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Kiritanpo Nabe with Shirataki noodles, a rich Japanese soup with vegetables and noodles
Rich and appetising Kiritanpo Nabe with Shirataki noodles

Kiritanpo Nabe

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Kiritanpo is the soul of Akita Prefecture in northern Japan: freshly cooked rice is mashed, moulded onto cedar skewers, and toasted over embers. 'Nabe' means one-pot dish (hot pot), where these rice sticks cook in a chicken and soy sauce broth, soaking up the flavours whilst retaining their chewy texture. The Shirataki noodles (made from konjac root) add a low-calorie, crunchy texture to the dish, creating a perfect contrast with the soft rice.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Japanese (Akita Prefecture)

Ingredients

Equipment Needed

  • Donabe (Japanese clay pot) or thick-walled saucepan: for tabletop cooking and heat retention.

Allergen Information

⚠️ Gluten
⚠️ Soya

Instructions

1 ✓

Preparation: Rinse the shirataki noodles with hot water and cut to a manageable length. Cut the chicken into bite-sized cubes. Cut the kiritanpo sticks diagonally into 3-4 pieces. Score the top of the mushrooms, cube the tofu, and cut the leek into thick rounds.

Tip: Parboiling/scalding the shirataki removes the distinctive fishy smell of the konjac plant.
2 ✓

Soup Base: Bring the stock to a boil in the pot. Add the soy sauce, mirin, and salt. Taste it: it should be slightly saltier than a finished soup, as the ingredients will release water.

Tip: The sweetness of the mirin and the umami of the stock give the dish its 'body'.
3 ✓

Cooking Phase 1: Add the chicken and mushrooms to the soup. Simmer over a medium heat for 5-8 minutes until the chicken is almost done.

Tip: The chicken and mushrooms further flavour the stock (synergy of glutamates and inosinates).
4 ✓

Cooking Phase 2: Add the tofu, shirataki noodles, and leek. Finally, add the kiritanpo pieces.

Tip: The kiritanpo is already heat-treated (toasted), it only needs to warm through. If you add it too early, it will disintegrate in the soup.
5 ✓

Finishing: Cook for another 3-5 minutes until the kiritanpo absorbs the broth but still holds its shape. Serve immediately from the pot.

Recipe FAQ

What is Shirataki?
Noodles made from konjac root, almost calorie-free with a gelatinous texture. It is important to rinse them thoroughly before use due to their distinctive smell.

Ingredients

  • 4 pcs Kiritanpo (toasted rice sticks)
  • 200 g Shirataki noodles
  • 300 g Chicken thigh fillets
  • 2 stalks Leek (thicker than spring onion)
  • 100 g Shiitake mushrooms
  • 150 g Tofu (firm)
  • 750 ml Dashi stock or chicken stock
  • 3 tbsp Soy sauce
  • 2 tbsp Mirin
  • 1 tsp Salt