Chicken and Shrimp Kushi Nabe

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.

• Prep time: 40 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 524
• Protein: 47 g
• Carbs: 29 g
• Fat: 25 g

Ingredients

• 1.5 L dashi stock ( liquid )
• 500 g Chicken leg ( deboned and diced )
• 12 piece Shrimp ( peeled )
• 100 ml soy sauce
• 100 ml mirin
• 50 ml Sake or rice alcohol
• 250 g tofu ( in 3cm cubes )
• 2 piece Leek ( in sections )
• 8 piece shiitake mushroom ( whole without stems )
• 1 piece Chou chinois pé-tsaï (translated from French) ( roughly chopped )
• 1 piece Carrot ( sliced into rounds )
• 1 tsp Ginger powder
• 16 piece Bamboo skewers ( bamboo )

Instructions

1. Preparing the skewers

   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. Preparing the broth

   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. Setting the vegetables

   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. Cooking the skewers

   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.

Chef's tips

• 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.

Storage

Separate the skewers from the broth for storage. Reheat gently over low heat in the liquid to maintain tenderness.