Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1/2 lb chicken breast, sliced into bite-sized pieces
- 1/2 lb salmon fillet, sliced into bite-sized pieces
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb napa cabbage, chopped
- 1/2 lb bok choy, chopped
- 1/2 lb shiitake mushrooms, sliced
- 1/2 lb enoki mushrooms, trimmed
- 1/2 lb udon noodles
- 1/2 cup sake
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 1 tbsp vegetable oil
- 4 cups dashi broth
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the chicken and salmon to the pot and cook until browned on all sides.
3. Add the shrimp, napa cabbage, bok choy, shiitake mushrooms, and enoki mushrooms to the pot and stir to combine.
4. In a separate bowl, mix together the sake, soy sauce, mirin, and sugar until the sugar dissolves.
5. Pour the sake mixture into the pot and stir to combine.
6. Add the dashi broth to the pot and bring the mixture to a boil.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes.
8. Add the udon noodles and tofu to the pot and cook for an additional 5-7 minutes until the noodles are tender and the tofu is heated through.
9. Season with salt and pepper to taste.
10. Serve the Tofu Chankonabe in individual bowls, making sure each bowl has an equal amount of protein and vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the chicken and salmon, low heat for simmering the broth.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 8g
Protein: 35g
Carbohydrates: 35g
Sodium: 1400mg
Substitutions for ingredients:
- Instead of chicken, you can use turkey or pork.
- Instead of salmon, you can use cod or halibut.
- Instead of shrimp, you can use scallops or crab meat.
- Instead of napa cabbage, you can use regular cabbage or kale.
- Instead of shiitake mushrooms, you can use button mushrooms or oyster mushrooms.
- Instead of enoki mushrooms, you can use shimeji mushrooms or maitake mushrooms.
- Instead of udon noodles, you can use soba noodles or rice noodles.
- Instead of dashi broth, you can use chicken or vegetable broth.
Variations:
- Add other vegetables such as carrots, daikon, or onions.
- Use tofu noodles instead of udon noodles for a low-carb option.
- Add a beaten egg to the broth for a richer flavor.
- Use miso paste instead of soy sauce for a different flavor profile.
Tips and tricks:
- Make sure to drain the tofu before adding it to the pot to prevent excess water from diluting the broth.
- Use a ladle to serve the Tofu Chankonabe to ensure each bowl has an equal amount of protein and vegetables.
- Adjust the seasoning to your liking by adding more or less salt, sugar, or soy sauce.
Storage instructions:
Store any leftover Tofu Chankonabe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tofu Chankonabe in a pot over low heat until heated through.
Presentation ideas:
Serve the Tofu Chankonabe in individual bowls with chopsticks and a spoon.
Garnishes:
Garnish the Tofu Chankonabe with chopped scallions or cilantro.
Pairings:
Pair the Tofu Chankonabe with a side of steamed rice and a cold beer.
Suggested side dishes:
Serve the Tofu Chankonabe with a side of pickled vegetables or a simple green salad.
Troubleshooting advice:
- If the broth is too salty, add more water or broth to dilute it.
- If the broth is too sweet, add more soy sauce or salt to balance the flavor.
Food safety advice:
Make sure to cook the chicken, salmon, and shrimp to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Chankonabe is a traditional Japanese hot pot dish that is often eaten by sumo wrestlers to gain weight and build muscle.
Flavor profiles:
The Tofu Chankonabe has a savory and slightly sweet flavor from the soy sauce and mirin, with a rich umami flavor from the dashi broth.
Serving suggestions:
Serve the Tofu Chankonabe as a main course for a cozy winter dinner or as a fun and interactive meal for a group gathering.
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Region: Japanese
Taste: Savory, Umami, Hearty, Comforting, Aromatic