Kiritanpo nabe (Akita grilled rice stick hot pot)

1. Cook the Japanese short-grain rice according to package instructions. While still hot, transfer the cooked rice to a large bowl and mash it lightly with a wooden spoon or pestle until about 70% of the grains are crushed but still retain some texture.

2. Divide the mashed Japanese short-grain rice into 4-6 equal portions. Moisten your hands with water and form each portion around a wooden skewer or chopstick into a cylindrical stick, about 15cm long and 3cm thick. Gently press the rice to ensure it holds its shape.

3. Grill the kiritanpo sticks over a charcoal grill or in a non-stick pan until golden brown and slightly crispy on all sides. Remove the skewers and set the kiritanpo aside.