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Chef’s RECIPE@ホーム

Yuzukosho chicken hot pot with Sanriku mekabu




Mekabu is the Japanese word for nutrient-rich wakame seaweed roots. In this hot pot, mekabu is summered with chicken and fragrant yuzu to delicious effect.

Processed seafood used

Kichiri Holdings & Co., Ltd.Atsuhiro Shimoda

"By conveying to everyone around it the feeling of being “full of love,” Kichiri is touched by, moved by, and thankful to people.
It hopes to continue as a group to offer comfort, richness, and lasting vitality to as many people as possible."

Cooking time
15 minutes
Total servings
Cooking time
15 minutes


Blanched mekabu (thinly cut)
60 g
Shirodashi stock
100 ml
2 g
Chicken thigh
100 g
Tororo yam
40 g
Chopped yuzu zest
A dash
A dash


  1. Grate the tororo yam in advance.
  2. Grate the tororo yam in advance.
  3. Cut the chicken thigh into bite-size chunks.
  4. Pour the shirodashi stock into a small earthenware pot, add the yuzukosho and stir until it dissolves, and then add the cut chicken thigh.
  5. Bring (4) to a boil, and then reduce the heat to low. Simmer the chicken while skimming the foam off the stock.
  6. Once the chicken is cooked, add the mekabu and grated yam, boil the mixture briefly, and then turn off the heat.
  7. Add shredded yuzu zest and mitsuba to taste.