Easiest Way to Cook Tasty Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage

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Cut the ingredients up into small pieces so it will cook faster and will be easier to eat. Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage. Great recipe for Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage. You can have Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage

1. You need of Water.
2. It's of cm x 20 cm strip Kombu.
3. It's of Salt.
4. You need of Grated ginger.
5. It's of Umami seasoning.
6. Prepare of thigh Chicken thigh meat.
7. It's of Chicken gizzard.
8. You need of leaves Napa cabbage.
9. Prepare of Onion.
10. You need of Firm tofu.
11. Prepare of few Mixed mushrooms.
12. Prepare of ●Soy sauce.
13. You need of ●Sake.
14. You need of ● Umami seasoning.
15. It's of ●Sugar.
16. You need of Grated ginger.

My mother-in-law taught me this recipe that she has been using for years. You don't flavor the contents in the cooking pot itself, so the amount of water used. This specific hot pot is called mille feuille nabe in Japanese because you stack pieces of pork. Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth.

Simple Clear Dashi Stock Hot Pot with Lots of Napa Cabbage instructions

1. Put the konbu and water in a pot and turn on the heat. If you're going to eat this in the evening, you can just put the konbu in and let it soak all day to make a stronger broth. When it starts to boil, take out the konbu..
2. Cut the chicken into thin pieces. Remove the silvery membrane from the chicken gizzards and score the surface..
3. Julienne the napa cabbage (cut the leafy portion in half lengthwise first, and then cut across into thin strips). Thinly slice the onion against the grain..
4. Put the seasoning ingredients marked ● into a container and microwave for about 1.5 minutes. Add ginger and stir. If you are worried about the alcohol content, you can add the sake directly into the pot and boil it off that way..
5. Add the gizzards, salt, Aji-no-moto seasoning, and grated ginger to the pot and simmer a little. Skim off any impurities that float to the surface of the broth. Next, add the chicken thigh meat, then the onion, then the napa cabbage..
6. Once the napa cabbage has shrunk, add the tofu and mushrooms and simmer a little more..
7. Serve into individual dishes, and season to your taste with the ginger and soy sauce mixture from Step 4..

Why is the French word "mille-feuille" used in a Japanese dish? Once every inch of the pot is brimming with raw meat and cabbage, I add enough dashi to cover the ingredients and come to about an inch below the pot's edge. Then I set it on the stove to simmer,. First, add the tough/dense ingredients to the broth, such as the tough part of the napa cabbage, then followed by tofu, carrot, and gobo. Add the sliced meat (if you are adding) and leafy ingredients that would cook fast.