Servings: 2
Ingredients
Hot Pot Ingredients
- 1 chicken thigh cut into bite-sized pieces
- 0.5 block tofu cut into bite-sized pieces
- 2 sheets aburaage (fried tofu) cut into bite-sized pieces
- 3 cm carrot cut into thin strips
- 1 pack maitake mushrooms separated into small clusters (optional)
- 1 pack shimeji mushrooms separated into small clusters
- 3 leaves Chinese cabbage roughly chopped
- 0.25 bunch mizuna roughly chopped (optional)
- 1 Japanese leek thinly sliced diagonally
- 2 tablespoons sesame seeds ground
Broth
- 400 ml water
- 3 tablespoons white dashi (shirodashi, concentrated)
Soy Milk
- 400 ml unsweetened soy milk
- 1 tablespoon white miso heaped
Procédé
Preparation
- Bring the water and white dashi to a boil.400 ml water, 3 tablespoons white dashi (shirodashi, concentrated)
- Add the chicken, tofu, aburaage, carrot, and mushrooms.1 chicken thigh, 0.5 block tofu, 2 sheets aburaage (fried tofu), 3 cm carrot, 1 pack maitake mushrooms, 1 pack shimeji mushrooms
- Return to a boil.
- Reduce the heat to medium and simmer for 3 to 5 minutes.
- Once the chicken is cooked through, whisk the white miso into the unsweetened soy milk, then stir the mixture into the pot.400 ml unsweetened soy milk, 1 tablespoon white miso
- As soon as it begins to simmer, add the Chinese cabbage, mizuna, Japanese leek, and ground sesame.3 leaves Chinese cabbage, 0.25 bunch mizuna, 1 Japanese leek, 2 tablespoons sesame seeds
- Maintain a gentle simmer; do not let it boil.
- Enjoy straight from the pot as it cooks.
Notes
- Add the soy milk at the end of cooking and never let it boil: past a gentle simmer, it will curdle and the broth will split.
- Keep the heat low once the soy milk has been added.
- Use unsweetened soy milk (無調整豆乳), not a sweetened or flavored soy drink.
- White dashi (shirodashi) is highly concentrated: adjust the amount to suit your brand.
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