Ingredients with Measurements:
- 4 cups of short-grain rice
- 6 cups of water
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 tablespoons of curry powder
- 4 cups of chicken broth
- 1 tablespoon of cornstarch
- Salt and pepper, to taste
Special equipment needed:
- Wooden skewers
- Large pot
- Large skillet
- Whisk
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and place it in a large pot with 6 cups of water. Bring the water to a boil over high heat, then reduce the heat to low and cover the pot. Cook the rice for 20 minutes, or until the water is absorbed and the rice is tender.
2. While the rice is cooking, make the kiritanpo. In a large bowl, mix together the soy sauce, mirin, and sake. Add the chicken pieces and toss to coat. Thread the chicken onto wooden skewers, packing it tightly together. Grill the skewers over medium-high heat until the chicken is cooked through and the skewers are golden brown, about 10 minutes.
3. Remove the chicken from the skewers and chop it into small pieces. In a large skillet, heat the vegetable oil over medium heat. Add the onion, carrots, and potatoes and cook until the vegetables are tender, about 10 minutes.
4. Add the curry powder to the skillet and stir to coat the vegetables. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
5. In a small bowl, whisk together the cornstarch and 1/4 cup of water. Pour the mixture into the skillet and stir to combine. Cook for an additional 5 minutes, or until the curry has thickened.
6. Season the curry with salt and pepper to taste. Serve the kiritanpo skewers on top of the curry.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Rice: low heat
- Skewers: medium-high heat
- Curry: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 15g
- Carbohydrates: 90g
- Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Soy sauce can be substituted with tamari or coconut aminos
- Mirin can be substituted with rice vinegar or white wine vinegar
- Sake can be substituted with dry sherry or white wine
- Chicken broth can be substituted with vegetable broth or water
Variations:
- Add diced apples or raisins to the curry for a sweeter flavor
- Use tofu instead of chicken for a vegetarian version
- Add chopped scallions or cilantro as a garnish
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning
- Use a non-stick skillet to prevent the curry from sticking to the pan
- Adjust the amount of curry powder to your liking
Storage instructions:
- Store leftover kiritanpo and curry separately in airtight containers in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the kiritanpo skewers in the oven or on the grill until heated through
- Reheat the curry in a saucepan over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve the kiritanpo skewers on a bed of rice with the curry on top
- Garnish with chopped scallions or cilantro
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Japanese green tea
- Sake
Suggested side dishes:
- Miso soup
- Seaweed salad
- Edamame
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or water
- If the curry is too thin, whisk together more cornstarch and water and add it to the skillet
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Kiritanpo is a traditional dish from the Akita prefecture in Japan, made from mashed rice formed into cylinders around a skewer and grilled
- Japanese curry was introduced to Japan by the British during the Meiji era in the late 19th century
Flavor profiles:
- Savory
- Umami
- Sweet
Serving suggestions:
- Serve hot
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Region: Japanese
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