Origins and History
Chiritori-nabe is thought to have developed from grilled offal cooked on an iron griddle. Because tetchan, or large intestine, was once a principal ingredient, the dish was also known as tetchan-nabe or horumon-nabe.
Its rich, Korean-inspired seasoning has also led it to be described as a hearty Korean-style hot pot. However, chiritori-nabe is a distinctly Japanese dish and is different from Korean dishes such as jeongol and bulgogi.
A Specialty Born from Osaka’s Grilled-Food Culture
There are several theories about the origins of chiritori-nabe. One widely cited theory traces it to a teppanyaki restaurant called Bansaibashi that once operated in Osaka’s Ikuno Ward.
The restaurant’s owner also operated a metalworking factory, where shallow, square stainless-steel pans were produced. Because the shape resembled a dustpan, customers began calling the dish chiritori-nabe. The nickname eventually spread throughout the Kansai region.
Originally, this type of offal dish was commonly known as tetchan-nabe or horumon-nabe. Interestingly, the restaurant where the dish is said to have originated has continued to serve it under the name teppanyaki from its earliest days to the present.
A Soul Food of Osaka
Originally enjoyed as tetchan-nabe or horumon-nabe, chiritori-nabe became popular throughout the Kansai region as one of the many ways to enjoy grilled offal.
Its generous presentation, deep flavor, and combination of meat and vegetables have made it a familiar part of Osaka’s casual food culture.
How Chiritori-nabe Is Prepared
Chiritori-nabe is prepared by cooking seasoned meat and vegetables in a shallow stainless-steel pan. The sauce varies from restaurant to restaurant and household to household, but common ingredients include soy sauce, miso, mirin, garlic, and gochujang Korean chili paste.
Kimchi may also be added to provide extra richness and heat.
Typical Ingredients
Beef horumon: Common cuts include beef tongue, tetchan large intestine, mino first stomach, and harami skirt steak.
Vegetables: Typical choices include onions, green onions, cabbage, garlic chives, and bean sprouts.
Other ingredients: Kimchi and tofu are also commonly added.
Seasoning and Cooking Tips
The sauce is typically based on soy sauce, miso, mirin, garlic, and gochujang, with kimchi often added for extra flavor.
As the vegetables cook, they release their natural moisture, creating more cooking liquid and allowing the ingredients to soften and absorb the rich seasoning. The horumon is usually coated and massaged with the sauce beforehand so that the bold flavor can penetrate the meat.
The Best Part: Finishing the Meal
One of the pleasures of chiritori-nabe comes at the end of the meal. The remaining sauce contains the concentrated flavors of the horumon and vegetables.
This flavorful broth can be used to make zosui, a Japanese rice porridge-style dish, or tossed with udon noodles. Using the remaining sauce means that the flavors of the hot pot can be enjoyed right through to the final bite.
Modern Variations of Chiritori-nabe
Today, chiritori-nabe comes in many variations. In addition to horumon, some versions use chicken or seafood. Different seasonings are also available, including salt-based sauces, curry flavors, and soy-milk-based broths.
These variations allow both first-time visitors and returning diners to enjoy different interpretations of the dish.
Making Chiritori-nabe at Home
Although chiritori-nabe is often enjoyed at specialty restaurants, it can also be prepared at home. A hot plate can be used instead of a traditional pan, and recipes are available that do not require the characteristic square chiritori-style pan.
Enjoying the Dramatic Presentation
Part of the appeal of chiritori-nabe is its appearance. A generous mound of vegetables and horumon is piled into the pan before cooking, creating a striking presentation that can be almost as enjoyable to look at as it is to eat.
The colorful and abundant ingredients also make chiritori-nabe a dish that many diners will want to photograph before digging in.
Perfect for Sharing
Chiritori-nabe is particularly well suited to sharing with a group. Friends and family can gather around the pan, cook the ingredients together, and share the food while enjoying conversation.
It is especially comforting during the colder months, when the steaming hot pot provides a warming meal for both body and spirit.
Experience Osaka’s Bold Hot Pot Culture
Chiritori-nabe is an Osaka-born hot pot known for its generous presentation and rich, savory flavor. The combination of horumon and vegetables, the wide range of possible variations, and the flavorful finishing dishes all contribute to its appeal.
When exploring Osaka’s local food culture, try chiritori-nabe at a specialty restaurant or enjoy a homemade version for a hearty taste of this distinctive Osaka soul food.