· Recipe · 6 min read
Chicken and Vegetable Japanese Hot Pot
This recipe details a hearty and flavorful Sukiyaki, perfect for two servings. It features an array of fresh ingredients, including chicken breast, enoki mushrooms, tofu, cabbage, and konjac silk, all cooked in a savory sukiyaki sauce made from soy sauce, cooking wine, sugar, and water.
Ingredients:
• 200 g enoki mushrooms
• 300 g chicken breast, cut into cubes
• 500 g cabbage, cut into cubes
• 300 g tofu, cut into cubes
• 200 g konjac silk, rinsed
• 200 g corn, cut into sections
• 150 g shredded onions
Sukiyaki Sauce:
• 70 g soy sauce
• 90 g Weilin (Chinese cooking wine)
• 45 g sugar
• 300 g water
Cooking Steps:
1. Prepare Ingredients:
• Cut chicken breast, corn, tofu, and cabbage into cubes.
• Tear enoki mushrooms apart by hand.
• Rinse the konjac silk with water.
2. Cook Chicken:
• In a pot, combine cold water and chicken breast. Bring to a boil.
3. Blanch Chicken:
• Once boiling, remove the chicken and wash it with cold water. Set aside.
• In the same water, blanch the konjac silk for 5 seconds, then rinse with cold water.
4. Soak Konjac Silk:
• Place the rinsed konjac silk in a bowl, cover with drinking water, and set aside.
5. Prepare Sukiyaki Sauce:
• In a separate bowl, stir together the soy sauce, Weilin, sugar, and water for the sukiyaki sauce.
6. Sauté Onions:
• Heat a little oil in a wok. Add the shredded onions and stir-fry over high heat until slightly golden and caramelized. Move onions to the side of the pan and add the chicken.
7. Cook Chicken in Sauce:
• Pour one large ladle of the sukiyaki sauce over the chicken and stir-fry until the chicken is juicy and fragrant. Then set aside the chicken.
8. Arrange Ingredients:
• On top of the onions, place the soaked konjac silk, followed by arranged cabbage, enoki mushrooms, tofu cubes, and corn.
9. Add Chicken:
• Arrange the chicken breast pieces on top of the other ingredients.
10. Add Sauce and Cook:
• Pour the remaining sukiyaki sauce over all the arranged ingredients. Cover the pot, turn up the heat, and bring to a boil.
11. Simmer:
• Once boiling, reduce the heat to medium-low and cook for 15 minutes, ensuring all ingredients are fully cooked.
12. Serve:
• Serve the sukiyaki hot immediately.
Tips:
1. Ingredient Prep: Have all your ingredients washed, cut, and ready before starting to cook. This not only speeds up the process but also makes it more enjoyable!
2. Chicken Care: Make sure to wash the chicken after boiling to remove any impurities. This will result in a cleaner-tasting sukiyaki.
3. Timing the Konjac Silk: Blanching the konjac silk only briefly (about 5 seconds) will help retain its texture, so don’t overdo it!
4. Adjusting Sauce Levels: Taste the sukiyaki sauce before you cook it with the ingredients. You can add more sugar or soy sauce if you prefer a sweeter or saltier flavor.
5. Layer Ingredients Evenly: When arranging ingredients in the pot, try to layer them evenly for even cooking and better presentation.
6. Keep It Covered: Make sure to cover the pot while simmering; this helps all the flavors meld together beautifully!’
