156 of 520
Hot pot with chicken and vegetables
Summer
Spring
Main courses
Poultry
Sesame Dressing
Ponzu Lemon
Japanese fusion
Ingredients for 4 portions
- 800 ml Fish stock dashi or bullion
- 200 g Chicken legs (fillets) 200g
- 1/3 pc Tofu
- 200 g Chinese cabbage
- 100 g Spinach
- 8 pcs Shiitake mushrooms
- 100 g Shimeji mushrooms
- 1/2 pc Carrot
- Kikkoman Sesame Dressing
- Kikkoman Ponzu Lemon
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.
Preparation
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.
Used products in this recipe
Ingredients for 4 portions
- 800 ml Fish stock dashi or bullion
- 200 g Chicken legs (fillets) 200g
- 1/3 pc Tofu
- 200 g Chinese cabbage
- 100 g Spinach
- 8 pcs Shiitake mushrooms
- 100 g Shimeji mushrooms
- 1/2 pc Carrot
- Kikkoman Sesame Dressing
- Kikkoman Ponzu Lemon
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.