Chicken and Vegetable Hotpot Recipe

Chicken and Vegetable Hotpot Recipe

(Japanese Recipes)

100 g (3½ oz) gobo (burdock root)

1 teaspoon Japanese rice vinegar

100 g (3½ oz) lotus root

2 teaspoons sesame oil

1 tablespoon vegetable oil

750 g (1 lb 10 oz) chicken thigh fillets, cut into 3 cm (1¼ inch) squares

150 g (5½ oz) taro, peeled and cut into 2 cm (¾ inch) squares

1 carrot, cut on the diagonal into 1.5 cm (⅝ inch) thick slices

100 g (3½ oz) snow peas (mangetout), trimmed

shichimi togarashi (seven spice mix), optional

Method:

Roughly scrape the skin of the gobo with a sharp knife, then rinse.  Cut into 2 cm (¾ inch) pieces on the diagonal.  Put in a bowl with 500 ml (2 cups) water and the rice vinegar.  Leave for about 15 minutes to remove some of the bitterness from the gobo.  Drain well.  If you are using fresh lotus, peel it, cut into 5 mm (¼ inch) slices, then put in cold water.  Heat the sesame  and vegetable oils in a large saucepan over medium-high heat and cook the chicken in batches until lightly golden.  Remove from the pan and set aside.  Drain the gobo and lotus.  Add the gobo and taro to the pan and cook, stirring frequently for 2 minutes.  Now add the lotus and carrot and cook for a further 2 minutes.  Pour in the dashi, soy sauce and mirin, add the sugar and bring to the boil, then reduce to a simmer and add the chicken and simmer for a further 10-15 minutes.  Just before serving, add the snow peas and stir until just wilted.  Serve in deep bowls with rice.  Sprinkle with shichimi togarashi, if desired.