Yuzu Kosho Chicken Nabe with Watercress and Shimeji Mushrooms

A fragrant and flavorful Japanese hot pot (nabe) featuring tender chicken infused with the spicy citrus notes of yuzu kosho, complemented by fresh watercress and earthy shimeji mushrooms. Perfect for a cozy and comforting meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

1 item

Cost

£4.27/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Japanese

Main Ingredient:

Chicken

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1lbChicken thighs(Boneless, skinless, cut into bite-sized pieces)

£2.50

1packageShimeji mushrooms(About 7 oz, separated at the base)

£2.50

1bunchWatercress(Roughly chopped)

£1.20

0.5headNapa cabbage(Chopped)

£1.00

3stalksScallions(Thinly sliced, for garnish)

£0.75

1tspYuzu kosho(Adjust to taste based on spiciness preference)

£2.00

6cupsDashi stock(Store-bought or homemade)

£3.00

2tbspSoy sauce

£0.10

2tbspMirin

£0.20

2tbspSake(Optional)

£0.50

1tspSesame oil

£0.10

1blockTofu (firm or silken)(Optional, cut into cubes)

£1.75

8ozUdon noodles (cooked)(Optional, for serving)

£1.50

Total Cost

£17.10

£4.27 per serving

Instructions

1.
In a large pot or donabe, combine the dashi stock, soy sauce, mirin, and sake (if using). Bring to a simmer over medium heat.
2.
Add the chicken pieces and cook until mostly cooked through, about 5-7 minutes.
3.
Add the Napa cabbage and shimeji mushrooms to the pot. Cook until the cabbage is tender, about 5 minutes.
4.
Stir in the yuzu kosho, starting with 1 teaspoon and adding more to taste.
5.
Gently add the tofu (if using) and heat through.
6.
Just before serving, add the watercress and cook for a minute until wilted. Do not overcook.
7.
Garnish with sliced scallions and serve hot. You can also add cooked udon noodles to the pot for a more substantial meal.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

485 kcal / 2029 kJ

Carbs

33g

13% of RDA

Fat

20g

29% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

1120 mg

49% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of yuzu kosho to your preference for spiciness. Start with a small amount and taste as you go.

Feel free to add other vegetables to the nabe, such as carrots, daikon radish, or enoki mushrooms.

Serve with a side of rice or more dashi broth to enjoy the remaining flavors in the pot.

Cooking Equipment

Large pot or donabe (Japanese earthenware pot)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Yuzu Kosho Chicken Nabe with Watercress and Shimeji Mushrooms

Ingredients

Instructions