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Light Chicken "Mizore" (sleet) Hot Pot
Introduce
Chef :
cookpad.japanLight Chicken "Mizore" (sleet) Hot Pot
When I had a stomach problem I used to make mizore-style stews. They eventually changed into a tasty hot pot.
Ingredient
Food ration :
2 servings
1/4
Chinese cabbage
2
Bok choy
1 bunch
Mizuna leaves
1/2 block
Silken tofu
2 tbsp
Chinese chicken stock powder
2 tbsp
Sake
1 tbsp
Mirin
1 pinch
Salt
Cooking instructions
* Step 1
Cut the carrots and boil them in a separate pot. Cut the chicken and the other ingredients except the daikon into bite sizes.
* Step 2
Grate the daikon. If you use a food processor it will be much easier. Fill the pot to 60% of its capacity and bring to a boil.
* Step 3
After coming to a boil add the stock powder, the hard stem part of Chinese cabbage and bok choy (in this order).
* Step 4
After the Chinese cabbage is cooked through, slide the chicken into the pot. Add sake and simmer at medium heat. After the chicken is cooked through add shiro-dashi and mirin.
* Step 5
Add the shitake and enoki mushrooms and turn down the heat to low. Add plenty of grated daikon as to cover the entire pot.
* Step 6
Add the tofu, mizuna leaves and carrot then bring to a boil and it's done. Season with salt if necessary.
* Step 7
Add more grated daikon on the side to serve.
Note: if there is a photo you can click to enlarge it
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