Chankonabe

Shopping list

• 1.5 l dashi stock

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• 4 tbsp soy sauce

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• 3 tbsp mirin

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• 2 tbsp sake

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• 400 g chicken thighs — boneless, cut into bite-sized pieces

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• 200 g raw king prawns — peeled and deveined

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• 300 g firm tofu — cut into cubes

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• 300 g Chinese cabbage — roughly chopped

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• 150 g shiitake mushrooms — stems removed, halved if large

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• 2 piece carrots — peeled and sliced into rounds

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• 4 piece spring onions — cut into 4 cm lengths

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• 20 g fresh ginger — peeled and sliced

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• 3 clove garlic cloves — thinly sliced

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• 200 g udon noodles — fresh or dried

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• 0.5 tsp sea salt — or to taste

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Step by step

1. 1

   Pour the dashi stock into a large, wide pot or donabe (Japanese clay pot) and place over medium heat.

2. 2

   Add the soy sauce, mirin, sake, sliced ginger, and garlic. Stir gently and bring to a simmer.

3. 3

   Add the chicken pieces to the simmering broth and cook for 8– 10 minutes until just cooked through.

4. 4

   Add the carrot rounds and shiitake mushrooms. Simmer for 5 minutes until the carrots begin to soften.

5. 5

   Add the Chinese cabbage, tofu cubes, and spring onions. Simmer for another 4– 5 minutes until the cabbage wilts and the tofu is heated through.

6. 6

   Add the prawns and cook for 2– 3 minutes until they turn pink and opaque.

7. 7

   If using dried udon noodles, cook them separately according to packet instructions, then drain and add to the pot. If using fresh udon, add directly to the pot and simmer for 2 minutes.

8. 8

   Taste the broth and adjust seasoning with a little more soy sauce or salt if needed.

9. 9

   Serve immediately in large bowls, ladling broth, vegetables, protein, and noodles into each portion. Diners can add extra soy sauce, chilli oil, or ponzu to taste.