Chicken and Vegetable Nabe

A steaming hot pot where chicken pieces become tender and juicy in a clear broth. Vegetables soak up the umami and the cabbage becomes almost translucent during cooking.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 496
• Protein: 47 g
• Carbs: 19 g
• Fat: 21 g

Ingredients

• 600 g Chicken thigh ( in pieces )
• 250 g firm tofu ( cubed )
• 1 piece Chinese cabbage ( roughly sliced )
• 2 piece Leek ( sliced diagonally )
• 8 piece shiitake mushroom ( whole )
• 1 piece Carrot ( sliced )
• 1 L dashi stock
• 50 ml Sake or rice alcohol
• 3 tbsp soy sauce
• 2 tbsp mirin
• 150 g Garland chrysanthemum ( washed and cut into segments )

Instructions

1. Broth preparation

   In a large pot, pour the dashi broth, sake, soy sauce, and mirin. Bring to a simmer. The marine scent of the dashi should begin to fill the room.

2. Cutting the ingredients

   Cut the chicken into bite-sized pieces. Cut the Chinese cabbage into wide strips, the leeks into diagonal slices, the shungiku into segments, and the tofu into firm cubes. Carrots should be in thin rounds to cook quickly.

3. Assembly and cooking

   First, plunge the chicken into the simmering liquid. Skim if necessary to keep the broth clear. Then add the tofu, shiitakes, and vegetables (except for the shungiku). Cover.

4. Final cooking

   Simmer until the chicken is cooked through. Add the shungiku at the very end so it stays green and crunchy. Serve directly from the pot in the center of the table.

Chef's tips

• Keep the remaining broth for the end of the meal: add white rice and a beaten egg to make Zosui (broth rice).
• Do not boil too hard; a simmer is enough to keep the chicken juicy.

Storage

Keeps for 2 days in the fridge. Reheat gently in a saucepan.