Japanese Chanko-Nabe stew

Serves 4


    400 g Chicken broth (or vegetable)

    200 ml dashi

    1 tbsp white miso

    3 tbsp mirin

    2 tsbp cooking sake

    2 tbsp soy sauce

    1 tbsp yuzo (or half a lemon squeezed)

    1 tbsp finely minced ginger

    2 garlic cloves, minced

    1 carrot, cut into cut half moons

    handful shitake mushrooms, sliced

    Enoki mushrooms, small handful

    3 inch daiknon, sliced into thin half moons

    1 swede or turnip, sliced into thin quarter moons

    pinch wakama (dried seaweed)

    3 spring onion, finely chopped

    250g tofu, cut into cubes

    150g prawns

    1 tbsp sesame oil

    1tbsp sesame seeds

    Togarashi, for sprinkling (highly recommend!)


·      To make the broth- combine the broth, dashi, sake, mirin, ginger, garlic, sake and miso in a pot over a medium heat and bring to a simmer, stir well.

·      Then add the sliced vegetables and wakama cook until tender

·      Then add the tofu, prawns and spring onions. Take off the heat and allow the prawns to cook through before serving. add sesame oil, and garnish with sesame seeds and togarashi

·      Serve with steamed jasmine rice or soba noodles