Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, sliced into bite-sized pieces
- 1 block firm tofu, drained and cut into cubes
- 4 cups chicken broth
- 2 cups water
- 1/2 cup sake
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 carrot, sliced
- 1 cup shiitake mushrooms, sliced
- 1 cup napa cabbage, chopped
- 1 cup spinach leaves
- 1/2 cup scallions, chopped
- Salt and pepper to taste
Special equipment needed:
- Nabe pot or large pot with lid
- Portable stove or hot plate (optional)
Step-by-step instructions:
1. In a nabe pot or large pot, combine chicken broth, water, sake, soy sauce, mirin, sugar, grated ginger, and minced garlic. Bring to a boil over high heat.
2. Add sliced chicken, tofu, onion, carrot, and shiitake mushrooms to the pot. Reduce heat to medium and simmer for 10 minutes.
3. Add chopped napa cabbage and spinach leaves to the pot. Simmer for another 5 minutes or until vegetables are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 18g
- Protein: 32g
- Sodium: 1700mg
- Fiber: 4g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork loin.
- Firm tofu can be substituted with silken tofu or tempeh.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Napa cabbage can be substituted with bok choy or kale.
Variations:
- Add udon noodles or ramen noodles to the pot for a heartier meal.
- Use seafood such as shrimp or scallops instead of chicken.
- Add sliced jalapenos or chili flakes for a spicy kick.
Tips and tricks:
- Use a portable stove or hot plate to keep the nabe pot warm at the table.
- Dip cooked ingredients in ponzu sauce or sesame sauce for extra flavor.
- Use chopsticks or a ladle to serve the hot pot.
Storage instructions:
- Store leftover nabe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat nabe in a pot over medium heat until heated through.
Presentation ideas:
- Serve nabe in the nabe pot at the table for a communal dining experience.
- Garnish with sliced red chili peppers or cilantro for a pop of color.
Garnishes:
- Chopped scallions
- Sliced red chili peppers
- Cilantro
Pairings:
- Steamed rice
- Sake or beer
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the broth is too salty, add more water or chicken broth to dilute it.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F before serving.
- Keep the nabe pot covered when not in use to prevent contamination.
Food history:
- Nabe is a traditional Japanese hot pot dish that is often enjoyed during the winter months.
Flavor profiles:
- Savory, umami, slightly sweet
Serving suggestions:
- Serve hot with steamed rice and a cold beer.
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Region: Japanese