A warming and hearty Japanese hot pot dish featuring grilled rice skewers soaked in a savory chicken broth. Traditionally enjoyed in the Akita region, kiritanpo is a comforting combination of tender chicken, earthy vegetables, and flavorful mushrooms. This dish is a staple of home cooking in northern Japan, offering a perfect balance of umami and texture. It is ideal for gatherings, bringing people together over a steaming pot of deeply flavored broth infused with chicken, vegetables, and aromatic seasonings.
Ingredient Breakdown
The foundation of kiritanpo lies in the delicate yet robust broth, made by simmering Hinaijidori chicken bones to extract deep flavors. The addition of tender chicken meat enhances the texture and umami depth of the dish. Burdock root lends an earthy, slightly sweet undertone, while scallions and Japanese parsley provide freshness and balance. Maitake mushrooms introduce a rich, savory complexity, and konjak noodles contribute a unique chewiness, absorbing the essence of the broth. The soy sauce and sake round out the seasoning, adding depth and aroma. The signature component, kiritanpo, soaks up the broth, transforming into a tender and satisfying bite that perfectly complements the other ingredients.
Step-by-Step Preparation Guide
Crafting the Flavorful Broth
A well-prepared broth is the soul of kiritanpo. Begin by placing the chicken bones in a large pot with water, bringing it to a gentle boil over medium heat. As the bones release their essence, impurities will rise to the surface. Skim off the scum periodically to maintain clarity and achieve a clean, rich stock. Allow the broth to simmer, extracting the deep umami flavors necessary for an authentic kiritanpo experience.
Simmering the Key Ingredients
Once the broth is clear and infused with the chicken bones’ richness, remove the bones and add the chicken meat and burdock root. The burdock root should be thinly shaved to ensure it softens evenly, contributing its signature earthy sweetness. As the ingredients simmer, any residual impurities should be skimmed to keep the broth pristine. Maintaining the right heat level is crucial to cooking the chicken to tender perfection while allowing the burdock root to impart its subtle depth to the broth.
Enhancing with Mushrooms and Noodles
At this stage, introduce maitake mushrooms and konjak noodles to the simmering broth. The mushrooms will release their natural umami, enriching the stock, while the konjak noodles will absorb the flavors, adding a pleasant chewiness to each bite. Once they are well incorporated, adjust the seasoning with soy sauce and sake, ensuring a well-balanced umami depth. Taste and tweak as needed to create the perfect harmony of flavors.
Incorporating Kiritanpo and Final Garnishes
The halved kiritanpo skewers should be carefully arranged in the pot, allowing them to soak up the broth without breaking apart. These grilled rice skewers act like sponges, absorbing the savory liquid while maintaining their structure. To finish, scatter the sliced scallions and Japanese parsley over the top, adding a burst of freshness and color. Simmer gently until everything is well incorporated and the flavors have fully melded.
Recipe Tips & Frequently Asked Questions
Best methods to achieve a flavorful, clear broth:
Skim impurities regularly and use high-quality chicken bones for a rich, umami-packed stock.
Techniques to prevent kiritanpo from becoming too mushy:
Avoid excessive stirring and ensure they are placed in the broth last.
Ingredient substitutions if Hinaijidori chicken is unavailable:
Use free-range chicken for a similar depth of flavor.
How to adjust seasoning levels for personal taste preferences:
Gradually add soy sauce and sake, tasting as you go to find the right balance.
Can I prepare kiritanpo in advance?
Yes, you can grill and store them before adding them to the broth.
What’s the best way to store and reheat leftovers?
Store in an airtight container with broth and reheat gently over low heat.
Can I use different vegetables or proteins?
Yes, but ensure they complement the broth’s delicate umami.
How do I keep kiritanpo from breaking apart in the broth?
Handle gently and place them in the pot carefully to absorb the broth without falling apart.
What to Serve With This Recipe
Kiritanpo pairs beautifully with simple yet flavorful accompaniments. Traditional dipping sauces, such as yuzu kosho or a soy-based ponzu, can enhance its depth. A side of lightly pickled vegetables or tsukemono balances the dish’s richness with a crisp contrast. To complete the experience, pair kiritanpo with warm sake or green tea, both of which harmonize with the umami flavors of the broth.
Kiritanpo is more than just a meal—it’s a soul-warming dish deeply rooted in Japanese tradition. The combination of a rich, umami-laden broth, tender chicken, earthy vegetables, and perfectly soaked rice skewers creates a uniquely comforting experience. This dish is ideal for cozy nights, bringing together loved ones around a steaming pot of fragrant, flavorful broth. Whether following tradition or adding your own twist, kiritanpo is a must-try for those who appreciate Japanese comfort food at its finest.
Ingredients
Broth & Protein:
1000cc water
1 whole Hinaijidori chicken bone
200g Hinaijidori chicken meat
Vegetables & Aromatics:
120g burdock root, shaved thinly
3 stalks scallions, sliced diagonally
150g Japanese parsley, cut into 4-5cm pieces
Mushrooms & Noodles:
100g maitake mushrooms
1 bag konjak noodles, cut into bite-size pieces
Seasoning:
80-100g soy sauce
Sake (as needed)
Other:
10 skewers kiritanpo
Instructions
In a large pot, combine the water and chicken bones. Bring to a gentle boil over medium heat, occasionally skimming off any impurities that rise to the surface to ensure a clear and flavorful broth.
Once the broth is clear and rich, remove the chicken bones. Add the chicken meat and burdock root to the pot, allowing them to simmer together while continuing to remove any remaining scum.
When the broth reaches a rolling boil, introduce the konjak noodles and maitake mushrooms. Let them cook briefly before seasoning with soy sauce, sake, and a pinch of salt, adjusting to taste for a balanced, umami-rich flavor.
Carefully place the halved kiritanpo skewers into the pot, arranging them neatly so they absorb the broth without breaking apart. Finally, scatter the sliced scallions and Japanese parsley over the top.
Allow the ingredients to simmer gently until everything is tender and infused with the deep, savory essence of the broth. Serve hot, ensuring each portion includes a mix of tender chicken, vegetables, and kiritanpo soaked in the flavorful stock.
Kiritanpo Recipe
Ingredients
Broth & Protein:
- 1000 cc water
- 1 whole Hinaijidori chicken bone
- 200 g Hinaijidori chicken meat
Vegetables & Aromatics:
- 120 g burdock root shaved thinly
- 3 stalks scallions sliced diagonally
- 150 g Japanese parsley cut into 4-5cm pieces
Mushrooms & Noodles:
- 100 g maitake mushrooms
- 1 bag konjak noodles cut into bite-size pieces
Seasoning:
- 80-100 g soy sauce
- Sake as needed
Other:
- 10 skewers kiritanpo
Instructions
- In a large pot, combine the water and chicken bones. Bring to a gentle boil over medium heat, occasionally skimming off any impurities that rise to the surface to ensure a clear and flavorful broth.
- Once the broth is clear and rich, remove the chicken bones. Add the chicken meat and burdock root to the pot, allowing them to simmer together while continuing to remove any remaining scum.
- When the broth reaches a rolling boil, introduce the konjak noodles and maitake mushrooms. Let them cook briefly before seasoning with soy sauce, sake, and a pinch of salt, adjusting to taste for a balanced, umami-rich flavor.
- Carefully place the halved kiritanpo skewers into the pot, arranging them neatly so they absorb the broth without breaking apart. Finally, scatter the sliced scallions and Japanese parsley over the top.
- Allow the ingredients to simmer gently until everything is tender and infused with the deep, savory essence of the broth. Serve hot, ensuring each portion includes a mix of tender chicken, vegetables, and kiritanpo soaked in the flavorful stock.
