Chicken and Shrimp Kushi Nabe
Ingredients
- 1.5 Ldashi stock (liquid)
- 500 gChicken leg (deboned and diced)
- 12 pcShrimp (peeled)
- 100 mlsoy sauce
- 100 mlmirin
- 50 mlSake or rice alcohol
- 250 gtofu (in 3cm cubes)
- 2 pcLeek (in sections)
- 8 pcshiitake mushroom (whole without stems)
- 1 pcChou chinois pé-tsaï (translated from French) (roughly chopped)
- 1 pcCarrot (sliced into rounds)
- 1 tspGinger powder
- 16 pcBamboo skewers (bamboo)
Method
A clear, steaming dashi broth where chicken and vegetable skewers remain juicy. The aroma of dashi and mirin fills the room as the ingredients soak up the umami flavors.
- 1
Debone the chicken thighs and cut into 3 cm cubes. Cut the leek into sections of the same size. Thread chicken and leek alternately onto skewers. Do the same with the peeled shrimps and shiitake mushrooms.
- 2
In a large pot, pour the dashi broth, soy sauce, mirin, and sake. Add the ginger powder. Bring to a simmer, never reaching a rolling boil to keep the liquid clear.
- 3
Cut the Chinese cabbage and tofu into large chunks. Slice the carrot into thin rounds. Place these ingredients at the bottom of the pot in the simmering broth.
- 4
Delicately submerge the skewers in the broth. Let cook for about 8 to 10 minutes. The chicken meat should be white and firm to the touch, and the shrimp should become opaque and pinkish.
Frequently asked questions
How do you get this dish right?
- Never boil the broth violently, as it would cloud the dashi and toughen the chicken.
- If you have a portable stove, place the pot in the center of the table so everyone can serve themselves as they go.
How long does this dish keep?
Separate the skewers from the broth for storage. Reheat gently over low heat in the liquid to maintain tenderness.
