Nabe with chicken and mixed vegetables.

PREPARATION: 30 MIN. FOR 1-2 PEOPLE

---

Nabe is a type of Japanese dish that consists of broth accompanied by meat and vegetables. In this Nabe Mizutaki recipe, you will learn how to prepare a dashi broth flavored with soy and sake and accompanied by vegetables and chicken. The broth and its garnish can then be served in a bowl and completed with Udon Kokumaï or Inaniwa noodles.

---

---

INGREDIENTS NEEDED:

500 ml water, 40 ml kelp dashi broth, 1.5 tbsp soy sauce, 2.5 tbsp sake, 600 g chicken thighs, 1 carrot, 150 g cabbage (brand “ choudou") or Chinese cabbage, 2 spring onions, 1/2 teaspoon of yuzu and chili paste (Yuzu Kosho)

---

• 

  ---

  1. Pour 500ml of water and 40ml of kelp broth into a saucepan.
  
  

  ---

  2. Add the chicken thighs (600g).
  
  

  ---

  3. Cover and bring to a boil over medium heat.
  
  
  

  ---

  4. Once boiling, remove the scum with a spoon.
  
  
• 

  ---

  5. Add 1.5 tablespoons of soy sauce.
  
  
  

  ---

  6. Add 2.5 tablespoons of sake.
  
  

  ---

  7. Add a carrot cut into pieces.
  
  
  

  ---

  8. Add the leek and the 2 spring onions.
  
  
  
• 

  ---

  9. Cover and simmer for 10 minutes.
  
  
  

  ---

  10. Add the cabbage and simmer for 5 minutes.
  
  

  ---

  11. Add the Yuzu Kosho paste by diluting it in a spoonful of broth.
  
  

  ---

  12. Remove the bones from the chicken thighs and cut them into pieces. If you don't mind the bone, leave it as is. Your nabe is ready! You can also add a little ponzu sauce to the broth.