Chicken Hot Pot (Torinabe) 雞肉火鍋 (鳥鍋)

A classic Japanese hot pot dish featuring tender chicken simmered with an assortment of vegetables and mushrooms in a flavorful dashi broth. It's a warming and communal meal, perfect for chilly evenings.

Nutrition (per serving)

Ingredients

• 500g chicken thighs, boneless, skin-on, cut into bite-sized pieces
• 6 cups (1.5L) dashi broth
• 4 tbsp sake
• 3 tbsp mirin
• 3 tbsp soy sauce
• 1 tbsp sugar
• 1/2 napa cabbage (about 500g), cut into 2-inch pieces
• 1 bunch shungiku (chrysanthemum greens), or watercress, cut into 2-inch pieces
• 200g shiitake mushrooms, stemmed and scored
• 200g enoki mushrooms, trimmed
• 1 block (300g) firm tofu, drained and cut into 1-inch cubes
• 1 leek, white and light green parts, sliced diagonally
• 1 carrot, peeled and thinly sliced into flower shapes

Steps

1. In a large pot or nabe (hot pot) cooker, combine dashi broth, sake, mirin, soy sauce, and sugar. Bring the mixture to a simmer over medium heat.
2. Add chicken thighs, napa cabbage, shiitake mushrooms, leek, and carrot to the simmering broth. Cook for about 8-10 minutes until the chicken is cooked through and vegetables are tender.
3. Add enoki mushrooms, firm tofu, and shungiku (or watercress) to the pot. Cook for another 3-5 minutes until the greens are wilted and tofu is heated through.
4. Serve the hot pot directly from the nabe, keeping it warm over a portable burner if desired. Enjoy with optional udon noodles or steamed rice.

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