Kiritanpo Nabe Akita Rice Stick Hotpot

Prepare the kiritanpo: If using fresh kiritanpo, grill them lightly over a flame or in a pan until slightly browned and fragrant. Cut each piece into 2-3 bite-sized chunks.

Prepare ingredients: Cut chicken thighs into bite-sized pieces. Slice negi diagonally into 2 cm pieces. Tear maitake mushrooms into small clusters. Peel and thinly shave gobo into ribbons, then soak in water for 5 minutes to remove bitterness.

Make the broth: In a large nabe pot or clay pot, combine dashi stock, soy sauce, mirin, and sake. Bring the mixture to a gentle simmer over medium heat.

Add initial ingredients: Add the chicken pieces and gobo to the simmering broth. Cook for about 5-7 minutes until the chicken is mostly cooked through and the gobo is tender.

Add remaining ingredients: Gently add the kiritanpo and maitake mushrooms to the pot. Arrange the negi on top.

Simmer and serve: Continue to simmer for another 5-8 minutes, or until the kiritanpo are heated through and have absorbed some broth, and the vegetables are tender. Add mizuna in the last minute of cooking.

Serve immediately from the pot, encouraging everyone to help themselves.