Chicken and Daikon Winter Hotpot — Chicken Mizore Nabe
A Japanese winter hotpot, chicken thighs simmered in a clean dashi broth finished with clouds of grated daikon mizore, tofu, and seasonal greens.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g chicken thighs into 4cm pieces. Finely grate 300g daikon radish. Cut 150g tofu into 4cm cubes. Chop 150g napa cabbage into 5cm pieces. Trim 50g enoki mushrooms. Cut 2 scallion stalks into 4cm lengths. Have 50g watercress, ponzu sauce, yuzu zest, and steamed rice ready.
Simmer 1
Combine 600ml dashi, 30ml sake, 1 tbsp tamari, 1 tbsp mirin, and 0.5 tsp salt in a medium heavy pot. Bring to a gentle simmer over medium heat, about 2–3 minutes until steaming. Add 500g chicken pieces. Simmer uncovered over medium-low heat 15–18 minutes, skimming foam occasionally, until chicken is cooked through and broth is clear.
Simmer 2
Add napa cabbage, tofu, and enoki mushrooms to the simmering broth. Simmer gently 5–7 minutes over medium-low heat until cabbage is tender and tofu is heated through.
Simmer 3
Spoon the grated daikon mizore in clouds over the surface of the broth rather than stirring in. Simmer gently 3–4 minutes over medium-low heat until daikon settles, creating a soft snowy appearance.
Finish
Add watercress and scallion in the final 2 minutes, pushing gently into the broth over medium-low heat until just wilted. Pinch of yuzu zest finishes each serving.
Plate
Ladle nabe into bowls with plenty of broth and mizore. Top each bowl with a pinch of yuzu zest. Serve with ponzu sauce for dipping and steamed rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.