Chicken Hot Pot (Torinabe)雞肉火鍋 (鳥鍋)
A classic Japanese hot pot dish featuring tender chicken simmered with an assortment of vegetables and mushrooms in a flavorful dashi broth. It's a warming and communal meal, perfect for chilly evenings.
01Ingredients
- 500g chicken thighs, boneless, skin-on, cut into bite-sized pieces
- 6 cups (1.5L) dashi broth
- 4 tbsp sake
- 3 tbsp mirin
- 3 tbsp soy sauce
- 1 tbsp sugar
- 1/2 napa cabbage (about 500g), cut into 2-inch pieces
- 1 bunch shungiku (chrysanthemum greens), or watercress, cut into 2-inch pieces
- 200g shiitake mushrooms, stemmed and scored
- 200g enoki mushrooms, trimmed
- 1 block (300g) firm tofu, drained and cut into 1-inch cubes
- 1 leek, white and light green parts, sliced diagonally
- 1 carrot, peeled and thinly sliced into flower shapes
Nutrition (per serving)342kcal
- Protein32.5g
- Carbs18.2g
- Fat14.8g
Fiber 3.1 gSodium 892 mg
02Steps
- In a large pot or nabe (hot pot) cooker, combine dashi broth, sake, mirin, soy sauce, and sugar. Bring the mixture to a simmer over medium heat.
- Add chicken thighs, napa cabbage, shiitake mushrooms, leek, and carrot to the simmering broth. Cook for about 8-10 minutes until the chicken is cooked through and vegetables are tender.
- Add enoki mushrooms, firm tofu, and shungiku (or watercress) to the pot. Cook for another 3-5 minutes until the greens are wilted and tofu is heated through.
- Serve the hot pot directly from the nabe, keeping it warm over a portable burner if desired. Enjoy with optional udon noodles or steamed rice.
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