- Serves: 4
- Calories: 398 kcal
- Japanese: Tōnyū-nabe
- 500 g boneless chicken thigh
- 300 g napa cabbage (Chinese cabbage)
- 1 long green onion or leek
- 120 g or 1/2 carrot
- 6 shiitake mushrooms
- 1 block tofu
- 240 ml soy milk
- 160 ml water
- 600 ml bonito soup stock, chicken broth or chicken soup stock
- 2 tablespoons soy sauce
- You can also add your favorite ingredients (e.g., mushroom, cooked thick white noodles (udon)).
Cut the chicken into bite-size pieces.
Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.
Slice the leek diagonally into 5 cm. pieces. Peel the carrot and cut into belt-shaped pieces with a peeler.
Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.
Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems.
Arrange the chicken, vegetables and tofu attractively in separate rows on one or more large platters.
Put the soy milk, water, soy sauce and the bonito soup stock, chicken broth or chicken soup stock in a big pan. Bring to a boil. Add half of the chicken, vegetables and tofu, and cover. Cook for 10 minutes.
Serve in individual serving bowls. Cook the remaining ingredients in the same manner.
This dish is very healthy. Because it is very light, you can eat a lot and not gain weight.
Japanese foods recipes
Int'l. recipes with a Japanese twist