Ginger Amazake Hot Pot – Happy Donabe Life

Name: Ginger Amazake Hot Pot – Happy Donabe Life
Ingredients: 2 1/2 cups (600 ml) dashi; 2 tablespoons sake; 1 teaspoon moshio sea salt (or regular sea salt); 4 – 5 leaves medium napa cabbage, cut into bite-size pieces; 8 oz (220 g) satsuma-imo (Japanese sweet potato) cut into bite-size pieces; 12 oz (360 g) boneless skinless chicken thigh, cut into bite-size pieces (and lightly season with some sea salt for 2 – 3 hrs if possible); 2 tablespoons miso; 1 T ginger, cut into fine shreds; 7 oz (200 g) medium-firm tofu, cut into 6 – 8 pieces; 5 oz (150 g) shimeji mushrooms (I used white shimeji); 1/3 cup (80 ml) amazake; 3 oz (100 g) komatsuna (Japanese spinach) or your choice of leafy vegetable, cut into bite-size pieces; Thinly-shredded yuzu citrus rind, optional; Kanzuri (fermented chili & yuzu paste from Niigata, Japan), for serving (optional)

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Ingredients

2 1/2 cups (600 ml) dashi
2 tablespoons sake
1 teaspoon moshio sea salt (or regular sea salt)
4 – 5 leaves medium napa cabbage, cut into bite-size pieces
8 oz (220 g) satsuma-imo (Japanese sweet potato) cut into bite-size pieces
12 oz (360 g) boneless skinless chicken thigh, cut into bite-size pieces (and lightly season with some sea salt for 2 – 3 hrs if possible)
2 tablespoons miso
1 T ginger, cut into fine shreds
7 oz (200 g) medium-firm tofu, cut into 6 – 8 pieces
5 oz (150 g) shimeji mushrooms (I used white shimeji)
1/3 cup (80 ml) amazake
3 oz (100 g) komatsuna (Japanese spinach) or your choice of leafy vegetable, cut into bite-size pieces
Thinly-shredded yuzu citrus rind, optional
Kanzuri (fermented chili & yuzu paste from Niigata, Japan), for serving (optional)