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Kiritanpo nabe with Chinese cabbage, served with chicken and rice cakes
Warming Kiritanpo Nabe with toasted rice skewers and chicken broth

Kiritanpo Nabe with Chinese Cabbage

Author: Flavelo
Recipes Main Courses Soups
A dish of the mountain hunters of Akita prefecture, originally made with rice sticks (kiritanpo) speared around the fire. 'Nabe' means pot – a communal meal where everyone picks delicacies from the shared, bubbling soup. Grilled rice sticks add a unique smoky flavour and chewy texture to the soup, while absorbing the rich juices of chicken and vegetables.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large saucepan or 'Donabe' (Japanese clay pot)
  • Chopping board
  • Ladle

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Cut the chicken into bite-sized cubes, the onion into wedges, the Chinese leaf into larger pieces. Cut the rice sticks (kiritanpo) diagonally in half.

Tip: Diagonal cutting gives larger surface area so the rice can absorb more tasty soup.
2 ✓

Heat the sesame oil in the pot. Fry the chicken until white, then add the onion and grated ginger. Fry for another 1-2 minutes.

Tip: Browning the chicken and onion creates deeper flavours (Maillard reaction) than just dropping them into water.
3 ✓

Pour over the stock and soy sauce. Bring to the boil, and skim off any foam forming on top.

Tip: Skimming results in a clearer, more transparent soup.
4 ✓

Add the Chinese leaf (thicker white parts first, then leaves). Cook for 5 minutes.

Tip: Different parts of the cabbage take different times to soften.
5 ✓

Finally, add the kiritanpo pieces. Cook for another 3-5 minutes until the rice softens but doesn't fall apart.

Tip: The starch from the rice will thicken the soup slightly.
6 ✓

Serve hot, sprinkled with sesame seeds and fresh herbs.

Tip: Consume immediately, as rice sticks eventually disintegrate completely in the broth.

Recipe FAQ

What is Kiritanpo?
Cylinder made from mashed cooked rice, skewered and toasted. If unavailable, you can make at home from sticky rice.
The rice stick fell apart, why?
You cooked it too long. Kiritanpo should be added only at the very end, just long enough to warm through and soak up juices.

Ingredients

  • 200 g Kiritanpo (Rice sticks)
  • 200 g Chinese leaf (Chinese cabbage)
  • 300 g Chicken thigh fillets
  • 1 tbsp Fresh ginger (grated)
  • 1 pc Onion
  • 3 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 l Chicken or vegetable stock
  • 1 tbsp Sesame seeds
  • 1 bunch Fresh parsley (or coriander)