30 min · 1 serving · @TOMO | Easy Japanese Cooking Lab
Japanese Chicken Hot Pot
A comforting nabe of chicken thigh, napa cabbage, tofu, mushrooms and carrot simmered in chicken stock, dipped in a soy-citrus sauce.
Nutrition per serving
- 560 kcal
- 43 g protein
- 16 g carbs
- 34 g fat
Ingredients
- 150 g chicken thigh
- 200 g napa cabbage
- 175 g tofu
- 50 g mushrooms
- 40 g carrot
- ½ tbsp chicken stock powder
- 500 ml water
- 1 tbsp soy sauce
- ½ tbsp citrus juice
- ½ tsp sesame oil
- 1 pinch shichimi chili powder (optional)
Steps
- Cut everything into bite-size pieces.
- Bring the water to a boil, add the chicken and simmer gently, skimming off any foam.
- Stir in the stock powder, then add the vegetables and tofu.
- Cover and simmer until everything is cooked through.
- Mix the soy sauce, citrus juice and sesame oil and use as a dipping sauce, with shichimi if you like.
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