Classic Japanese hotpot
One of the iconic winter dishes in Japan
Ingredients for 2
1 /2 lb Chicken thigh or breast *1 see note
2 TBSP Shio-Koji
5 cm Kombu seaweed(dry)
3 cups Water
1/2 cup Daikon(half inch thick sliced)
1/2 block Soft or medium tofu(cut in small blocks)
1 cup Mushroom(any kind / fresh)
1/2 cup Green onion(chop in 2-3 inch or cut into small pieces)
2 cups Napa cabbage or bok choy (cut in 2 inch) or any leafy greens *2 see note
Instructions
Put water and kombu in a pot and soak kombu for at least 30 minutes.
Cut and marinate chicken with shio-koji for at least 30 minutes.
Add daikon and chicken in the pot, slowly boil with medium heat.
Once the water is boiled, add tofu, mushroom and white part of napa cabbage.
Put a lid on, gently boil for 10-15 minutes until the chicken is fully cooked.
Add green onion and green part of napa cabbage or any leafy greens.
Serve with Ponzu*3 or our Yuzu chili miso or Kimchi koji*4 if you like spicy.
Don’t throw away the liquid! That’s the umami soup!
- Liquid in a pot is absolutely full of umami ! At the end of the hotpot, we usually make Zo-sui ( Japanese congee).
How to make Zo-sui
- Put a bowl of cooked rice in the umami soup, stir a bit and add beaten egg on top of rice. Put a lid on and to cook for a few minutes!
NOTE
1 : Substitute salmon or white fish for chicken are also good!! If you use sliced pork or beef, add at the end and cook for a few minutes.
2 : You can also use any other leafy greens like lettuce, mizuna, baby leaves or pea shoots and sprouts, but add those just before you eat.
3 : Ponzu is a soy sauce base citrusy dipping sauce and you can get any Japanese store or asian food aisle.
4 : Kimchi koji is one of our limited products in a holiday gift box.
