Recipe: Tasty Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage

Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Great recipe for Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage.

Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage. 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 can cook Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage

1. Prepare 800 ml of Water.
2. It's 10 of cm x 20 cm strip Kombu.
3. It's 1/2 tsp of Salt.
4. It's 1 tsp of Grated ginger.
5. Prepare 1 dash of Umami seasoning.
6. It's 1 of thigh Chicken thigh meat.
7. You need 100 grams of Chicken gizzard.
8. Prepare 3 of leaves Napa cabbage.
9. You need 1/2 of Onion.
10. It's 1/2 block of Firm tofu.
11. You need 1 of few Mixed mushrooms.
12. Prepare 3 tbsp of ●Soy sauce.
13. You need 3 tbsp of ●Sake.
14. You need 1 dash of ● Umami seasoning.
15. Prepare 1 pinch of ●Sugar.
16. You need 1 tsp of Grated ginger.

You don't flavor the contents in the cooking pot itself, so the amount of water used. This specific hot pot is called mille feuille nabe in Japanese because you stack pieces of pork. Cut the ingredients up into small pieces so it will cook faster and will be easier to eat. 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.

Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage instructions

1. 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..
2. Cut the chicken into thin pieces. Remove the silvery membrane from the chicken gizzards and score the surface..
3. 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..
4. 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..
5. 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..
6. Once the napa cabbage has shrunk, add the tofu and mushrooms and simmer a little more..
7. 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? Start by pouring water and dashi (or broth equivalent) into a large pot and heat on high until boiling. Once boiling, add sliced (or ground) ginger. Once every inch of the pot is brimming with raw meat and cabbage, I add enough dashi to cover the ingredients and come to about an inch below the pot's edge. Then I set it on the stove to simmer,.