Chicken Hot Pot (Torinabe)

Ingredients

Instructions

1. 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. 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. 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. 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.