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Wasabi Nabe Hot Pot

Wasabi Nabe Hot Pot

Enjoy this great spicy taste. You'll feel the after-kick of the wasabi as you eat.

Ingredients: 4 servings

For the nabe stock:
Water
2 1/2 cups (500ml)
Kombu
15cm
★Chicken wings
8
★Ginger
1 piece
★Japanese leek (green section)
1
★Sake
6 tablespoons
★Chicken soup stock granules
1 tablespoon
For the wasabi nabe stock:
Daikon radish
1
Wasabi
1 large
Soy sauce
6 tablespoons or more
Mirin
3 tablespoons
Shiro-dashi
2 tablespoons
Additions to the batter:
Chicken thigh meat
2
Chinese cabbage
1/4
Prawns
12
Carrot
1 small
Shiitake mushrooms
4
Maitake or shimeji mushrooms
1 bunch each

Steps

1. To prepare the soup stock, soak the kombu in water for 30 minutes.
2. Put Step 1, while it's still cold in a pot together with the ★ ingredients and heat. Bring to a boil over high heat. Skim any scum that forms. Reduce to medium heat.
3. Boil for about 20 minutes to bring out the soup stock. After 20 minutes, remove the leek and ginger and set aside.
4. To prepare the wasabi soup stock, grate the daikon with the skin intact. This will produce the optimum amount of nutrients. Grate the wasabi. Cut the stock ingredients into bite-sized pieces.
5. For the finishing touch, add soy sauce, mirin, and shiro-dashi to the pot with the soup stock to flavor.
6. Add the ingredients and boil for 15 minutes.
7. Once the pot boils, add the grated daikon juice, place the wasabi on top, and it's ready to serve.
8. When serving, add additional wasabi for a extra spicy kick.

Story Behind this Recipe

I made a trip to a wasabi farm and bought large, fresh wasabi.