Cabbage takes center stage! Ryuji's 'Motsunabe-style Chicken Hotpot,' where the umami from chicken thighs and plenty of vegetables melts into the broth. Enjoy a surprisingly deep-flavored soup with simple ingredients. Even the finishing udon is exquisite! Give it a try!
Ingredients
Main Ingredients (2-3 servings)
- Cabbage 400g
- Chicken thigh 1 piece (300-350g)
- Garlic 3-4 cloves
- Frozen udon 1 serving
Seasonings
- Water 400cc
- Kombu dashi 1 tsp
- Chicken stock powder 1 tsp
- Salt 1/3 tsp
- Soy sauce 1 tsp
- Red chili peppers 2
- Salt 1 pinch (for finishing noodles)
Steps
- Thinly slice 3-4 cloves of garlic.
- Place 1 chicken thigh (300-350g) and 400cc water into a pot.
- Add 1 tsp kombu dashi, 1 tsp chicken stock powder, 1/3 tsp salt, and 1 tsp soy sauce to the pot. 【PRO TIP!】 Using kombu dashi creates a deeper flavor than katsuobushi (bonito flakes) dashi.
- Add the sliced 3-4 cloves of garlic and 2 red chili peppers to the pot.
- Remove the core from the 400g cabbage, then peel off the leaves one by one and arrange them whole in the pot.
- Cover the pot, bring to a medium heat, and simmer for 15-20 minutes.
- Once the cabbage is tender and the chicken is fall-apart soft, cut into easy-to-eat pieces with scissors and it's done.
- Add 1 serving frozen udon and 1 pinch of salt to the remaining soup in the pot, and simmer until the udon is soft.
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