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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, simple clear dashi stock hot pot with lots of napa cabbage. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. 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.

The ingredients needed to make Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage:
  1. Get 800 ml Water
  2. Prepare 10 cm x 20 cm strip Kombu
  3. Get 1/2 tsp Salt
  4. Make ready 1 tsp Grated ginger
  5. Take 1 dash Umami seasoning
  6. Get 1 thigh Chicken thigh meat
  7. Take 100 grams Chicken gizzard
  8. Take 3 leaves Napa cabbage
  9. Prepare 1/2 Onion
  10. Take 1/2 block Firm tofu
  11. Take 1 few Mixed mushrooms
  12. Get 3 tbsp ●Soy sauce
  13. Take 3 tbsp ●Sake
  14. Prepare 1 dash ● Umami seasoning
  15. Take 1 pinch ●Sugar
  16. Take 1 tsp Grated ginger
Steps to make Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage:
  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.

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