Ginger Amazake Nabe - a healthy and delicious donabe hot pot recipe and it’s one of my favorite hot pot dishes of the season to bring comfort and keep me warm! Hope you get to try it home. Feel free to substitute chicken with just vegetables or seafood, to make it your own way.
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Equipment: Medium-size #donabe
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(Ingredients - for 2 - 3 servings)
2.5 C (600 ml) dashi
2 T sake1 tsp moshio sea salt (or regular sea salt)
4 - 5 leaves medium napa cabbage, cut into bite-size pieces8 oz (220 g) satsuma-imo (Japanese sweet potato) cut into bite-size pieces
12 oz (360 g) boneless skinless chicken thigh, cut into bite-size pieces (and lightly season with some sea salt for 2 - 3 hrs if possible)
2 T miso
1 T ginger, cut into fine shreds
7 oz (200 g) medium-firm tofu, cut into 6 - 8 pieces
5 oz (150 g) shimeji mushrooms (I used white shimeji)
1/3 C (80 ml) amazake (undiluted, available at @toirokitchen)
3 oz (100 g) komatsuna (Japanese spinach) or your choice of leafy vegetable, cut into bite-size pieces
Thinly-shredded yuzu citrus rind, optional
Kanzuri (fermented chili & yuzu paste from Niigata, Japan, available at @toirokitchen ), for serving (optional)
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(Procedure)
1. Heat the dashi in a #donabe over medium-high heat. Add the sake and salt. Add the bottom half of the napa cabbage, satsuma-imo, and chicken. Cover with lid and bring to a simmer. Simmer for a few minutes.
2. Add the miso, ginger, and stir. Add the rest of the napa cabbage, tofu, shimeji, and cover with lid again. Simmer for a few minutes.
3. Add the amazake and stir. Add the komatsuna and yuzu (I forgot to add the yuzu in the video!). Let the komatsuna wilt.
4. Serve right at the table into individual bowls. Enjoy with a little dab of Kanzuri on the side, if you like.
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@toirokitchen
@mrsdonabe