Name: Chankonabe
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: Serves 6-8
Ingredients: 2 lbs chicken thighs, cut into bite-sized pieces; 1 lb firm tofu, cut into 1-inch cubes; 8 cups dashi stock (or chicken broth); 1/4 cup soy sauce; 1/4 cup mirin (sweet rice wine); 2 tablespoons sake; 1 medium napa cabbage, roughly chopped; 2 medium carrots, sliced into 1/4-inch rounds; 8 oz shiitake mushrooms, stems removed and sliced; 1 daikon radish, peeled and cut into 1/2-inch chunks; 2 leeks, white and light green parts only, sliced diagonally; 8 oz udon noodles; 4 green onions, sliced for garnish; 2 tablespoons sesame oil

Instructions

Prepare the broth

In a large pot or Japanese hot pot, combine the dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat. Taste and adjust seasonings if needed.
Cook the chicken

Add the chicken pieces to the simmering broth. Cook for about 10-12 minutes until the chicken is cooked through and no longer pink in the center.
Add firm vegetables

Add the daikon, carrots, and leeks to the pot. Simmer for 10 minutes until the vegetables begin to soften but still maintain some firmness.
Include softer vegetables and tofu

Add the napa cabbage, shiitake mushrooms, and tofu to the pot. Simmer for an additional 5-7 minutes until the cabbage wilts and the mushrooms are tender.
Cook the noodles

Add the udon noodles to the pot and cook for 2-3 minutes or according to package instructions until they're tender but still chewy.
Finish and serve

Drizzle with sesame oil, garnish with sliced green onions, and serve the hot pot family-style at the table. Each person can help themselves to the communal pot, taking a bit of everything.

Chankonabe

Ingredients

Instructions

Nutritional Information

Chankonabe is Also Known As

Ingredients

Instructions

Nutritional Information

Chankonabe is Also Known As

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