Japanese hot pot recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 474 calories / serving
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This comforting Japanese hot pot is a great mixture of chicken, leeks, mushrooms and tofu in a hot flavoursome broth. This heartwarming hot pot will warm you right to the core.

In a large casserole pan heat together the broth ingredients and season to taste.

Bring to the boil, then add the chicken, leeks and mushrooms. Simmer for 10 minutes until the meat is cooked through with no pink showing, before adding the tofu, Chinese leaf and udon. Cook for another 5 minutes then spoon into bowls.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 chicken thigh fillets
  • 2 leeks, cut into 2cm diagonal lengths
  • 125g pack shitake mushrooms, stalks removed and halved
  • ½ head Chinese leaf, stalk removed and chopped into bite sized pieces
  • 396g pack firm tofu, cut into cubes
  • 300g pack straight to wok udon noodles
  • For the broth

  • 4tbsp Tahini
  • 3tbsp soy sauce
  • 1 litre (1¾ pints) chicken stock
  • sesame oil
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  • Energy 1989kj 474kcal 24%
  • Fat 23.6g 34%
  • Saturates 5g 25%
  • Sugars 4.8g 5%
  • Salt 4.4g 73%

of the reference intake
Carbohydrate 34.8g Protein 24.2g Fibre 8.2g


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