Tofu hotpot recipe (tofu nabe)
- Cuisine: Japanese
(Note: “nabe” means “pot”)
10cm piece konbu (giant kelp)
350g chicken thigh fillets or fish fillets, cut into bite-sized pieces
A selection of vegies
2 large carrots
1 bunch shungiku or bok choy
12 shiitake mushrooms
1 250/300g tofu block (momen goshi), cut into large pieces
1 piece daikon (Japanese white radish)
1 - 3 dried red chillis, to taste
*Use ready-made ponzu (this is available from Japanese and some Asian grocery stores. It contains sudachi (citrus juice), soy sauce, mirin, rice vinegar, etc.). This is then seasoned with a little momiji (literally “red maple”) oroshii - the daikon and chilli.
Make a dashi stock by placing the konbu in the water and bringing it to a simmering point. Remove the konbu.
Add the chicken or fish to the stock, then the vegetables, and simmer for about 10 minutes. Add the tofu and simmer for an extra two minutes. Serve with a ponzu and daikon dipping sauce.
For the dipping sauce
Peel a piece of daikon. Punch 3 or 4 holes in it with a chopstick then "plug" the holes with dried red chili. Grate the daikon and chilli on a fine grater. The result will be very watery.
Wring it gently in a piece of clean cheesecloth or muslin.
Add it to 3 tablespoons ponzu and use to dip vegetables, tofu and meat from your tofu nabe.
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