This dish is a variation of Chicken & Tofu Hot Pot with Egg dish, and this dish is less soupy and the broth plays a role more as a seasoning for the ingredients. The combination of chicken, egg, and asparagus almost never go wrong, especially when asparagus is in high season in the spring time. The dish is topped with Salt-Pickled Sansho Berries, which bring such beautiful accent to the dish, but if you don’t have them, you can sprinkle some Sansho Powder, and it’s also very good for this dish.
EquipmentClassic-style Donabe (0.8-qt/ 800 ml or larger)
- 8 oz (240 g) boneless skinless chicken thigh, cut into bite-size pieces
- 1 tablespoon liquid Shio-koji
- 3/4 cup (180 ml) kombu & bonito dashi or your choice of stock
- 1 tablespoon sake
- 1tablespoon mirin
- 1 tablespoon soy sauce
- 1 small knob ginger, cut into fine shreds (about 1 1/2 teaspoons)
- 7 oz (200 g) medium-firm tofu, break into bite-size pieces by hand
- 5 – 6 medium-thick asparagus, trimmed and cut into 1 1/2″ (4 cm) long
- 2 large eggs, beaten
- 1 1/2 teaspoons or more salt-pickled sansho berries (can substitute with some sprinkles of sansho powder)
- Marinade the chicken in the liquid shio-koji in refrigerator for a few hours to overnight. Pat dry the chicken.
- Bring the dashi in donabe to a simmer. Add the sake, mirin, and soy sauce.
- Add the chicken, cover and simmer over medium heat for a few minutes.
- Add the ginger and tofu, and continue to cook for a couple of minutes.
- Add the asparagus, and gently drizzle in the eggs to cover the surface. Cover with lid again, and cook for 1 – 2 minutes or until the egg is cooked to your desired doneness.
- Sprinkle the sansho berries and serve immediately.
Once the chicken is almost cooked through, add the ginger and tofu.
Asparagus and egg are added and cooked briefly.