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japaneseutama· 4 servings

≈3432 kkal · P 136.9g · L 196.5g · KH 144g (per recipe, TKPI estimate)

Karaage-nabe

Karaage-nabe
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 1.5 kg chicken thighs and drumsticks
  • 1 cup soy sauce
  • 1 cup sake
  • 1 cup mirin
  • 1 cup water
  • 4 cloves garlic, minced
  • 2 inches ginger, sliced
  • 2 tbsp grated ginger
  • 1 tbsp grated garlic
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 bunch green onions, chopped
  • 1 head of napa cabbage, chopped
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 cup shiitake mushrooms, sliced
  • 1 cup enoki mushrooms, chopped
  • 1 cup spinach
  • 1 cup tofu, cubed

Instructions

  1. 11. Marinate the chicken in soy sauce, sake, mirin, grated ginger, grated garlic, salt, black pepper, and sugar for at least 2 hours or overnight.
  2. 22. Heat vegetable oil in a large pot over medium heat. Add the marinated chicken and cook until golden brown and cooked through. Remove the chicken and set aside.
  3. 33. In the same pot, add more oil if needed. Sauté garlic and ginger slices until fragrant.
  4. 44. Pour in the remaining marinade (reserving some for serving) and bring to a simmer.
  5. 55. Add the chicken back to the pot and simmer for 10 minutes.
  6. 66. Add the napa cabbage, carrot, potato, shiitake mushrooms, enoki mushrooms, spinach, and tofu to the pot. Simmer for another 10 minutes or until the vegetables are tender.
  7. 77. Stir in sesame oil and green onions.
  8. 88. Taste and adjust seasoning if needed.
  9. 99. Serve hot with steamed rice and the reserved marinade for dipping.

Source: llm-generated

Karaage-nabe — Dish Catalog