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Let me share my favorite Japanese hot pot recipe with you. This comforting stew warms body and soul on chilly nights. Packed with tender chicken, hearty vegetables, and savory broth, it's a crowd-pleaser that's surprisingly easy to make. I've perfected this dish over years, tweaking flavors until reaching the perfect balance. Trust me, once you try this hot pot, you'll crave its rich umami goodness again and again. Grab your chopsticks and let's dive into this delicious Japanese culinary adventure!
Ingredients for a Delicious Japanese Stew
- Chicken thighs: Tender and flavorful protein that adds richness to the stew, absorbing the delicious broth and seasonings.
- Chicken broth: Provides a savory base for the stew, infusing all the ingredients with a comforting and robust flavor.
- Carrot: Adds a touch of sweetness and vibrant color to the stew, balancing out the savory and umami flavors.
- Daikon radish: Offers a mild peppery flavor and a crisp texture, enhancing the overall freshness of the stew.
- Shiitake mushrooms: Bring a deep, earthy flavor and meaty texture to the stew, adding complexity and depth to each bite.
- Tofu: Provides a soft and creamy contrast to the other ingredients, soaking up the flavors of the broth beautifully.
- Soy sauce: Infuses the stew with a rich umami taste and a hint of saltiness, elevating the overall depth of flavor.
- Mirin: Adds a touch of sweetness and a subtle complexity to the stew, balancing out the savory and salty elements.
- Green onions: Offer a fresh and mild onion flavor, brightening up the stew with a pop of color and freshness.
Read more: Japanese Pork Stew Recipe
Essential Tools for Making Hot Pot Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping and preparing the vegetables and chicken for the hot pot stew.
- Knife: Used for cutting the chicken, carrots, daikon radish, and mushrooms into bite-sized pieces.
- Measuring spoons: Necessary for accurately measuring and adding the soy sauce, mirin, salt, and sugar to the stew.
Japanese Hot Pot Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb Chicken Thighs cut into bite-sized pieces
- 4 cups Chicken Broth
- 1 Carrot sliced
- 1 Daikon Radish sliced
- 1 cup Shiitake Mushrooms sliced
- 1 cup Tofu cubed
- 2 tbsp Soy Sauce
- 1 tbsp Mirin
- 1 tsp Salt
- 1 tsp Sugar
- 2 stalks Green Onions chopped
Read more: Japanese Beef Stew Recipe
Instructions:
- 1. In a large pot, bring the chicken broth to a boil.
- 2. Add the chicken thighs and cook until no longer pink.
- 3. Add the carrot, daikon radish, and shiitake mushrooms. Simmer for 10 minutes.
- 4. Add the tofu, soy sauce, mirin, salt, and sugar. Simmer for another 10 minutes.
- 5. Garnish with chopped green onions before serving.
Notes:
Nutrition value:
Keywords:
Read more: Japanese Cream Stew Recipe
Tips for Making Japanese Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
Adding a splash of sake to the Japanese hot pot stew can enhance the umami flavor and depth of the dish.
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