Ingredients with Measurements:
- 4 cups of sushi rice
- 6 cups of water
- 4-6 chicken thighs
- 1/2 cup of soy sauce
- 1/4 cup of mirin
- 1/4 cup of sake
- 1/4 cup of sugar
- 1/4 cup of water
- 4-6 bamboo skewers
- 2 tablespoons of sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Rice cooker
- Grill or oven
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear. Add the rice and 6 cups of water to a rice cooker and cook according to the manufacturer's instructions.
2. While the rice is cooking, prepare the chicken. Cut the chicken thighs into small pieces and thread them onto bamboo skewers.
3. In a small saucepan, combine the soy sauce, mirin, sake, sugar, and water. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens into a glaze.
4. Preheat your grill or oven to medium-high heat. Brush the chicken skewers with sesame oil and season with salt and pepper.
5. Grill or bake the chicken skewers for 10-15 minutes, turning occasionally, until they are cooked through and slightly charred.
6. Once the rice is done cooking, remove it from the rice cooker and transfer it to a large mixing bowl. Use a wooden spoon to mash the rice until it becomes sticky and forms a dough-like consistency.
7. Divide the rice into 4-6 portions and shape each portion into a cylinder around the chicken skewers.
8. Grill or bake the kiritanpo for 5-10 minutes, until they are golden brown and crispy on the outside.
9. Serve the kiritanpo with the teriyaki sauce drizzled on top and garnish with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Grill or oven: medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 70g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Mirin can be substituted with rice vinegar
- Sake can be substituted with dry white wine
- Sugar can be substituted with honey or maple syrup
Variations:
- Add diced vegetables like carrots, onions, and bell peppers to the chicken skewers for added flavor and nutrition.
- Use the teriyaki sauce as a marinade for the chicken before grilling or baking.
- Serve the kiritanpo with a side of miso soup or a salad for a complete meal.
Tips and tricks:
- Use short-grain sushi rice for the best texture and stickiness.
- Wet your hands with water before shaping the rice around the chicken skewers to prevent sticking.
- Soak the bamboo skewers in water for 30 minutes before using them to prevent burning.
Storage instructions:
Leftover kiritanpo can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kiritanpo on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Arrange the kiritanpo on a platter and drizzle the teriyaki sauce on top. Garnish with chopped green onions and sesame seeds.
Garnishes:
Chopped green onions and sesame seeds
Pairings:
Green tea or sake
Suggested side dishes:
Miso soup or a salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the kiritanpo are falling apart, make sure to shape the rice around the chicken skewers tightly and evenly.
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. It is made by mashing cooked rice and shaping it around a skewer before grilling or baking. The dish is often served with a variety of toppings and sauces, including teriyaki sauce.
Flavor profiles:
Savory, sweet, and slightly smoky
Serving suggestions:
Serve the kiritanpo as an appetizer or main dish.
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Region: Japanese