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Chicken Breast & Napa Cabbage Paitan Hot Pot
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1
Cut the napa cabbage into wedges (sogi-giri) and place in a frying pan.
Ingredients for this step
Napa cabbage
500g
10:02
~2 min
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3 tips
1
ニンニクを加えるとサムゲタン風になる。
2
野菜は白菜の代わりに、レタスやキャベツでも美味しく作れる。
3
味変として、塩胡椒やポン酢を加えても美味しい。
1
Cut the napa cabbage into wedges (sogi-giri) and place in a frying pan.
Napa cabbage 500g
10:02
~2 min
2
Add raw rice, whole-bird chicken stock granules, Hondashi Kombu Dashi, and water to the pan, and place over medium heat.
11:21
~5 min
3
While the cabbage cooks, halve the chicken breast and slice as thinly as possible on the bias.
13:12
~4 min
4
Massage salt and sake into the sliced chicken, then dust with potato starch and massage in.
15:23
~2 min
5
Once the cabbage is tender and the rice grains turn whitish, add the chicken breast piece by piece and simmer.
17:09
~5 min
6
Plate up the finished paitan hot pot.
19:08
7
Add frozen udon to the leftover broth, warm through, then crack in an egg and break it up for an egg-and-udon finish.
23:07
1
Step 1
Cut the napa cabbage into wedges (sogi-giri) and place in a frying pan.
Napa cabbage
500g
2
Step 2
Add raw rice, whole-bird chicken stock granules, Hondashi Kombu Dashi, and water to the pan, and place over medium heat.
Raw rice
1.5 tbsp
Water
800cc
Whole-bird chicken stock granules
2 tsp
Hondashi Kombu Dashi
2 tsp
3
Step 3
While the cabbage cooks, halve the chicken breast and slice as thinly as possible on the bias.
Chicken breast
1 fillet (350g)
4
Step 4
Massage salt and sake into the sliced chicken, then dust with potato starch and massage in.
Chicken breast
1 fillet (350g)
Salt
2 pinches
Sake
1.5 tbsp
Potato starch
1.5 tbsp
5
Step 5
Once the cabbage is tender and the rice grains turn whitish, add the chicken breast piece by piece and simmer.
Chicken breast
1 fillet (350g)
Napa cabbage
500g
Raw rice
1.5 tbsp
Water
800cc
7
Step 7
Add frozen udon to the leftover broth, warm through, then crack in an egg and break it up for an egg-and-udon finish.
Udon
1 portion
Egg
1
Other
Used throughout / not tied to a specific step
Ponzu
to taste
Yuzu kosho
to taste
Black pepper
to taste
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