Negima Nabe

Instructions

1. Prepare the broth
   In a large pot or donabe (Japanese clay pot), combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar.
2. Brown the chicken
   In a separate pan, heat the sesame oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. The chicken doesn't need to be fully cooked through as it will continue cooking in the hot pot.
3. Arrange ingredients
   Transfer the browned chicken to the simmering broth. Arrange the leeks, tofu, shiitake mushrooms, enoki mushrooms, and napa cabbage in separate sections on top of the broth. Allow these ingredients to maintain their distinct sections rather than mixing them together.
4. Simmer the hot pot
   Cover the pot and simmer for about 15 minutes, or until the chicken is fully cooked and the vegetables are tender but still maintain some texture. The napa cabbage will wilt considerably, and the leeks should become soft and translucent.
5. Serve family-style
   Place the hot pot in the center of the table on a portable burner to keep it warm. Let everyone serve themselves, taking a bit of everything. The broth can be spooned over the ingredients in individual bowls.
6. Add noodles (optional)
   If using, add the cooked udon noodles to the remaining broth after most of the ingredients have been eaten. Let them simmer for 1-2 minutes to absorb the flavors of the broth, then serve as a final course.