‘Nabe’ (Hot Pot) dish is great for entertaining your friends and family, but it is also great for everyday dinner as it is easy to prepare. I cook it for my family quite often, particularly when the weather is cold. The main ingredient of this ‘Nabe’ is Chicken. I always use Chicken Thigh Fillets and also Chicken Balls. Other ingredients include Wombok, Tofu and Asian Mushrooms. The ingredients are cooked in Chicken Stock and enjoyed with ‘Ponzu’ as a dipping sauce.
4 to 5 Servings
500g Chicken Thigh Fillets *cut into bite-size pieces
1 to 2 thick Spring Onion
200g Enoki *OR Shiitake, Shimeji, OR other Asian mushrooms
300g Tofu *medium soft type
1 to 1 & 1/2 litres Chicken Stock *depending on the size of the pot you use
Salt OR Soy Sauce to season the stock
Shichimi (Japanese Chilli Spice Mix)
400 to 500g Chicken Mince
1 small piece Ginger *grated
1/2 teaspoon Salt
1/2 teaspoon White Pepper
1 Spring Onion *finely chopped
1/2 Carrot *finely chopped
2 Shiitake Mushrooms *finely chopped
- To make Chicken Balls, chop up all Vegetables finely, and combine with Chicken Mince, grated Ginger, Egg and Salt & White Pepper. Mix well until well combined.
- Prepare all other ingredients. Basically you can cut them into the size that is easy to eat. Enoki can be trimmed and torn into smaller clusters but not too small.
- Half fill a pot with Chicken Stock and heat over a medium high heat. Lightly season it with Salt. You may also add some Soy Sauce.
- Add Chicken Thigh pieces, Vegetables, Enoki (OR other Asian Mushrooms) and Tofu to the stock. Once it is boiling, add heaped tablespoon size Chicken Mince mixture into the boiling stock.
- When the ingredients are cooked, you may take whatever you like from the pot and enjoy it with or without Ponzu dipping sauce with Shichimi (Japanese Chilli Spice Mix).
- *Note: You don’t need to cook all ingredients at once. When you cook this ‘Nabe’ dish on the dinner table, as you eat, add more fresh ingredients and cook more.
- *Note: After you finish eating this dish, you have a very nice soup left in the pot. This soup should not be wasted. By adding Cooked Rice or Udon Noodles, you can easily enjoy the the soup as a part of the dinner, or next day.