You don't need to add water to make this hot pot. It's rich with the liquid released from the vegetables. Everybody asks me how to make it. You can make it quickly in a frying pan. I don't like soy milk, but I love this hot pot.
Cut the chicken into bite-sized pieces, and brown it in a frying pan over high heat. To prevent it from breaking apart later.
Cut other ingredients into your desired sizes.
When chicken is lightly browned, add the Chinese cabbage. Keep cooking over high heat. Cover with a lid, and wait until the Chinese cabbage has wilted and some liquid seeps out.
The volume of the Chinese cabbage will have reduced this much after 5 minutes. Push the Chinese cabbage to the side, add 5 tablespoons of miso and bonito dashi soup stock granules. Dissolve the miso in the liquid seeped out from the Chinese cabbage.
Add all the other ingredients in the frying pan. Cover with a lid and simmer over high heat for 10 minutes.
Keep heating over high heat. They won't burn as you cook in the frying pan, but do check it occasionally.
Add the soy milk. Stir, and have a taste. Adjust the amount of miso you add depending on how salty it is. When you are happy with the soup, add the ground sesame seeds, and it's done.
Story Behind this Recipe
My clay pot started to burn foods easily. So I tried to make this hot pot in a frying pan, which made it quicker to cook.
Use vegetables of your choice. Use whatever you have in the fridge. I cook this in a frying pan, and transfer to a clay pot to serve.