Chirinabe - Japanese Hot Pot

Ingredients

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, sliced into thin rounds 2 carrots, sliced into thin rounds
• 2 cups (300g) napa cabbage, chopped 2 cups (300g) napa cabbage, chopped
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) enoki mushrooms, separated 1 cup (150g) enoki mushrooms, separated
• 1 cup (150g) tofu, cubed 1 cup (150g) tofu, cubed
• 8 ounces (225g) thinly sliced beef or pork 8 ounces (225g) thinly sliced beef or pork
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 8 scallops 8 scallops
• 8 clams 8 clams
• 4 green onions, sliced 4 green onions, sliced
• 2 tablespoons chopped fresh cilantro (optional) 2 tablespoons chopped fresh cilantro (optional)
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the onion and carrots, and sauté until slightly softened, about 3 minutes.
3. 3.
   Add the napa cabbage, shiitake mushrooms, and enoki mushrooms to the pot with the simmering broth. Cook for 5 minutes.
4. 4.
   Add the tofu, thinly sliced beef or pork, shrimp, scallops, and clams to the pot. Cook until the seafood is cooked through and the meat is tender, about 3-4 minutes.
5. 5.
   Garnish with sliced green onions and chopped cilantro, if desired.
6. 6.
   Serve the Chirinabe hot pot with cooked rice on the side.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp before adding them to the hot pot to ensure a clean and enjoyable eating experience.
• Scallops — Pat the scallops dry before cooking to achieve a nice sear and prevent them from becoming rubbery.
• Clams — Rinse the clams thoroughly and discard any that are open or cracked before adding them to the hot pot.

Tips & Tricks

• To enhance the flavor of the broth, you can add a piece of kombu (dried kelp) while simmering the stock.
• Customize your Chirinabe by adding your favorite vegetables, mushrooms, or seafood.
• Serve with a variety of dipping sauces such as ponzu sauce, sesame sauce, or spicy mayo for added flavor.
• Don't overcook the ingredients to maintain their texture and freshness.
• Leftover Chirinabe can be transformed into a delicious soup by adding more broth and noodles.

Serving advice

Serve Chirinabe in individual bowls, allowing each person to customize their own combination of ingredients. Provide small plates and chopsticks for easy serving and eating. Enjoy with a side of cooked rice.

Presentation advice

Present the Chirinabe hot pot at the center of the table, surrounded by the colorful ingredients and garnishes. The vibrant colors and steam rising from the pot will create an inviting and appetizing presentation.