Chicken & Tofu Hot Pot with Egg – Happy Donabe Life

Ingredients

• 1 cup (240 ml) kombu and bonito dashi or your choice of stock
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 8 oz (240 g) boneless and skinless chicken thigh, cut into large bite-size pieces
• 7 oz (200 g) medium-firm tofu, cut into 6 – 8 pieces
• 2 1/2 oz (75 g; half cluster) shimeji mushrooms
• 2 large eggs, beaten
• 1 1/2 oz (50g; a good handful) shungiku (chrysanthemum leaves) or your choice of green (spinach, mizuna or green onion), chopped
• Sansho powder , for serving