Hot pot with chicken and vegetables

Ingredients

4 portion(s)
800 ml
Fish stock dashi or bullion
200 g
Chicken legs (fillets)
 ½ piece
Tofu
200 g
Chinese cabbage
100 g
Spinach
8 piece
Shiitake mushrooms
100 g
Shimeji mushrooms
 ½ piece
Carrot

Preparation

Step 1

Chop the meat into bite-sized pieces. Repeat with tofu, shiitake and vegetables. The shimeji do not need slicing. Precook carrot until halfdone. Bring to boil dashi or bullion in a pot, add meat, mushrooms and vegetables and cook for a while until all is soft.

Step 2

Serve in a small pot with Kikkoman Sesame Dressing and Kikkoman Ponzu Lemon for dipping.

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Recipe-ID: 154

Recipe as PDF

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Chop the meat into bite-sized pieces. Repeat with tofu, shiitake and vegetables. The shimeji do not need slicing. Precook carrot until halfdone. Bring to boil dashi or bullion in a pot, add meat, mushrooms and vegetables and cook for a while until all is soft.

Serve in a small pot with Kikkoman Sesame Dressing and Kikkoman Ponzu Lemon for dipping.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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