Japanese Chicken and Mushroom Hot Pot
By OcadoLife
Published on 03 May 2022
Umami-rich mushrooms are a natural fit for cosy bowls of hot pot. Unlike lots of broth-based Japanese dishes like ramen, this comforting version only takes 40 minutes to prep. The savoury, deeply flavoured broth is made of stock, soy sauce and miso, and the chicken thighs are cooked in it for a juicy and tender result. Looking for more Japanese recipes? Look no further.Time and servings
40 minsTotal time
4Servings
40 minsCooking time
Ingredients
- 500 ml of chicken stock
- 2 tbsp of soy sauce
- 2 tbsp of white miso paste
- 4 chicken thigh fillets, cut into large chunks
- 2 leeks, cut into chunks
- 300 g of chestnut mushrooms, halved
- 2 carrots, spiralised
- 200 g of cavolo nero, chopped
- 1 tbsp of clearspring organic umami paste with ginger
Method
Step 1
Heat the stock and soy in a large saucepan. Put a spoonful of the warm stock in a bowl and whisk in the miso, then stir this back in the stock in the pan.Step 2
Put the chicken, leeks and mushrooms into the pan, bring to the boil, cover and cook for 10 mins, then add all the other ingredients, except the umami paste. Cover and cook for 5-10 mins more.Step 3
Stir the umami paste in, season to taste and serve with Japanese rice.