Nabe Hot Pot with Tofu Dumplings and Grated Yam
A perfect dish for warming up on a chilly day. The main ingredients, tofu and yam, are both healthy and filling.
Photographed by HITOSHI MATSUSHIMA
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 4)
- 1/2 block kinugoshidofu (200 g)Note
*Or relatively soft momendofu.
- 400 ml flour
- 1/2 block kinugoshidofu (200 g)
- 2 chicken breasts (small)
- 1 bunch komatsuna Japanese mustard greens (approx. 200 g)
- 200 g yamaimo (yamatoimo or nagaimo yam)
- 150 g maitake mushrooms
- 1-1.2 L dashi
- Shichimi seven spice, to taste
- 1 tsp salt
- 1-2 tbsp soy sauce
- 2 tbsp mirin
Put the [Tofu dumpling] ingredients into a bowl. Combine thoroughly with a wooden spatula until no longer floury in texture.
Cut the chicken into fairly large bite-size pieces. Chop off the roots of the komatsuna and cut into 3-4 cm lengths. Peel and grate the yam. Separate the maitake mushrooms and parboil to prevent their dark color from seeping into the soup.
Pour 800 ml to 1 L of dashi into a pot, add [A], and bring to a gentle boil. Add the chicken and bring back to a gentle boil. Use spoons to scoop and drop bite-size amounts of the [Tofu dumpling] mixture into the soup. When the dumplings float to the surface, add the komatsuna and maitake and simmer briefly.
Pass the mixture between two spoons to form bite-size dumplings. The dumplings don't have to be perfectly smooth and round. Just scoop and drop.
Slowly add the grated yam and simmer until heated through. Everyone serves themselves from the pot, then mixes the grated yam with the dumplings and vegetables in their individual bowls. Sprinkle with shichimi seven spice to taste. When the soup level has dropped, add the remaining dashi to adjust the flavor.