Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, sliced into bite-sized pieces
- 8 ounces shiitake mushrooms, stems removed and caps sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon vegetable oil
- 4 cups chicken broth
- 1/4 cup sake
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Nabe pot or a large pot with a lid
- Portable stove or a hot plate
Step-by-step instructions:
1. Heat the vegetable oil in a nabe pot or a large pot over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Add the mushrooms, onion, garlic, and ginger to the pot and cook for another 5 minutes, stirring occasionally.
3. In a separate bowl, mix together the chicken broth, sake, soy sauce, mirin, sugar, and sesame oil.
4. Pour the broth mixture into the pot and bring to a boil.
5. Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Add the green onions and cilantro to the pot and stir to combine.
7. Serve the harihari-nabe hot, straight from the pot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the chicken and vegetables, low heat for simmering the broth.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian version.
- Shiitake mushrooms can be substituted with any other type of mushroom.
- Sake can be substituted with white wine or rice vinegar.
- Mirin can be substituted with honey or sugar.
Variations:
- Add other vegetables such as carrots, bok choy, or snow peas.
- Use beef or seafood instead of chicken.
- Add udon noodles or rice cakes to make it a more filling meal.
Tips and tricks:
- Use a portable stove or hot plate to keep the nabe pot warm during serving.
- Don't overcook the chicken to prevent it from becoming tough.
- Adjust the seasoning to taste by adding more soy sauce or sugar if needed.
Storage instructions:
Store any leftover harihari-nabe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the harihari-nabe in a pot over low heat until heated through.
Presentation ideas:
Serve the harihari-nabe in the nabe pot with individual bowls for each person.
Garnishes:
Garnish with additional chopped cilantro and green onions.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Harihari-nabe is a traditional Japanese hot pot dish that originated in the Tohoku region of Japan. It is typically made with chicken, mushrooms, and other vegetables in a soy sauce-based broth.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the soy sauce, mirin, and sugar. The sesame oil adds a nutty flavor, while the ginger and garlic add a subtle spiciness.
Serving suggestions:
Serve the harihari-nabe as a main course for a cozy winter dinner party or family gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese
Taste: Savory, Umami, Rich, Earthy, Comforting