For those cold and wet days, you can’t go wrong with a nice warm Japanese Hot-Pot. Very easy to make meal, which mostly requires the effort in the preparation of ingredients. Easily make a meal for a large family without being in the kitchen for hours. In Japan, this is a common dish enjoyed with families and friends in winter.
Japanese Hot-Pot with Shio-Koji Broth
- Hot-pot clay pot (2.2L size) *1
- 1-1.5 pounds Chicken thigh
- 0.5-1 pounds Pork belly Thin sliced
- 1/4-1/2 Cabbage Sub suggestion : Napa cabbage
- 1 pack Shimeji mushroom Sub suggestion : Shiitake mushroom, Eringi mushroom, and Enoki mushroom
- 1 Carrot
- 1 pack Tofu Soft or medium firm
- 1 pack Shio-Koji broth Nijiya Shio-Koji Nabe Soup *2
- Cabbage – Quickly rinse with water and cut into pieces about 2 x 2 inch size, and separate the white parts and green parts.
- Carrot – Peel the skin and slice horizontally about 1/4 inch thick.
- Shimeji mushroom – Cut off the bottom portion so that each mushroom becomes separated.
- Tofu – Quickly rinse with water and cut into 1/2 inch thick squares.
- Chicken thigh – Cut into 1 bite size pieces.
- Pork belly (previously thin sliced) – Cut them into 2-3 inch long.
- Pour the broth into the pot and bring it to a boil. (DO NOT ADD any water to it.)
- Place all the ingredients in the pot in groups as shown in the picture.
- Close the lid and bring it to a boil again.
- Turn the heat to low and cook for about 15-20 mins until the meats and the vegetables are fully cooked. (Keep the lid on while cooking.)
- Ita-daki-masu! (Japanese greeting word to say right before you eat. Meaning "thank you for the food!")
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