Chankonabe

Warm your soul with Chankonabe, a hearty Japanese hot pot brimming with tender chicken, silky tofu, and vibrant vegetables. Ideal for cozy weeknight dinners or a comforting meal after a long day.

• 400 grams chicken thighs, boneless and skinless
• 200 grams tofu, firm
• 100 grams shimeji mushrooms
• 1 cup napa cabbage
• 1 cup carrots
• 4 cups dashi broth
• 2 tablespoons soy sauce
• 1 tablespoon mirin

Method

1. 1

   In a large pot, pour the dashi broth and bring it to a simmer over medium heat.

2. 2

   Add the chicken thighs to the pot and cook until they are no longer pink, about 5-7 minutes.

3. 3

   Stir in the soy sauce and mirin, then add the napa cabbage, carrots, shimeji mushrooms, and tofu.

4. 4

   Continue to simmer for 10-15 minutes, until the vegetables are tender.

5. 5

   Taste and adjust seasoning if necessary, adding more soy sauce if desired.

6. 6

   Serve hot in individual bowls, making sure to include a variety of ingredients in each serving.