Hearty Japanese Chicken Nabe (Hot Pot)
A Comforting Japanese Chicken Hot Pot Featuring Root Vegetables, Perfect for a Chilly Autumn Day
This recipe for Japanese Chicken Hot Pot, or ‘Nabe’, features the natural sweetness and vibrant color of carrots, a staple root vegetable, along with plenty of chicken and assorted vegetables. The result is a clean and refreshing broth that’s perfect for cooler weather. Enjoy this deeply flavorful and nourishing dish that warms you from the inside out.
Hot Pot Ingredients- 3 pieces Chicken thigh or breast (approx. 300-400g)
- 6 large leaves Napa cabbage
- 1/5 head Cabbage
- 1/2 Onion
- 1/2 Carrot
- 1 stalk Green onion (scallion)
- 1 bunch Enoki mushrooms
Broth- 1 handful Dried bonito flakes (katsuobushi)
- 500ml Water
- 2 Tbsp Soy sauce (usukuchi or regular)
- 1 Tbsp Sake (for cooking)
- 1 tsp Minced garlic
- 1/2 Green chili pepper (optional, for a hint of spice)
- 0.5 Tbsp Sugar
- 1 pinch Salt
Ponzu Dipping Sauce- 3 Tbsp Soy sauce
- 2 Tbsp Lemon juice
- 1 Tbsp Rice vinegar
- Wasabi, to taste
- 1 handful Dried bonito flakes (katsuobushi)
- 500ml Water
- 2 Tbsp Soy sauce (usukuchi or regular)
- 1 Tbsp Sake (for cooking)
- 1 tsp Minced garlic
- 1/2 Green chili pepper (optional, for a hint of spice)
- 0.5 Tbsp Sugar
- 1 pinch Salt
Ponzu Dipping Sauce- 3 Tbsp Soy sauce
- 2 Tbsp Lemon juice
- 1 Tbsp Rice vinegar
- Wasabi, to taste
Cooking Instructions
Step 1
To start making the delicious broth, combine 500ml of water and 1 handful of dried bonito flakes in a pot. Gently simmer over medium heat for about 10 minutes. This process will infuse the water with the deep umami flavor of the bonito flakes.
Step 2
After 10 minutes, carefully strain the bonito flakes out of the broth using a fine-mesh sieve or cheesecloth. Ensure that no flakes remain in the clear broth for a clean taste.
Step 3
To the clarified broth, add 1 tsp of minced garlic. If you like a little heat, finely chop and add 1/2 green chili pepper. The aromatic garlic and chili will enhance the broth’s complexity.
Step 4
Next, add 0.5 Tbsp of sugar and 1 pinch of salt. Stir well with a spoon or spatula until the sugar and salt are completely dissolved. This step is crucial for balancing the flavors.
Step 5
Finally, stir in 2 Tbsp of soy sauce for added depth of flavor. Your delicious base broth for the Japanese chicken hot pot is now ready. Set it aside to let the flavors meld.
Step 6
Now, let’s prepare the vegetables for the hot pot. First, roughly chop the Napa cabbage into large, bite-sized pieces (about 4-5cm). Keeping them large will maintain a pleasant texture when cooked.
Step 7
Slice the green onion diagonally into about 5-7cm lengths. This size is aesthetically pleasing and easy to eat once cooked in the pot.
Step 8
Cut the onion into slices about 0.5cm thick. Avoid slicing them too thinly, as they will retain their sweetness and texture better when cooked.
Step 9
Slice the carrot to a similar thickness as the onion, about 0.5cm. The carrot will add a lovely color and subtle sweetness to the hot pot.
Step 10
Chop the regular cabbage into large, roughly 4-5cm pieces, similar to the Napa cabbage. Adding cabbage will contribute to a more refreshing and slightly sweet broth.
Step 11
Lastly, trim the base of the enoki mushrooms and then gently separate them into smaller clusters by hand. Your vegetables are now prepared and ready for the hot pot, offering a variety of colors and textures.
Step 12
Let’s make the tangy and refreshing Ponzu dipping sauce. In a small bowl, add 3 Tbsp of soy sauce.
Step 13
Add 2 Tbsp of lemon juice for a bright, citrusy kick. The lemon flavor pairs wonderfully with the richness of the chicken.
Step 14
If you enjoy a bit of sharpness, add 1 Tbsp of rice vinegar. Finally, add wasabi to your preference and stir everything together until well combined. Your delicious Ponzu sauce is complete!
Step 15
All preparations are done! Let’s assemble and cook the hot pot. First, lightly grease a pan or use the chicken’s own fat to pan-sear the chicken pieces until golden brown on all sides. This step seals in the juices, renders excess fat, and builds a delicious flavor foundation.
Step 16
Once the chicken is nicely browned, cut it into bite-sized pieces for easy eating in the hot pot. Remove any bones if necessary.
Step 17
Pour the prepared delicious broth into the hot pot. The broth will help bring out the flavors of the chicken and vegetables.
Step 18
Arrange the chopped Napa cabbage attractively around the edges of the pot. The cabbage will absorb the broth as it cooks, becoming tender and releasing its natural sweetness.
Step 19
Layer the regular cabbage, carrots, and onions over the Napa cabbage. The vibrant colors of the vegetables make the dish visually appealing.
Step 20
Finally, top the hot pot with the enoki mushrooms and green onions. Since the chicken is already seared, you only need to simmer until the vegetables are tender.
Step 21
As the hot pot comes to a simmer, add the remaining 1 Tbsp of sake. This will further refine the flavor and remove any lingering gaminess from the chicken. Let it simmer gently until all ingredients are cooked to your liking. Be careful not to overcook the vegetables until they are mushy.
Step 22
Enjoy your perfectly cooked Japanese Chicken Hot Pot with the tangy Ponzu dipping sauce!
