Kimiko Barber's mizutaki nabe recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Kimiko Barber’ s mizutaki nabe By You Magazine - October 4, 2020 Nabe, or hotpot, is very popular in Japan, where each region, family and even sumo stable has its favourite recipe using a variety of seasonal and regional ingredients. This recipe is based on an old favourite of Fukuoka prefecture in northern Kyúshú, but it is cooked all around Japan. A big communal pot is placed in the middle of a table and diners do their own cooking, choosing a variety of ingredients from a large platter. Nabe is easy, tasty, nourishing and, above all, very friendly. Japanese people know almost instinctively when food is cooked in a pot and ready to eat because they would have been brought up with nabe since childhood. So I have adjusted a traditional recipe to make it like a hearty stew, and all the cooking is done in the kitchen. But to enjoy the spirit of nabe I urge you to take the pot to a table and invite family and friends to serve themselves with refreshing ponzu dipping sauce. Nassima Rothacker SERVES 4-6 FOR THE CHICKEN STOCK 8-12 chicken thighs (depending on your appetite), skin-on, bone-in 30g piece of unpeeled ginger, scrubbed clean and thinly sliced 2 leeks, green parts only (reserve white parts for the hotpot below) handful of uncooked rice 2 litres water salt and freshly ground black pepper to taste FOR THE HOTPOT 300g firm tofu, drained and diced into large bite-size chunks (optional) ½ chinese cabbage, roughly chopped 2 leeks, white parts from above, cut at an angle into slices 2cm thick 2 carrots, peeled and cut at an angle into slices 1cm thick 8 shiitake mushrooms 40g watercress or baby spinach FOR THE PONZU 60ml soy sauce 60ml mirin 60ml rice vinegar 2 tbsp freshly squeezed lime juice 1. Put the chicken in a large pot with the ginger, green leek tops and rice (any type will do and rice gives the stock a touch of sweetness). Add the water and cover with a lid then bring to the boil over a high heat. Remove the lid when it starts boiling (uncovering helps to keep the stock clear) and reduce the heat to low. Continue simmering for about an hour, skimming any scum off the surface but adding water if necessary to ensure the chicken remains covered. 2. If you are using tofu, start draining by wrapping it in kitchen paper placed on a chopping board and tilt it slightly to let the water run down. Meanwhile prepare the ponzu by mixing all the ingredients together in a nonmetallic bowl and set aside. 3. Strain the stock through a fine mesh sieve – there should be about 1.5 litres. Adjust the taste with salt and pepper and discard the rice and vegetables. Put the chicken aside to cool. Remove the skin and bone and discard, then break the flesh into large bite-sized pieces with your hands. 4. Put the stock in a large pot, add the chicken with all the hotpot vegetables except the watercress or spinach and bring to the boil over a medium heat and cook uncovered for 5-7 minutes until all vegetables are cooked through. Remove from the heat, add the watercress or spinach on top, gently stir. Now take the pot to your table and invite everyone to serve themselves with ponzu dipping sauce. COOK’S TIP In Japan nabe dinner often ends with adding plain boiled rice into the remaining tasty stock in the pot to make risotto. Buy the book and help a great cause This recipe is from A Taste of Home: 120 Delicious Recipes from Leading Chefs and Celebrities compiled by Kyle Cathie, price £25, to be published on 15 October by The Passage Trading Services Ltd. YOU readers can buy copies from Waterstones, where at least £20 from each sale will go straight to The Passage. For more details, go to waterstones.com. 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