Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, simple clear dashi stock hot pot with lots of napa cabbage. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add the gizzards, salt, Aji-no-moto seasoning, and grated ginger to the pot and simmer a little. Skim off any impurities that float to the surface of the broth. Next, add the chicken thigh meat, then the onion, then the napa cabbage. Once the napa cabbage has shrunk, add the tofu and mushrooms and simmer a little more.
Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have simple clear dashi stock hot pot with lots of napa cabbage using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage:
- Get 800 ml Water
- Prepare 10 cm x 20 cm strip Kombu
- Prepare 1/2 tsp Salt
- Prepare 1 tsp Grated ginger
- Take 1 dash Umami seasoning
- Prepare 1 thigh Chicken thigh meat
- Make ready 100 grams Chicken gizzard
- Prepare 3 leaves Napa cabbage
- Prepare 1/2 Onion
- Get 1/2 block Firm tofu
- Take 1 few Mixed mushrooms
- Make ready 3 tbsp ●Soy sauce
- Take 3 tbsp ●Sake
- Get 1 dash ● Umami seasoning
- Get 1 pinch ●Sugar
- Prepare 1 tsp Grated ginger
Lastly, dip the layer of beef and Napa cabbage after they are fully cooked. Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth. Why is the French word "mille-feuille" used in a Japanese dish? Arrange ingredients inside of the nabe then pour your liquid over the ingredients and fill the pot.
Steps to make Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage:
- Put the konbu and water in a pot and turn on the heat. If you're going to eat this in the evening, you can just put the konbu in and let it soak all day to make a stronger broth. When it starts to boil, take out the konbu.
- Cut the chicken into thin pieces. Remove the silvery membrane from the chicken gizzards and score the surface.
- Julienne the napa cabbage (cut the leafy portion in half lengthwise first, and then cut across into thin strips). Thinly slice the onion against the grain.
- Put the seasoning ingredients marked ● into a container and microwave for about 1.5 minutes. Add ginger and stir. If you are worried about the alcohol content, you can add the sake directly into the pot and boil it off that way.
- Add the gizzards, salt, Aji-no-moto seasoning, and grated ginger to the pot and simmer a little. Skim off any impurities that float to the surface of the broth. Next, add the chicken thigh meat, then the onion, then the napa cabbage.
- Once the napa cabbage has shrunk, add the tofu and mushrooms and simmer a little more.
- Serve into individual dishes, and season to your taste with the ginger and soy sauce mixture from Step 4.
Why is the French word "mille-feuille" used in a Japanese dish? Arrange ingredients inside of the nabe then pour your liquid over the ingredients and fill the pot. Cover, bring to a low boil and enjoy once veggies are tender! Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage).
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So that is going to wrap it up for this exceptional food simple clear dashi stock hot pot with lots of napa cabbage recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
