Hot Pot with Chicken and Vegetables
In Japan hot pots (nabe) are made on the table in front of guests using a special gas cooker. You can combine different ingredients of your choice like pork or beef slices, fish or seafood. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time10 mins
- Cooking Time10 mins
- 800ml fish stock dashi or buillion
- 200g chicken leg fillets
- 1/3 pc tofu
- 200g chinese cabbage
- 100g spinach
- 8 pcs shiitake mushrooms
- 100g shimeji mushrooms
- 1/2 pc carrot
- 1/2 pc leek
- Kikkoma Sesame Sauce
- Kikkoman Ponzu Citrus Soy Sauce
Chop the meat into bite-sized pieces. Repeat with tofu, shiitake and vegetables. The shimeji do not need slicing. Precook the carrot until half done.
Bring the dashi or buillion to the boil in a pot, add meat, mushrooms and vegetables and cook until everything is tender. Serve in small bowls with Kikkoman Sesame Sauce and Kikkoman Ponzu Sauce for dipping.