Soy Milk Hotpot With Chicken Breast And Chunky Vegetables

1. 1

   Cut the potato into 6 pieces. Cut the onion into 8 wedges. Cut the carrot into rounds 7 to 8 mm thick, and cut the larger carrot slices in half. Cut the daikon radish into quarter rounds 7 to 8 mm thick. Break the broccoli into smaller florets and parboil, leaving it still relatively firm.

2. 2

   In a donabe clay pot, combine the dashi and all of the vegetables except for the broccoli, then cover and simmer over medium heat for 15 min.

3. 3

   Cut the chicken breast in half along its length, then thinly slice into sogi-giri pieces. Place the chicken slices in a tray, spread out, and sprinkle with a small amount of salt and pepper.

4. 4

   When the vegetables have cooked through, add the soy milk. When that has warmed, mix in the miso.

5. 5

   Add the sliced chicken, spread flat as you add it, and stir the broth and ladle it on top to help the chicken cook through. Add the broccoli. When it has warmed, add black pepper to taste and serve, seasoning to taste as you eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.