Chicken Shabu Shabu Hot Pot With Yuzu Kosho And White Dashi Broth Recipe by ヤマキ
Chicken Shabu-Shabu Hot Pot with Yuzu Kosho and White Dashi Broth Cooking Instructions 1 Use white dashi soup base for this recipe. 2 Slice the chicken breast thinly on the bias into bite-sized pieces. 3 Cut the napa cabbage into 1 1/2-inch (4 cm) pieces. Pick the leaves from the chrysanthemum greens and cut the stems into 1 1/4-inch (3 cm) pieces. 4 Cut the green onions into 1 1/2-inch (4 cm) pieces. Slice the carrot thinly on a diagonal. 5 In a clay pot or large saucepan, combine [A] and bring to a boil. Add the prepared vegetables from steps 3 and 4, along with the bean sprouts, and cook until tender. 6 Add the chicken to the pot and cook through. Serve with yuzu kosho on the side. 7 [For finishing] Add the udon noodles to the remaining broth and bring to a boil. Pour in the beaten eggs and let them cook until fluffy, then top with chopped mitsuba. 1 Use white dashi soup base for this recipe. 1 Use white dashi soup base for this recipe. 2 Slice the chicken breast thinly on the bias into bite-sized pieces. 2 Slice the chicken breast thinly on the bias into bite-sized pieces. 3 Cut the napa cabbage into 1 1/2-inch (4 cm) pieces. Pick the leaves from the chrysanthemum greens and cut the stems into 1 1/4-inch (3 cm) pieces. 3 Cut the napa cabbage into 1 1/2-inch (4 cm) pieces. Pick the leaves from the chrysanthemum greens and cut the stems into 1 1/4-inch (3 cm) pieces. 4 Cut the green onions into 1 1/2-inch (4 cm) pieces. Slice the carrot thinly on a diagonal. 4 Cut the green onions into 1 1/2-inch (4 cm) pieces. Slice the carrot thinly on a diagonal. 5 In a clay pot or large saucepan, combine [A] and bring to a boil. Add the prepared vegetables from steps 3 and 4, along with the bean sprouts, and cook until tender. 5 In a clay pot or large saucepan, combine [A] and bring to a boil. Add the prepared vegetables from steps 3 and 4, along with the bean sprouts, and cook until tender. 6 Add the chicken to the pot and cook through. Serve with yuzu kosho on the side. 6 Add the chicken to the pot and cook through. Serve with yuzu kosho on the side. 7 [For finishing] Add the udon noodles to the remaining broth and bring to a boil. Pour in the beaten eggs and let them cook until fluffy, then top with chopped mitsuba. 7 [For finishing] Add the udon noodles to the remaining broth and bring to a boil. Pour in the beaten eggs and let them cook until fluffy, then top with chopped mitsuba. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Homemade meatballs made easy Porchetta Beef Stew Goat stew in tomato sauce Dragon chicken Homemade meatballs made easy Porchetta Beef Stew Goat stew in tomato sauce Dragon chicken Frothy coffee Peanut Butter Chai Easter rice with sauted chicken Cornish Game Hen and Roasted Potatoes & Carrots Egg sausage Khoye wali sewwayan Grilled Shiitake & Cheese Qeema Macaroni or Mutton Mince Macaroni Choco Banana Ice cream Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭 Frothy coffee Peanut Butter Chai Easter rice with sauted chicken Cornish Game Hen and Roasted Potatoes & Carrots Egg sausage Khoye wali sewwayan Grilled Shiitake & Cheese Qeema Macaroni or Mutton Mince Macaroni Choco Banana Ice cream Teriyaki crispy duck over stonepot rice 脆皮鸭煲仔饭