until it becomes sticky. Wet your hands with water and salt them lightly. Take a handful of mashed rice and form it around a bamboo skewer or wooden chopstick into a cylindrical shape about 10cm long and 3cm in diameter. Repeat with remaining rice and skewers.
2. Grill the kiritanpo
   Toast the kiritanpo over an open flame or under a broiler, turning occasionally until the surface is lightly browned and crisp. This takes about 5-7 minutes. Once grilled, let them cool slightly, then cut each rice stick into 2-3cm pieces while keeping them on the skewers.
3. Prepare the vegetables
   Drain the soaked burdock root. Prepare all other vegetables as indicated in the ingredients list. Arrange them on a plate for easy access during cooking.
4. Make the soup base
   In a large hot pot or nabe pot, combine the dashi stock with soy sauce, mirin, sake, and salt. Bring to a simmer over medium heat.
5. Cook the ingredients
   Add the chicken pieces to the simmering broth and cook for 3 minutes. Then add the burdock root and carrot, and simmer for another 3 minutes. Add the mushrooms, napa cabbage, and green onions. Continue to simmer until the vegetables are tender, about 5 minutes.
6. Add the kiritanpo
   Finally, arrange the kiritanpo pieces in the hot pot, partially submerging them in the broth. Cover and simmer for 2-3 minutes until the kiritanpo has absorbed some of the broth but is still firm.
7. Serve the hot pot
   Place the hot pot in the center of the table on a portable burner to keep it warm. Let everyone serve themselves, taking a mixture of kiritanpo, vegetables, chicken, and broth.