Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, simple clear dashi stock hot pot with lots of napa cabbage. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage is something that I have loved my entire life. They’re fine and they look wonderful.
Great recipe for Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage. My mother-in-law taught me this recipe that she has been using for years. You don't flavor the contents in the cooking pot itself, so the amount of water used. 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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Take 800 ml Water
- Take 10 cm x 20 cm strip Kombu
- Get 1/2 tsp Salt
- Get 1 tsp Grated ginger
- Get 1 dash Umami seasoning
- Prepare 1 thigh Chicken thigh meat
- Take 100 grams Chicken gizzard
- Make ready 3 leaves Napa cabbage
- Make ready 1/2 Onion
- Make ready 1/2 block Firm tofu
- Take 1 few Mixed mushrooms
- Prepare 3 tbsp ●Soy sauce
- Take 3 tbsp ●Sake
- Take 1 dash ● Umami seasoning
- Make ready 1 pinch ●Sugar
- Prepare 1 tsp Grated ginger
Then I set it on the stove to simmer,. Other common ingredients include green cabbage (less moisture than napa cabbage), Shungiku (chrysanthemum), long green onion (Negi), tofu and shiitake mushrooms. Dip in ponzu and yuzu kosho. Noodles are added to the soup at the end of the hot 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.
Dip in ponzu and yuzu kosho. Noodles are added to the soup at the end of the hot pot. Kombu dashi (water and dried kelp) is used as a hot pot broth. 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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As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try these suggestions instead!
