Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

Recipe by Member 610488
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age)
  • 14
  • 2
    tablespoons mirin
  • salt, to taste
  • 1
    medium waxy potato, peeled, quartered lengthwise, sliced crosswise, and blanched
  • 1
    piece daikon radish, peeled, quartered lengthwise, sliced crosswise, and blanched
  • 1
    small carrot, trimmed, peeled, sliced on the bias, and blanched
  • 1
    leek, white part only, trimmed, washed, and sliced on the bias
  • 14
    head napa cabbage, cored and cut into large pieces
  • 4
  • 4
    ounces shimeji mushrooms, trimmed and separated
  • 4
    ounces fresh burdock root, trimmed, peeled, and shaved into long thin strips
  • 10
    ounces grilled tofu, halved lengthwise and cut into 1/2-inch-thick pieces (yaki-dofu)
  • 12
    lb boneless chicken thighs, cut into thin strips
  • 7
    ounces bok choy, root part trimmed
  • 12
    lb prime rib roast, frozen then thinly sliced
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DIRECTIONS

  • Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
  • At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
  • Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
  • Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
  • Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
  • Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
  • Repeat with second 1/3 of the cooking ingredients.
  • Repeat with remaining third of the cooking ingredients.
  • Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.
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