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1
Cook the washed Akita Komachi rice by the absorption method. While still hot, transfer to a wooden bowl or suribachi. Pound with a pestle or wooden implement using the hangoroshi technique: continue until approximately half the grain structure is broken down — the mass becomes cohesive and sticky at the surface while individual grains remain visibly intact within. The mixture is ready when it holds a firm impression from the pestle and the broken-starch surface appears glossy.
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2
Divide the pounded rice into eight equal portions. With dampened hands, press and mould each portion firmly around the upper two-thirds of a soaked bamboo skewer, forming a compact cylindrical log approximately 3–4 cm in diameter. Press firmly so no air pockets remain between rice and skewer. The cylinder should resist gentle squeezing without cracking at the surface.
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3
Grill the kiritanpo over an irori open hearth or charcoal at medium distance — not close direct heat — turning regularly on all sides. The exterior crust develops gradually: pale gold first, then deepening to an even toasted brown. The dish is ready when the exterior is uniformly crisp and audibly firm when tapped with a fingernail, and the interior remains yielding when pressed at the tip.
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4
For dengaku miso: combine the white miso, mirin, and sugar (and walnut paste if using the Akita variation) in a small saucepan. Warm over low heat, stirring, until the sugar dissolves and the paste is smooth and glossy. Remove from heat. Immediately after grilling, while the kiritanpo are still hot, brush or spread the dengaku miso over the exterior. The heat of the rice caramelises the miso on contact, producing a lacquered, sweet-savoury surface. Serve directly on the skewer at this point if eating as dengaku.
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5
For kiritanpo nabe: bring the hinai jidori broth and the togi-mizu to a simmer in a donabe or heavy pot. Add the chicken pieces and the gobo sasagaki curls. Simmer until the chicken is cooked through and the burdock has perfumed the broth with its characteristic earthiness. Add the remaining vegetables and cook until just tender. The broth at this stage should be deep, savoury, and distinctly aromatic.
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6
Cut the remaining grilled kiritanpo into thick rounds (approximately 3–4 cm). Add to the simmering nabe only in the final minutes of cooking — they are the last component to enter the pot. They are ready when the exterior of each round has absorbed broth and swollen slightly, yet the centre retains the contrast of its grilled crust within. Remove from heat and serve immediately from the donabe at the table; prolonged simmering will cause the rounds to disintegrate.