Tachiyama Chanko-Nabe (Beef And Chicken Hot Pot)

Name: Tachiyama Chanko-Nabe (Beef And Chicken Hot Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age); 10 cups chicken broth; 1/4 cup soy sauce; 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; 1/4 head napa cabbage, cored and cut into large pieces; 4 shiitake mushrooms, stemmed; 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); 1/2 lb boneless chicken thighs, cut into thin strips; 7 ounces bok choy, root part trimmed; 1/2 lb prime rib roast, frozen then thinly sliced; 1 lb udon noodles

Servings: persons

1 (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age)
10 cups chicken broth
1/4 cup soy sauce
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
1/4 head napa cabbage, cored and cut into large pieces
4 shiitake mushrooms, stemmed
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)
1/2 lb boneless chicken thighs, cut into thin strips
7 ounces bok choy, root part trimmed
1/2 lb prime rib roast, frozen then thinly sliced
1 lb udon noodles

1
Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
2
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.
3
Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
4
Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
5
Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
6
Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
7
Repeat with second 1/3 of the cooking ingredients.
8
Repeat with remaining third of the cooking ingredients.
9
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.

1569

kcal

Calories

Fat

Carbs

220

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age), 10 cups chicken broth, 1/4 cup soy sauce, 2 tablespoons mirin, and more.

Yes, Tachiyama Chanko-Nabe (Beef And Chicken Hot Pot) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!