Prepare 2 rice cooker cups' worth of rice (360 ml). Use a rolling pin to lightly roll it out, then bring it together and divide into 5 portions. Wrap over cooking chopsticks or metal skewers.
Each one should be about 15-16 cm long. Grill or toast until lightly browned.
Combine the dashi stock, soy sauce, sugar, and sake and turn on the heat. Season with salt. Cut the pork into easy-to-eat pieces and add it to the pot. Add the vegetables and aburaage and bring to a boil.
Remove the cooked kiritanpo from the skewers or chopsticks, then cut each one diagonally into 4 pieces. Add to the boiling pot and bring back to a boil. Eat while still hot.
Story Behind this Recipe
I saw a kiritanpo hot pot on TV, so I wanted to eat it. I wondered if I could make it at home.
If the rice is not freshly cooked, it will be hard to bring it together well. I don't know what the real thing tastes like, so it may be different.