Chicken & Tofu Hot Pot with Egg

Tori to Tofu no Tamago-toji Nabe

This is my lazy-day but feel-good quick hot pot dish. I love my small size donabe so much, as it’s so handy to use, and I can make quick one-pot-meal for 1 to 2 people in a short time. In this dish, dashi (stock) is heated with soy sauce and mirin, then chicken, tofu, and mushrooms are added one after another to cook in the broth. Once everything is cooked through, eggs are drizzled in and cooked further (I like the soft stage). I used shungiku (chrysanthemum leaves) as a topping, but you can simply use thinly-sliced green onion or any of your choice of green topping. Enjoy with some sansho powder.

Equipment

Classic-style Donabe (Small: 0.8-qt/ 800 ml or larger)

For serving 3 – 4 people, simply double the recipe amount and cook in a medium-size donabe.

Servings

Ingredients

1 cup (240 ml) kombu and bonito dashi or your choice of stock
2 tablespoons mirin
2 tablespoons soy sauce
8 oz (240 g) boneless and skinless chicken thigh, cut into large bite-size pieces
7 oz (200 g) medium-firm tofu, cut into 6 – 8 pieces
2 1/2 oz (75 g; half cluster) shimeji mushrooms
2 large eggs, beaten
1 1/2 oz (50g; a good handful) shungiku (chrysanthemum leaves) or your choice of green (spinach, mizuna or green onion), chopped
Sansho powder, for serving

Procedure

Combine the dashi, mirin, and soy sauce in a donabe. Bring to a simmer over medium-high heat.
Add the chicken and cover with lid. As soon as the broth starts to boil, turn down the heat to simmer. Simmer for 2 – 3 minutes.
Add the tofu and shimeji, and bring back to a simmer. Simmer for a couple of minutes.
Gently pour the egg in a stream to cover the surface (do not stir). Cover with lid again and turn off the heat. Let it rest for 1 minute or longer, depending on how much you would like the eggs to be cooked. (I like it very soft and jiggly.)
Uncover and add the shungiku. Let it wilt. Serve immediately into individual bowls at the table. Enjoy with sansho, if you like.

Add the chicken to the broth.