Easiest Way to Prepare Yummy Light Chicken Mizore sleet Hot Pot

Without fail making ultimate Light Chicken "Mizore" (sleet) Hot Pot easy, fast, practical.

Good Evening every body, at this time you get present recipe Light Chicken "Mizore" (sleet) Hot Pot with 15 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 7 stages of easy cooking Light Chicken "Mizore" (sleet) Hot Pot.

Ingredients all Light Chicken "Mizore" (sleet) Hot Pot

1. Needed 2 : pieces Chicken thighs (or chicken breasts).

2. Needed 1 : Daikon radish's worth of grated daikon.

3. Needed 1/4 : Chinese cabbage.

4. Needed 2 : Bok choy.

5. Needed 1 bunch : Mizuna leaves.

6. Needed 5 : to 6 Shiitake mushrooms.

7. Needed 1 : packet Enoki mushrooms.

8. Prepare 1/2 : Carrot (pre-boiled).

9. Prepare 1/2 block : Silken tofu.

10. Needed 2 tbsp : Chinese chicken stock powder.

11. Prepare 1 : ladle Shiro-dashi.

12. Needed 2 tbsp : Sake.

13. Prepare 1 tbsp : Mirin.

14. Needed 1 pinch : Salt.

15. Needed 1 : Water (60% of a pot).

If all ingredients Light Chicken "Mizore" (sleet) Hot Pot it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Light Chicken "Mizore" (sleet) Hot Pot

1. Cut the carrots and boil them in a separate pot. Cut the chicken and the other ingredients except the daikon into bite sizes..

2. Grate the daikon. If you use a food processor it will be much easier. Fill the pot to 60% of its capacity and bring to a boil..

3. After coming to a boil add the stock powder, the hard stem part of Chinese cabbage and bok choy (in this order)..

4. After the Chinese cabbage is cooked through, slide the chicken into the pot. Add sake and simmer at medium heat. After the chicken is cooked through add shiro-dashi and mirin..

5. Add the shitake and enoki mushrooms and turn down the heat to low. Add plenty of grated daikon as to cover the entire pot..

6. Add the tofu, mizuna leaves and carrot then bring to a boil and it's done. Season with salt if necessary..

7. Add more grated daikon on the side to serve..

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