This is a recipe for a one-man hot pot with chicken, prawn, tofu, mushrooms and ponzu dipping sauce, but nabe is traditionally a sharing dish – it’s all about having fun, chatting and sharing food with family or friends. The idea is to have a hot pot in the centre of the dining table, on a mobile gas stove while diners help themselves. There are so many different kinds of nabe dishes in Japan. This is one of my favourites. It’s very simple and you can also make it for one. I like to use Ballyhoura mushrooms for this recipe.
- 2.2 litres water
- 1 kombu
- 1 chicken thigh, with bone
- 30g carrot, sliced to 3mm
- 1 packet silken tofu
- 1 fresh shiitake
- 30g fresh maitake
- 2 prawns
- ¼ Chinese cabbage, hakusai
- 30g leek, sliced to 5mm
For the ponzu
- 100ml Kikkoman dark soy sauce
- 80ml grain vinegar
- 20ml lemon juice
- To make the ponzu, mix all the ingredients together and set aside in a small bowl.
- To make the kombu dashi, place the water and kombu into a large pot. Heat and take out the kombu before the dashi starts to boil. This is your kombu dashi.
- Place the chicken thigh into dashi and boil until the chicken is cooked through.
- Add the carrot, tofu and mushrooms. Add the prawns, hakusai and leek. Turn down the heat to low. Once all the ingredients are cooked, this is ready to eat. Dip into the ponzu sauce and enjoy.
TIP- Making your own ponzu is very simple, but you can also buy it.
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