Description
A comforting Japanese hot pot dish made with layers of napa cabbage and thinly sliced chicken thighs, simmered in a rich dashi broth. Perfect for cozy family dinners.
Ingredients
1 large napa cabbage
300g thinly sliced chicken thighs or tofu
4 cups dashi broth
2 tablespoons soy sauce
1 tablespoon miso paste
4 shiitake mushrooms, sliced
1 carrot, thinly sliced
2 green onions, chopped
Instructions
1. Prepare the napa cabbage by washing and trimming the leaves.
2. Layer napa cabbage and chicken thigh slices alternately until fully stacked.
3. Cut the stack into smaller sections that fit into your pot.
4. Arrange layered stacks in a circular pattern inside the pot.
5. Pour dashi broth until it reaches halfway up the layers.
6. Add soy sauce and miso paste to the broth.
7. Place additional vegetables like mushrooms and carrots around the layers.
8. Cover and simmer over medium heat for 10-15 minutes until cooked.
9. Garnish with chopped green onions and serve hot.
Notes
Use a donabe or heavy-bottomed pot for best heat retention.
For vegetarian versions, replace chicken thighs with firm tofu.
After enjoying the hot pot, add cooked rice or noodles to the remaining broth for a second meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg