Japanese Chicken Hot Pot

Japanese Chicken Hot Pot

Season chicken, then marinate. Combine with ingredients in a hot pot. Simmer for 18-22 mins. Rest. Refrigerate wings for later. Strain stock. For kombu dashi, soak kombu, simmer, remove, add ingredients. Simmer, add mizuna. Serve in bowls for a communal feast.

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Course: Main dishes

Cuisine: Japanese

Keyword: chicken, hot pot

CookingStyle: Boiling

Prep Time: 2 41

Cook Time: 30

Total Time: 3 15

Servings: people

Calories: 398kcal

Author: Nazia Cooks

Cost: $35

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Equipment

1 pot

1 stove

Ingredients

Ingredient List:

1 pound chunk-cut chicken thighs
1/2 teaspoons salt
3 cups dashi chicken
1 cup dashi kombu
1/4 cup sake
2 1/2 tablespoons mirin
1/2 cabbage
2 1/2 tablespoons soy sauce
6 thin-sliced green onions
6 to 8 carrots
8 ounces mushrooms
1 tofu
5 ounces mizuna

For chicken dashi:

1 1/3 pound chicken wings
2 green onions
1 teaspoon salt
1 sliced ginger
6 peppercorns
5 cups water

For kombu dashi:

5 cups water
seaweed rectangles

Instructions

Preparation:

Season chicken with salt and allow to marinate for an hour.
Pat chicken dry. Combine with remainder of ingredients in hot pot. Cover. Set on med-high heat.
When broth begins boiling, reduce heat and simmer. Skim if needed. Cover once more. Simmer for 18-22 minutes.
Turn heat off. Allow to rest for 13-15 minutes.
Transfer wings to bowl. Refrigerate for later reuse. Strain stock through sieve.

For kombu dashi:

Combine seaweed/kelp (kombu) and water in hot pot. Allow kombu to soak for 1⁄2 hour. It should grow to about double its original size.
Set hot pot on med. heat without covering. Before broth simmers, remove kombu. Turn off heat.
Turn heat back to med-high. When broth starts boiling, return to low and simmer. Add remainder of ingredients, but not mizuna.
Cover hot pot. Bring to simmer on pot on table till all is cooked through. Add mizuna. Cook for about a minute more. Turn heat off. Give your family or guests individual bowls and allow them to ladle their servings from hot pot.

Video

Notes

This Chicken Hot Pot goes beautifully with a side of Japanese rice or udon noodles. To make it even more delightful, serve with a glass of sake. Always start with a cold broth and gradually heat up to ensure the chicken remains tender and succulent. Once done, serve immediately for optimal flavor.

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Nutrition

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.