Tori nabe, Japanese chicken and tofu hot pot

The Japanese winter dish shared at the table: chicken, tofu, Chinese cabbage, mushrooms and leek simmered in a light dashi broth, finished with a few udon noodles in the broth.

Instructions

1. Bring the dashi to a gentle simmer with the soy sauce and mirin.

2. Add the sliced carrot, the cabbage stems and leek cut on the diagonal, then the thinly sliced chicken; simmer for 8 minutes.

3. Add the cubed tofu, shiitake, enoki, cabbage leaves and shungiku; cook for 5 more minutes.

4. Bring the pot to the table. When the bowls are nearly empty, warm the udon in the remaining broth and scatter with spring onion.

Chef's tips

• Never let the broth boil hard, so the chicken stays tender.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.