Torinabe (Chicken Hot Pot)

Name: Torinabe (Chicken Hot Pot)
Total time: 50 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 150 g carrot; 600 g chicken thigh; 100 g enoki mushrooms; 300 g firm tofu; 20 g Katsuobushi (dried bonito flakes); 60 g Koikuchi soy sauce; 15 g Kombu; 60 g mirin; 150 g Mizuna; 500 g Napa cabbage; 150 g Ponzu sauce; 90 g Sake; 5 g salt; 100 g scallions; 150 g shiitake mushrooms; 1500 g Water; 10 g Yuzu kosho

⏱️ 50 dk 🔥 592 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
150 g carrot
600 g chicken thigh
100 g enoki mushrooms
300 g firm tofu
20 g Katsuobushi (dried bonito flakes)
60 g Koikuchi soy sauce
15 g Kombu
60 g mirin
150 g Mizuna
500 g Napa cabbage
150 g Ponzu sauce
90 g Sake
5 g salt
100 g scallions
150 g shiitake mushrooms
1500 g Water
10 g Yuzu kosho

Hazırlanışı

Steep 15 g kombu in 1500 g water in a pot for at least 30 minutes.

Heat the kombu water slowly, removing the kombu just before it boils.

Add 90 g sake and 60 g mirin to the kombu broth, then bring to a simmer.

Torinabe (Chicken Hot Pot)

Malzemeler

Hazırlanışı

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