Equipment

Miso-shiru Nabe

Servings

3 - 4

Ingredients

• 1 tablespoon sesame oil
• 1 clove garlic, minced
• 1 small knob ginger, minced
• 8 oz (220 g) ground chicken or pork
• 2 teaspoons tobanjan (Chinese hot chili bean paste)
• 2 tablespoons sake
• 1 tablespoon oyster sauce
• 3 oz (90 g) shimeji mushrooms
• 8 oz (200 g) medium-firm tofu, cut into 8 – 9 pieces
• 3 oz (90 g) enoki mushrooms
• 5 oz (150 g) mung bean sprouts
• 2 tablespoons miso
• 3/4 cup (180 ml) dashi or Asian chicken stock
• 2 tablespoons white sesame paste
• 1 3/4 cups (420 ml) pure soymilk
• 1 medium bok choy, cut into bite-size pieces
• La-yu (hot sesame oil)
• Topping suggestions: Thinly-sliced green onion, Chopped cilantro. Dry chile shreds, Ground roasted sesame seeds, etc.

Procedure

1. To make the ground chicken topping, heat the sesame oil in a small sauté pan, add the garlic and ginger, and sauté for a minute or so over medium-heat.
2. Add the ground chicken and continue to sauté for a few minutes or until the meat is almost cooked through.
3. Push the meat to one side and add the tobanjan to the clear side. Stir the tobanjan until fragrant, then stir with the meat.
4. Add the sake and oyster sauce. Cook for a few minutes. Remove from the heat.
5. In a donabe , from the bottom, start to pile with the shimeji, tofu, enoki, half of the cooked meat, and half of the bean sprouts in layers.
6. Whisk together the miso, dashi, sesame paste and soymilk in a small bowl. Pour the mixture into the #donabe .
7. Cover with the lid and set over medium-high heat. Bring to a simmer (it will take about 10 minutes or so).
8. Add the remaining bean sprouts, bok choy, and remaining cooked meat, and bring it back to a simmer.
9. Drizzle with some la-yu. Garnish with some toppings and serve into individual bowls to enjoy.