Made some Nabe last night for the first time in like...three years? Somewhere along there. It makes so much, it's hard to downsize it lol. Cooked in my new earthenware Donabe (thanks Matt!) and mmm it was delicious. Here's my recipe for those of you who were wanting it
1 package medium Shitake mushrooms
1 package baby portobello mushrooms
1 package enoki mushrooms
1 napa cabbage
4 boneless skinless chicken breasts (or 6 tenderloins)
1 sheet nori
1 1/2 cartons Swanson chicken stock
1 Welsh onion (or 5 green onions)
Bean sprouts
Kikkoman brand Teryiaki sauce/marinade
Preparation: Trim any fat present on the chicken breasts and cut into 1-1.5" chunks. Marinate in teriyaki sauce in the fridge over night.
When ready to make your Nabe (aka Hotpot) pan sear the chicken until cooked mostly through, the centers should still be a little pink and it should have some give to it when pressed (it is firm if it's fully cooked) Set aside in a covered container.
Clean your veggies prior to cooking. Use 3-4 leaves of the napa cabbage, cutting the stems off. Cut remaining portion of the leaves into 3-4 large pieces. Cut the roots off your leeks and cut at an angle into 3" pieces. (If using Welsh onion, cut into 1.5" pieces at a diagonal angle)
Clean the mushrooms with a damp paper towel, do not submerge nor run under water. Mushrooms are spongy and will absorb the water, watering down your nabe and diluting the flavor. Cut the stems off, and cut an "X" into each cap (as pictured)
Cut the dirty stem part off your enoki mushrooms and separate into large portions, you don't want to separate each individual mushroom.
Pour the broth/stock into your donabe (if you don't have a donabe, an electric skillet can work in a pinch) make sure it's not too close to the rim as you'll be adding ingredients. Add the sheet of nori, broken into two pieces and mix around a little with the heat on medium. Add some teriyaki sauce to taste.
Once the stock has been brought to a low boil, add your chicken in and cover for 3-4 minutes. Uncover and add your other ingredients in sections to their own, make sure it's neatly layered for even cooking. (Notice how the shitake are 'stacked' in the pot)
Re-cover the pot and let cook until shitake are a little wilted, and chicken is cooked through.
Enjoy!