Recipe - Ground Chicken and Vegetables

This very simple nabe (hot pot) is an easy way to get started for the novice. The key is to serve it with a ponzu sauce, a tart soy sauce. If you want, finish the nabe with some udon noodles in the remaining broth.

1/2 pound ground chicken
1 bunch enoki mushrooms
1/2 hakusai (Napa cabbage)
2 Japanese leeks (alternatively, 6 green onions)
8 fresh shiitake mushrooms
2 carrots

optional
kombu

ponzu sauce:
1/2 cup soy sauce
1/2 cup yuzu juice
1/2 cup mirin

optional
udon or ramen noodles

Season the ground chicken with salt and pepper. If you would like, add some chopped vegetables (leeks, shiitake) and shape into bite size balls. Cook up a small piece of the chicken mix in a saute pan to see if you like the flavor. Adjust as needed.

Cut the vegetables in bite size pieces. Cut the carrots into thin slices.

Make the ponzu sauce. Adjust seasonings as you like.

In a large nabe add cold water and a piece of kombu (optional). Bring to a simmer and remove the kombu. Add some ground chicken balls and vegetables and cook until done, as you eat the chicken and vegetables, continue to replenish.

When you are starting to get full, finish the contents of the nabe, leaving the broth, and bring to a rolling boil. Taste to see if it needs to be seasoned with more salt (or even some chicken stock) and add udon or ramen noodles.

Note: the kombu will bring more umami to the dish, but you will get a nice broth from the vegetables and chicken.