Kiritanpo nabe

First, prepare the Kiritanpo. Wash Japanese short-grain rice thoroughly and cook it with Water for rice in a rice cooker or pot until fluffy. Once cooked, transfer the hot Japanese short-grain rice to a large bowl and mash it with a wooden pestle until it is about 70-80% mashed, leaving some grains intact for texture. Divide the mashed Japanese short-grain rice into portions and form them into cylindrical sticks around cedar skewers or simply into thick sticks about 15cm long and 3cm in diameter. Grill the Kiritanpo over a charcoal grill, a gas grill, or under a broiler until golden brown and slightly charred on all sides. Set aside.

Prepare the dashi stock. Place Kombu in Water for dashi in a pot and let it soak for at least 30 minutes. Heat the pot over medium heat, removing the Kombu just before the water boils. Bring the water to a boil, then turn off the heat and add Katsuobushi. Let the Katsuobushi steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi. Set the dashi stock aside.

Prepare the remaining ingredients. Cut Chicken thigh into bite-sized pieces. Peel Gobo and slice it diagonally into thin pieces, then soak in water for 5 minutes to remove bitterness, drain well. Slice Negi diagonally into 2cm pieces. Break Maitake mushrooms into smaller clusters. Score Konnyaku on both sides in a crosshatch pattern and tear it into bite-sized pieces. Wash Seri and cut into 5cm lengths.