Rich Sesame and Soy Milk Hot Pot

Name: Rich Sesame and Soy Milk Hot Pot
Yield: 6 servings
Cuisine: American
Ingredients: 400 grams Chicken; 500 ml Soy milk; 10 tbsp Miso; 5 tbsp Ground sesame seeds; 4 grams Bonito dashi soup stock granules; 1/4 Chinese cabbage; 180 grams Shirataki noodles; 2 blocks Atsuage; 2 clusters Shimeji mushrooms; 1 bunch Enoki mushrooms; 3 stalks Japanese leek

cookpad.japan @cookpad_jp

My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.

Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve. Recipe by Hibaasan

My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.

Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve. Recipe by Hibaasan

cookpad.japan @cookpad_jp

My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.

Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve. Recipe by Hibaasan

My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.

Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve. Recipe by Hibaasan

Saved

Ingredients

6 servings

400 gramsChicken
500 mlSoy milk
10 tbspMiso
5 tbspGround sesame seeds
4 gramsBonito dashi soup stock granules
1/4Chinese cabbage
180 gramsShirataki noodles
2blocks Atsuage
2clusters Shimeji mushrooms
1 bunchEnoki mushrooms
3stalks Japanese leek

Saved

Steps

1

Cut the chicken into bite-sized pieces, and brown it in a frying pan over high heat. To prevent it from breaking apart later.
2

Cut other ingredients into your desired sizes.
3

When chicken is lightly browned, add the Chinese cabbage. Keep cooking over high heat. Cover with a lid, and wait until the Chinese cabbage has wilted and some liquid seeps out.
4

The volume of the Chinese cabbage will have reduced this much after 5 minutes. Push the Chinese cabbage to the side, add 5 tablespoons of miso and bonito dashi soup stock granules. Dissolve the miso in the liquid seeped out from the Chinese cabbage.
5

Add all the other ingredients in the frying pan. Cover with a lid and simmer over high heat for 10 minutes.
6

Keep heating over high heat. They won't burn as you cook in the frying pan, but do check it occasionally.
7

Add the soy milk. Stir, and have a taste. Adjust the amount of miso you add depending on how salty it is. When you are happy with the soup, add the ground sesame seeds, and it's done.