Chicken Wasabi Hot Pot

Chicken Wasabi Hot Pot

A new take on hot pot using fresh wasabi. Chicken and vegetables are simmered in katsuo-kombu dashi, finished with grated wasabi. The wasabi's aroma elevates the chicken and vegetable umami — warming and refreshing in one.

日本料理HotpotMain2 servings30 min

【賛否両論】笠原将弘の料理のほそ道

東京・恵比寿にある日本料理店「賛否両論」笠原将弘の公式チャンネル。 毎週水曜・土曜の１９時に更新予定。 料理人歴30年以上の笠原将弘がこれまでに培った料理の知識・テクニックを惜しげもなく伝授します。 【笠原将弘】 1972年 東京生まれ。 焼鳥店を営む両親の背中を見て育ち、 高校卒業後、「正月屋吉兆」で9年間修業後、実家の焼鳥店を継ぐ。 店の30周年を機に一旦店を閉め、2004年9月、恵比寿に自身の店「賛否両論」を開店。 2013年には、名古屋に「賛否両論名古屋」を開店。 私生活では、ビールをこよなく愛する3児の父で、愛称は「マスター」。

7recipes·15cooked

INGREDIENTS

Ingredients

2 servings
1

Step 1

Cut the burdock into thin matchsticks (sasagaki).

  • Burdock rootto taste
2

Step 2

Trim the shiitake stems and halve the caps.

  • Shiitaketo taste
3

Step 3

Cut the mitsuba into 5cm lengths.

  • Mitsubato taste
4

Step 4

Cut a 5cm chunk of daikon, peel thickly, and cut into matchsticks slightly thicker than a wooden skewer.

  • Daikonto taste
5

Step 5

Quickly blanch the matchstick daikon.

  • Daikonto taste
6

Step 6

Thinly slice the chicken breast.

  • Chicken breastto taste
7

Step 7

In a pot, combine bonito-kombu dashi, light soy sauce, mirin, and the chicken skin and bring to a simmer.

  • Bonito and kombu dashito taste
  • Light soy sauceto taste
  • Mirinto taste
8

Step 8

Add burdock, daikon, and shiitake.

  • Burdock rootto taste
  • Daikonto taste
  • Shiitaketo taste
9

Step 9

Skim the foam and adjust with salt.

  • Salta pinch
10

Step 10

Add chicken breast and mitsuba — only as much as you're about to eat.

  • Chicken breastto taste
  • Mitsubato taste
11

Step 11

Stir in the fresh wasabi.

  • Fresh wasabi1+ tablespoons (to taste)

Other

Used throughout / not tied to a specific step

  • Long green onionas desired
  • Tofuas desired
  • Napa cabbageas desired

INSTRUCTIONS

Instructions

  1. 1

    Cut the burdock into thin matchsticks (sasagaki).

    5:23
  2. 2

    Trim the shiitake stems and halve the caps.

    7:34
  3. 3

    Cut the mitsuba into 5cm lengths.

    9:15
  4. 4

    Cut a 5cm chunk of daikon, peel thickly, and cut into matchsticks slightly thicker than a wooden skewer.

    10:19
  5. 5

    Quickly blanch the matchstick daikon.

    12:39
  6. 6

    Thinly slice the chicken breast.

    15:00
  7. 7

    In a pot, combine bonito-kombu dashi, light soy sauce, mirin, and the chicken skin and bring to a simmer.

    17:23
  8. 8

    Add burdock, daikon, and shiitake.

    18:29
  9. 9

    Skim the foam and adjust with salt.

    18:59
  10. 10

    Add chicken breast and mitsuba — only as much as you're about to eat.

    20:32
  11. 11

    Stir in the fresh wasabi.

    21:46
  12. 12

    Once the chicken is cooked through, it's ready.

    23:20

TIPS

Tips

  • 1

    わさびは好みで量を調整する。

  • 2

    鶏肉は煮すぎると固くなるので、食べる分だけ入れる。

  • 3

    締めには蕎麦がおすすめ。

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Reviews

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