CLASSIC HOT POT
One of Japan’s most iconic winter dishes!
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 cubes)
1 cup Mushrooms (any kind, preferably fresh)
1/2 cup Green onion (chop in 2-3 inch lengths, or cut into small pieces)
2 cups Napa cabbage or bok choy (cut in 2 inch lengths), or any other leafy greens *2 see note
Instructions
Put water and kombu in a pot, and soak kombu for at least 30 minutes
Cut, then marinate chicken with shio-koji for at least 30 minutes
Add daikon and chicken into the pot, and bring to a slow boil
Once the water has boiled, add tofu, mushrooms and white part of napa cabbage
Put a lid on, and gently boil for 10-15 minutes until the chicken is fully cooked
Add green onion and green part of napa cabbage, or other leafy greens
Serve with Ponzu *3 , our Yuzu chili miso, or Yuzu Kimchi koji if you like it spicy!
Don’t throw away the liquid!… That’s the umami soup!
- The liquid in the pot is absolutely full of umami ! Once most of the ingredients have been consumed, we usually make Zo-sui ( Japanese congee) with what’s left.
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 : Substituting salmon or white fish for chicken is 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, pea shoots or sprouts, but add those just before you eat
3 : Ponzu is a soy sauce based citrus flavoured dipping sauce that you can get any Japanese store or asian food aisle
