Chanko Nabe

🛒 Ingredients

• Chicken thigh (skinless) 120 g · 132 kcal
• Firm tofu 80 g · 61 kcal
• Napa cabbage 80 g · 13 kcal
• Daikon radish 40 g · 6 kcal
• Carrot 20 g · 8 kcal
• Shiitake mushrooms 20 g · 5 kcal
• Enoki mushrooms 20 g · 7 kcal
• Green onions 10 g · 3 kcal
• Soy sauce 18 g · 10 kcal
• Sake (cooking wine) 15 g · 20 kcal
• Mirin 12 g · 28 kcal
• Dashi stock 200 g · 4 kcal

👨‍🍳 Instructions

1. Cut chicken thigh into bite-sized pieces and slice all vegetables (napa cabbage, daikon, carrot, mushrooms, green onions) and tofu into manageable shapes.
2. In a large pot or donabe (Japanese clay pot), combine dashi stock, soy sauce, sake, and mirin to create the broth. Bring it to a simmer over medium heat.
3. Add the chicken pieces and tougher vegetables like daikon and carrots to the simmering broth first. Cook for about 5-7 minutes until they are partially tender.
4. Next, add the napa cabbage, mushrooms, and tofu to the pot. Continue to simmer for another 10-15 minutes, or until all ingredients are cooked through and tender.
5. Garnish with fresh green onions just before serving. Serve hot, directly from the pot, often with a side of steamed rice or noodles.