Chicken Breast & Napa Cabbage Paitan Hot Pot

Cut the napa cabbage into wedges (sogi-giri) and place in a frying pan.

Add raw rice, whole-bird chicken stock granules, Hondashi Kombu Dashi, and water to the pan, and place over medium heat.

While the cabbage cooks, halve the chicken breast and slice as thinly as possible on the bias.

Massage salt and sake into the sliced chicken, then dust with potato starch and massage in.

Once the cabbage is tender and the rice grains turn whitish, add the chicken breast piece by piece and simmer.

Plate up the finished paitan hot pot.

Add frozen udon to the leftover broth, warm through, then crack in an egg and break it up for an egg-and-udon finish.