Tachiyama Chanko-Nabe (Beef And Chicken Hot Pot) Recipe

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.

No additional tips available.

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

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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.

Tachiyama Chanko-Nabe (Beef And Chicken Hot Pot)

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