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
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湯通しめかぶ(細切)
有限会社山証(宮城県)
詳しくはこちら
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."
- Servings
- 1
- Cooking time
- 15 minutes
- Total servings
- 1
- Cooking time
- 15 minutes
Ingredients
- Blanched mekabu (thinly cut)
- 60 g
- Shirodashi stock
- 100 ml
- Yuzukosho
- 2 g
- Chicken thigh
- 100 g
- Tororo yam
- 40 g
- Chopped yuzu zest
- A dash
- Mitsuba
- A dash
Directions
- Grate the tororo yam in advance.
- Grate the tororo yam in advance.
- Cut the chicken thigh into bite-size chunks.
- Pour the shirodashi stock into a small earthenware pot, add the yuzukosho and stir until it dissolves, and then add the cut chicken thigh.
- Bring (4) to a boil, and then reduce the heat to low. Simmer the chicken while skimming the foam off the stock.
- Once the chicken is cooked, add the mekabu and grated yam, boil the mixture briefly, and then turn off the heat.
- Add shredded yuzu zest and mitsuba to taste.