Description
A cozy and delicious Japanese Nabe Hot Pot recipe perfect for sharing with family and friends.
Ingredients
Scale
- 6 cups dashi broth (or chicken broth)
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 cup shiitake mushrooms, sliced
- 1 cup napa cabbage, chopped
- 1 cup bok choy, chopped
- 1 cup carrots, sliced
- 1 cup tofu, cubed
- 1 cup green onions, chopped
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a large pot, bring the dashi broth to a simmer over medium heat.
- Add the chicken pieces to the pot and cook for about 5 minutes, or until the chicken is cooked through.
- Stir in the shiitake mushrooms, napa cabbage, bok choy, and carrots. Cook for an additional 5-7 minutes until the vegetables are tender.
- Gently add the tofu cubes to the pot and simmer for another 3 minutes.
- Stir in the soy sauce, mirin, sake (if using), and sesame oil. Adjust seasoning to taste.
- Remove the pot from heat and garnish with chopped green onions.
- Serve hot with cooked rice on the side.
Notes
- For a spicier version, add sliced jalapeños or a dash of chili oil to the broth.
- You can customize the vegetables based on your preference; try adding daikon radish or snow peas for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg