Chicken Shabu-Shabu Hot Pot with Yuzu Kosho and White Dashi Broth

Name: Chicken Shabu-Shabu Hot Pot with Yuzu Kosho and White Dashi Broth
Yield: Serves 4 servings
Ingredients: 1 large (about 10.5 oz/300 grams) chicken breast; 4 leaves napa cabbage; 1 bunch (about 3.5 oz/100 grams) chrysanthemum greens (shungiku); 5 stalks green onions (scallions); 1/2 carrot; 1 bag (about 7 oz/200 grams) bean sprouts; Yuzu kosho, to taste; 1/2 cup (100 ml) white dashi soup base; 3 cups (700 ml) water; 2 packs cooked udon noodles; 2 eggs, beaten; 1/2 bunch mitsuba (Japanese parsley), roughly chopped

ヤマキ @cook_40104315

Affordable and healthy chicken breast is a staple for homemade shabu-shabu. The soup made with white dashi brings out the delicious flavors of all the ingredients.
About this recipe:
Enjoy plenty of vegetables and chicken cooked shabu-shabu style in a flavorful white dashi broth. This one-pot meal is perfect for busy weeknights and will satisfy the whole family. The fluffy egg udon at the end is a must-try!

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Ingredients

Serves 4 servings

1large (about 10.5 oz/300 grams) chicken breast
4 leavesnapa cabbage
1 bunch(about 3.5 oz/100 grams) chrysanthemum greens (shungiku)
5 stalksgreen onions (scallions)
1/2carrot
1 bag(about 7 oz/200 grams) bean sprouts
Yuzu kosho, to taste
[A]
1/2 cup (100 ml)white dashi soup base
3 cups (700 ml)water
[For finishing]
2 packscooked udon noodles
2eggs, beaten
1/2 bunchmitsuba (Japanese parsley), roughly chopped

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Steps

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.