As the cold winter months set in, I find myself craving warm, comforting foods that fill my home with delicious aromas. Nothing satisfies my soul more than a piping hot pot filled with chicken, mushrooms, vegetables, and tofu simmering away on the stove. The subtle yet savory dashi broth seeps into each ingredient, infusing everything with its magical umami flavor that I honestly can’t describe in words.
I think my love for Japanese hot pot dishes like this Japanese Chicken Mushroom Hot Pot was passed down from my grandmother, who would make her own version when I was young. I have such fond memories of our family gathered around the table on cold weekends, laughing and cooking the ingredients in the pot. The dish always brought us together. Now that I live far from my family, recreating this soulful dish fills me with nostalgia and the warmth of my grandmother’s kitchen.
The aroma of the dashi broth infused with sake and ginger transports me back to my childhood each time. And though my version may not be as perfect as my grandmother’s, I try my best to recreate her magical balance of flavors. When I dip the tender chicken and mushrooms into the bright, citrusy ponzu sauce, it’s like I’m experiencing my first tastes of this dish all over again. The memories come flooding back to me, filling me with warmth and nostalgia for my family. That’s why I can’t wait to share this recipe for Chicken Mushroom Hot Pot with all of you, so you can create your own cozy memories around a piping hot pot filled with the most comforting, soul-nourishing ingredients. I hope it fills your home with warmth and the aroma of dashi as it simmers away!
Japanese Chicken Mushroom Hot Pot Recipe
Japanese Chicken Mushroom Hot Pot
Equipment
Ingredients
- 17 fl. oz. of stock, chicken
- 2 tablespoons of soy sauce, low sodium
- 2 tablespoons of miso paste, white
- 4 chunk-cut chicken thighs
- 2 cubed leeks
- 10 1⁄2 oz. of halved mushrooms, chestnut
- 2 sliced carrots, medium
- 7 oz. of chopped cavolo nero (kale)
- 1 tablespoon of unami paste ginger
Instructions
- Heat soy sauce and stock in large pot.
- Place 1 teaspoon of stock in small bowl. Whisk the miso in. Stir the mixture into stock.
- Place mushrooms and leeks in pot. Bring to a boil and cover. Cook for 8-10 minutes. Add other ingredients but not umami paste yet.
- Cover. Cook for 6-10 more minutes. Then stir in umami paste and season as desired.
- Place hot pot on burner on dinner table. Have your diners cook the pieces of chicken in the hot stock individually, making sure each one has their own bowl, too. They can add as much soup as they want.
Video
Notes
- Note on Ingredients: Always opt for fresh, organic chicken and mushrooms. It makes a world of difference to the flavor and is a nod to the authenticity of the dish. Hungry for more such insights? Don’t forget to subscribe and journey with me through global culinary trails!
- Customization Alert: While this recipe stays true to the Japanese roots, don't hesitate to give it your personal touch. Maybe a hint of spice or an extra herb? After all, the best recipes are those that evolve. Loved this recipe? Share your version and inspire others. And yes, subscribe for more such tweaks and tales!
- Serving Suggestion: The true essence of the Chicken Mushroom Hot Pot is best enjoyed when shared. So, gather your loved ones, lay out some traditional sides, and let the feast begin. Tried this recipe? Share the love on social media and let the world know. And, hit subscribe for more heartwarming dishes coming your way!
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Chicken Mushroom Hot Pot: Pressure Cooker Method
This recipe outlines the steps for preparing a flavorful chicken and mushroom dish using a pressure cooker. It starts with cleaning and cutting the chicken and washing and chopping the mushrooms. The cooking process involves sautéing garlic and ginger, layering the chicken and mushrooms, and infusing flavors with broth, soy sauce, mirin, and sake. Pressure cooking is then employed for 15 minutes to ensure swift cooking and intense flavor melding. After natural pressure release, the dish is stirred, and fresh herbs or garnishes can be added. The final presentation involves ladling the chicken, mushrooms, and broth into bowls and optionally pairing the dish with rice or noodles for a delightful homemade meal.
Cooking Tips
First and foremost, I always use a high-quality dashi stock made with kombu (dried kelp) and bonito flakes as the base. This infuses the broth with a wonderfully savory umami flavor that serves as the foundation for the entire dish.
I also like to add just a splash of sake and freshly grated ginger to give the broth extra depth. The subtle sweetness pairs so nicely with the mushrooms! Speaking of mushrooms, I use a mix of shiitake, maitake, shimeji, and enoki to get an array of textures and earthiness. And the chicken must be high quality – I prefer boneless skinless thighs for their tenderness.
My favorite part is assembling all the colorful vegetables like napa cabbage, carrots, negi scallions, and bright green shungiku leaves into the pot after the broth has simmered. It makes such a vibrant, appetizing presentation! The ponzu citrus dipping sauce on the side ties everything together.
Serving Suggestions
For a light, refreshing contrast, I would suggest Kohlrabi Salad or Guacamole Salad. The crisp, bright vegetables and citrusy dressing would cut through the unctuous broth nicely.
If you want something hearty and warming alongside the hot pot, Curry Yakisoba or Schezwan Noodles would be excellent options. The spicy, gingery noodles complement the mushrooms and chicken perfectly.
For an extra pop of brightness, Spicy Baked Cod or Teriyaki Salmon would offset the hot pot with their fresh, zesty flavors. And for soaking up every last drop of that wonderful broth, some Scallion Pancakes or Fluffy White Rice can’t be beat!
No matter what you choose, Chicken Mushroom Hot Pot makes for the ultimate comforting, soul-warming meal on a cold day. Enjoy it with some crisp vegetables, spicy noodles, or fluffy rice to round out a delicious, well-balanced Japanese-inspired dinner.
List of 5 FAQs of Chicken Mushroom Hot Pot
- Can I use other types of mushrooms in the Chicken Mushroom Hot Pot? Absolutely! While certain mushrooms like shiitake or enoki are traditionally used in Japanese dishes, feel free to experiment with what you have on hand. Oyster mushrooms, portobello, or even button mushrooms can work.
- What’s the best cut of chicken for this dish? Thighs are generally preferred for their tenderness and richer flavor. However, if you’re watching your fat intake, chicken breasts can be used. Just monitor closely to prevent overcooking.
- I don’t have mirin or sake, what can I substitute? For mirin, a mix of honey and white wine or sherry can be used. For sake, dry sherry or Chinese rice wine are good alternatives.
- Is this dish gluten-free? Traditional soy sauce contains gluten. If you’re gluten-sensitive or celiac, opt for tamari or a certified gluten-free soy sauce.
- Storing leftovers – how and for how long? Cool the hot pot mixture completely before transferring to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, ensure it’s warmed thoroughly on the stove or in the microwave.
Conclusion
I hope this recipe for Chicken Mushroom Hot Pot transports you to the cozy warmth of my grandmother’s kitchen table, filled with the aroma of dashi broth and laughter of family. Though my version may not be exactly like hers, I do my best to recreate those nostalgic flavors and memories. I’m so happy to be able to share this soulful, comforting dish with the Food And Meal community.
If you make this hot pot at home, I’d love to see your creations and hear how it turned out! Please share photos and tag @foodandmeal on social media so I can take a peek into your kitchens. And feel free to leave a comment below letting me know what ingredients you added to make this dish your own. I can’t wait to see the unique spins you put on this classic.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.