Chicken thigh meat (cut into diagonal bite sized pieces)
150 to 200 g
Bacon (cut into 1 cm pieces)
Cabbage (cut into 5 cm easy to eat pieces)
Bok choy (or komatsuna, spinach or other greens, cut into easy to eat pieces)
100 g (250 to 300 g combined with the cabbage)
Cauliflower or broccoli (optional - cut into easy to eat pieces)
King oyster mushrooms (sliced into easy to eat size)
Carrots (sliced into 3 mm pieces or half moons)
☆Milk (skim milk)
☆Consomme Soup stock granules or Chinest soup stock granules
☆Canned creamed corn (or puree a can of whole corn in a blender)
◎White miso (optional)
◎Cream cheese (optional)
about 20 g
Udon noodles or pasta (optional)
If using udon, 1 1/2 bags (or as much as you like)
Black pepper and salt (optional)
Cut up all the ingredients as indicated in the ingredient list. Sprinkle chicken thigh meat with the ● sake and rub it in. Dust with katakuriko.
Spread oil in a frying pan and stir fry the chicken and bacon. You can add sliced garlic too, but it's optional.
Take the chicken and bacon out of the pan. Add the ☆ ingredients and bring to a boil. Add the solid ingredients starting with the ones that cook slower. Simmer everything while skimming off any scum, until tender.
While the pot is simmering, combine 2 tablespoons of the soup with the ◎ ingredients. When all the ingredients in the pot are tender, add the mixture to the pot.
Add the optional egg, season with salt and pepper and it's done. If it's too rich or salty, add more egg to adjust.
And also tried it with a little curry powder in the soup.
Story Behind this Recipe
I bought a "carbonara hot pot" pre-made mix the other day. It didn't taste the way I thought it would, but the kids loved the mild, eggy flavor. So this time I made a creamed corn carbonara style hot pot. It's different from the commercial hot pot mix we tried, but they liked this version better, so I wrote down the recipe.
By adding white miso and cream cheese the soup becomes creamier. Please add potatoes, Chinese cabbage, or whatever you like. Seafood (I recommend clams) adds a lot of umami and are delicious. If you want to add more vegetables, add about 200 ml of water and 1 teaspoon of soup stock.