Hot pot with chicken and vegetables
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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.