Ingredients with Measurements:
- 1 lb of pork loin
- 4 cups of cooked rice
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tablespoons of sake
- 2 tablespoons of sugar
- 1 tablespoon of grated ginger
- 1 tablespoon of sesame oil
- 4 green onions, chopped
- 4 bamboo skewers
Special equipment needed:
- Grill or grill pan
- Wooden spoon
- Mixing bowl
Step-by-step instructions:
1. Cut the pork loin into thin slices and set aside.
2. In a mixing bowl, combine soy sauce, mirin, sake, sugar, grated ginger, and sesame oil. Mix well.
3. Add the pork slices to the marinade and let it sit for at least 30 minutes.
4. While the pork is marinating, prepare the kiritanpo. Take a handful of cooked rice and form it into a cylindrical shape around a bamboo skewer. Repeat until all the rice is used up.
5. Grill the pork slices on a grill or grill pan until cooked through.
6. Grill the kiritanpo until slightly browned on all sides.
7. Remove the kiritanpo from the skewers and place them on a plate.
8. Arrange the grilled pork slices on top of the kiritanpo.
9. Garnish with chopped green onions.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Grill the pork and kiritanpo over medium-high heat.
Serving size:
This recipe serves four people.
Nutritional information:
Calories per serving: 450
Total fat: 10g
Saturated fat: 3g
Cholesterol: 70mg
Sodium: 800mg
Total carbohydrates: 60g
Dietary fiber: 2g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Pork loin can be substituted with chicken or beef.
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with dry white wine.
Variations:
- Instead of grilling the pork, it can be pan-fried or baked.
- Kiritanpo can be stuffed with vegetables or meat before grilling.
Tips and tricks:
- Use a wooden spoon to shape the rice around the bamboo skewers.
- Soak the bamboo skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a large platter with the kiritanpo arranged in a circular pattern and the grilled pork slices on top.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with miso soup and a side salad.
Suggested side dishes:
- Edamame
- Steamed vegetables
- Pickled vegetables
Troubleshooting advice:
- If the kiritanpo falls apart on the grill, try packing the rice more tightly around the skewers.
- If the pork is tough, try marinating it for longer.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F.
- Wash hands and utensils thoroughly after handling raw meat.
Food history:
Kiritanpo is a traditional Japanese dish made from mashed rice formed around a skewer and grilled. It originated in the Akita Prefecture in northern Japan.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the marinade and grilled pork. The kiritanpo adds a chewy and slightly nutty flavor from the grilled rice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese