Chicken and Vegetable Hotpot

Name: Chicken and Vegetable Hotpot
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: 2 tablespoons uncooked rice; 2 lbs (1 kg) chicken, cut into 2-in (5-cm) chunks; 4-in (10-cm) piece konbu, wiped clean and cut into 4 strips; 1 tablespoon saké; 1 teaspoon salt; 1 teaspoon sugar; 8 cups (2 liters) water; 2 cups Homemade Ponzu Sauce; ½ cup (45 g) grated daikon; Pinch of chili pepper; 4 leaves Chinese or Napa cabbage, cut in squares; 4 leaves Chinese or Napa cabbage, cut in squares; 8 fresh shiitake mushrooms, stems discarded and tops scored; 2 small leeks, rinsed and sliced diagonally; 1 carrot, peeled and thinly sliced; 8 oz (250 g) shirataki or glass noodles; 8 oz (250 g) shirataki or glass noodles; 10 oz (300 g) soft tofu, cubed; Seven-spice chili mix or sansho pepper; Seven-spice chili mix or sansho pepper; Lime or lemon wedges; Lime or lemon wedges; 2 cups fresh udon noodles (optional)

Mitzutaki

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

2 tablespoons uncooked rice
2 lbs (1 kg) chicken, cut into 2-in (5

Asia
Japan
Main course

Method

Wrap the rice in a 4-in (10-cm) square piece muslin or cheesecloth and secure with a string.
Place the rice bag, chicken, konbu, saké, salt, sugar and water in a large saucepan and bring to a boil. Just before it boils, remove and discard the konbu. Reduce the heat to low and simmer for about 20 minutes, occasionally skimming the surface to remove