Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 450 grams of boneless, skinless chicken thighs into 2.5 cm pieces and chop 1/2 head of Napa cabbage into 5 cm pieces.

2. 2

   Drain 150 grams of firm tofu and cut it into 2.5 cm cubes, remove stems from 6 shiitake mushrooms and halve them, and cut 3 scallions into 5 cm lengths.

3. 3

   Thinly slice 15 grams of fresh ginger and 2 garlic cloves, then lightly coat the bottom of a large clay pot with 1 teaspoon of sesame oil.

4. 4

   In a separate bowl, whisk together 4 cups of dashi stock, 4 tablespoons of white or awase miso paste, 3 tablespoons of tahini, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and 1 tablespoon of sake until the mixture is smooth.

5. 5

   Artfully arrange the 450 grams of chicken thigh, 1/2 head of Napa cabbage, 150 grams of firm tofu, 6 shiitake mushrooms, 3 scallions, 15 grams of fresh ginger, and 2 garlic cloves in layers within the clay pot.

6. 6

   Pour the prepared tahini miso broth evenly over all the arranged ingredients in the clay pot, cover the pot with its lid, and place it over medium heat on the stove.

7. 7

   Bring the mixture to a gentle simmer, then reduce the heat to low and continue cooking for 20-25 minutes until the chicken is cooked through and the vegetables are tender, taking care not to let it boil vigorously, and serve directly from the pot.