Wasabi Nabe Hot Pot

Name: Wasabi Nabe Hot Pot
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 cup Water; 15 cm Kombu; 8 ★Chicken wings; 1 piece ★Ginger; 1 ★Japanese leek (green section); 6 tbsp ★Sake; 1 tbsp ★Chicken soup stock granules; 1 Daikon radish; 1 large Wasabi; 6 tbsp or more Soy sauce; 3 tbsp Mirin; 2 tbsp Shiro-dashi; 2 Chicken thigh meat; 1/4 Chinese cabbage; 12 Prawns; 1 small Carrot; 4 Shiitake mushrooms; 1 bunch each Maitake or shimeji mushrooms

cookpad.japan @cookpad_jp

I made a trip to a wasabi farm and bought large, fresh wasabi.

Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.

I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5

I made a trip to a wasabi farm and bought large, fresh wasabi.

Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.

I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5

cookpad.japan @cookpad_jp

I made a trip to a wasabi farm and bought large, fresh wasabi.

Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.

I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5

I made a trip to a wasabi farm and bought large, fresh wasabi.

Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.

I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5

Saved

Ingredients

4 servings

For the nabe stock:
2 1/2 cupWater
15 cmKombu
8★Chicken wings
1 piece★Ginger
1★Japanese leek (green section)
6 tbsp★Sake
1 tbsp★Chicken soup stock granules
For the wasabi nabe stock:
1Daikon radish
1 largeWasabi
6 tbspor more Soy sauce
3 tbspMirin
2 tbspShiro-dashi
Additions to the batter:
2Chicken thigh meat
1/4Chinese cabbage
12Prawns
1 smallCarrot
4Shiitake mushrooms
1 buncheach Maitake or shimeji mushrooms

Saved

Steps

1

To prepare the soup stock, soak the kombu in water for 30 minutes.
2

Put Step 1, while it's still cold in a pot together with the ★ ingredients and heat. Bring to a boil over high heat. Skim any scum that forms. Reduce to medium heat.
3

Boil for about 20 minutes to bring out the soup stock. After 20 minutes, remove the leek and ginger and set aside.
4

To prepare the wasabi soup stock, grate the daikon with the skin intact. This will produce the optimum amount of nutrients. Grate the wasabi. Cut the stock ingredients into bite-sized pieces.
5

For the finishing touch, add soy sauce, mirin, and shiro-dashi to the pot with the soup stock to flavor.
6

Add the ingredients and boil for 15 minutes.
7

Once the pot boils, add the grated daikon juice, place the wasabi on top, and it's ready to serve.
8

When serving, add additional wasabi for a extra spicy kick.