How to make Easy Japanese hot pot at home? That's this video is about.
This is a traditional home style Japanese chicken hot pot (a.k.a. Mizutaki Nabe 水炊き鍋).
There's no strict rules for Japanese hot pot. You can add different proteins or veggies or anything you want!! Enjoy!!
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📖FULL RECIPE: www.chefslabo.com/post/authen...
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How to make super tasty seasoning: • How to make Kombu salt...
↑Use this to replace regular salt. It makes even better👍
How to reuse Kombu: • [Kombu Reuse] How to s...
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🍙 FAQ about the ingredients: www.chefslabo.com/general-7
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-Some Miso has different colour. Which one should I buy?
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[Other FAQ]
Q: How long PONZU sauce lasts?
A: About 1 month in a fridge
Q: Can I use dashi powder to make PONZU?
A: Not recommended. It will taste artificial. Then it's better to buy it.
Q: Do I have to throw the Shiitake stem and offcuts after boiling with kombu?
A: It depends on the product. My stem was pretty tough, so it wasn't edible. But yours might be soft and edible. That case, you can leave them in the pot.
The offcuts shiitake head is totally edible. I just removed it for video presentation, but ate it later.
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(Chapter)
0:00 Prepare Ingredients
0:59 Ponzu dipping sauce
2:38 Break time
2:40 Cooking part
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Ingredients (2-3serves)
-Chicken thigh 650g
-Salt 1tsp (5g)
-Water 1200ml
-Kombu 8g
-Salt 2-3 pinch (6-7g)
-Napa cabbage 400g
-Shiitake 100g
-Carrot 250g
-Green onion 150g
-Silken Tofu 300g
(Ponzu Dipping sauce)
-Water 6tbsp (90ml)
-Rice vinegar 6tbsp (90ml)
-Mirin 6tbsp (90ml)
-Kombu 3g
-Bonito flake 20g
-Soy sauce 180ml
-Lemon juice 20ml
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Ingredients (OUNCE version): www.chefslabo.com/post/authen...
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🍽 [The plates I used in the video] 🍽
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