Ingredients with Measurements:
- 1 lb of boneless chicken thighs, sliced
- 1 lb of firm tofu, cubed
- 1 cup of sliced shiitake mushrooms
- 1 cup of sliced carrots
- 1 cup of sliced daikon radish
- 1 cup of sliced napa cabbage
- 1 cup of sliced green onions
- 1 cup of sliced enoki mushrooms
- 1 cup of sliced konjac noodles
- 6 cups of dashi broth
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 1 tablespoon of mirin
- Salt and pepper to taste
Special equipment needed:
- Large pot or dutch oven
Step-by-step instructions:
1. In a large pot or dutch oven, bring the dashi broth to a boil.
2. Add the chicken, tofu, shiitake mushrooms, carrots, and daikon radish to the pot.
3. Simmer for 5 minutes.
4. Add the napa cabbage, green onions, enoki mushrooms, and konjac noodles to the pot.
5. Simmer for another 5 minutes.
6. Add the soy sauce, sake, mirin, salt, and pepper to the pot.
7. Simmer for another 2 minutes.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Total fat: 10g
Saturated fat: 2g
Cholesterol: 60mg
Sodium: 1500mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 8g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Tofu can be substituted with tempeh.
- Shiitake mushrooms can be substituted with button mushrooms.
- Daikon radish can be substituted with turnips.
- Napa cabbage can be substituted with bok choy.
Variations:
- Seafood can be added to the pot, such as shrimp, clams, or mussels.
- Udon noodles can be added to the pot instead of konjac noodles.
- Different vegetables can be added to the pot, such as snow peas, broccoli, or bell peppers.
Tips and tricks:
- Make sure to slice all the ingredients thinly to ensure even cooking.
- Use a good quality dashi broth for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until hot.
Presentation ideas:
- Serve in individual bowls with a ladle.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with steamed rice or crusty bread.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
Food history:
- Yosenabe is a traditional Japanese hot pot dish that dates back to the Edo period (1603-1868).
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve as a main course for a comforting and satisfying meal.
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Region: Japanese