Yuzu Kosho Chicken Hot Pot recipe - ingredients, nutrition and when to eat it
This Japanese hot pot simmers chicken, napa cabbage, and mushrooms in a clear broth, with yuzu kosho adding a fragrant kick.
This Japanese hot pot simmers chicken, napa cabbage, and mushrooms in a clear broth, with yuzu kosho adding a fragrant kick. The light broth pairs bright citrus notes with a gentle heat. It’s a good choice for a cold evening when you’re craving something warm.
Japanese · 30 minutes to cook
Tips: Yuzu kosho varies in saltiness and heat by brand, so start with a little and adjust the seasoning at the end.
Tips: Napa cabbage and mushrooms release liquid as they cook, so you don’t need to add too much broth at the start.
Tips: After adding the chicken, adjust the heat to keep the broth from boiling too vigorously and the meat tender.
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Ingredients (1 serving)
- Chicken thigh — 120 g
- Napa cabbage — 2 sheet
- Shiitake mushrooms — 2 pc
- Enoki mushrooms — 0.5 pack
- Green onion — 0.3 stalk
- Yuzu kosho — 1 tsp
- Ponzu — 1 Tbsp
- Dashi stock — 350 ml
- Water — 150 ml