Soups & Stews
Amazaké Hot Pot
Use any meat or seasonal vegetables for this Japanese winter soup that is eaten at the table.
Ingredients (4 servings)
Soup
1500 cc water
10 gm dried shiitake mushrooms
6 tablespoons light soy sauce
300 gm amazaké
Meat & Vegetables
400 gm chicken thigh meat
50 gm amazaké
1 tablespoon mild soy sauce
¼ head Chinese cabbage
1 bunch garlic chives
100 gm vermicelli
100 gm mung bean sprouts
100 gm maitake or other fresh mushrooms
2 green onions
½ block tofu
- Mix 50 gm amazaké with 1 tablespoon of soy sauce in a mixing bowl. Cut the chicken into bite-size pieces and place in the bowl to marinate.
- Chop the other ingredients for the hot pot (greens into 5 cm lengths, tofu into 2 cm cubes). Reconstitute the vermicelli noodles.
- Make a stock with the dried shiitake and water.
- Heat the stock in a large heavy-bottomed pot. Once it boils, add 6 tablespoons of soy sauce and 300 gms of amazaké.
- Lower the heat and add the other ingredients, starting with the meat and vegetables that take longer to cook. Once everything is cooked though, remove from heat and serve at the table.
- Use a ponzu dipping sauce or a sesame sauce served in individual bowls.