Chicken Shabu Shabu （Japanese Hotpot）
This nabe (hot pot) is made with plenty of vegetables and thinly sliced chicken meat.
The use of chicken meat makes for a healthy nabe.
KEWPIE Deep-Roasted Sesame Dressing is used as the nabe dipping sauce.
Product used in this recipe
Ingredients (1 serving)
| Chicken breast | 150g | ||
|---|---|---|---|
| Romaine lettuce | 70g | ||
| Silken tofu | 150g | ||
| Shallot | 30g | ||
| Carrot | 50g | ||
| Water | 500 ml | ||
| Konbu (kelp) | 2–3 cm square piece | 5g | |
| KEWPIE Deep-Roasted Sesame Dressing | To taste | 50 ml |
Cooking Time
20 minutes
Directions
1Thinly slice chicken meat.
2Cut romaine lettuce, silken tofu, and green onions into bite-size pieces. Slice carrots thinly with a peeler.
3Place water and kelp in a saucepan over low heat, bring slowly to a boil.
4Add the cut ingredients to that saucepan and bring to a boil, lightly swish chicken slices in boiling water until cooked.
5Serve with KEWPIE Deep-Roasted Sesame Dressing.
Cooking Tip
Use frozen chicken meat (partially thawed) to make thin slicing easier.
Soaking the kombu for 30 minutes before putting it in the water will further improve the broth.