# Chicken nabe (from Taiji ́s Kitchen)

Video: [How to cook Chicken Hotpot 🍲 〜鶏の水炊き〜  | easy Japanese home cooking recipe](https://www.youtube.com/watch?v=w5bUi5MTYPw) by [Taiji ́s Kitchen](https://www.youtube.com/@taijiskitchen).
RecipesMD is not affiliated with Taiji ́s Kitchen. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$4.02 per serving, ~$12.05 for ~3 portions (assumed); saves ~$16.98* per serving (81%) vs ordering out (~$21.00*). * Estimate: 5 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- a hand-full spinach
- 1/3 daikon radish
- 1/2 carrot
- some oyster mushroom _(amount estimated)_
- 1/2 bundle shimeji mushroom
- 4-6 bundles scallion
- 1 clove garlic
- piece ginger
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 200g chicken thigh
- 1/3-1/2 package pressed tofu
- 5 g kombu kelp
- 2 cups water

## Steps

1. [1:23](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=83s) Chop the spinach into bite-sized pieces.
2. [1:31](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=91s) Cut the daikon radish into bite-sized pieces.
3. [2:18](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=138s) Slice the carrot.
4. [2:23](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=143s) Separate the oyster mushrooms.
5. [2:28](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=148s) Trim the bottom of the shimeji mushrooms and separate them.
6. [2:35](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=155s) Finely chop the scallions.
7. [3:28](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=208s) Crush garlic and ginger using a garlic smasher.
8. [4:15](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=255s) Mix scallion, garlic, ginger, soy sauce, and mirin in a bowl and let rest.
9. [4:28](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=268s) Cut the chicken into bite-sized pieces.
10. [4:40](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=280s) Cut the pressed tofu into bite-sized pieces.
11. [5:11](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=311s) Place kombu kelp and water in a pot.
12. [5:20](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=320s) Add daikon radish and carrot to the pot, cover, and bring to a boil on high heat.
13. [5:29](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=329s) Remove the kombu kelp before boiling and add mushrooms, tofu, and chicken.
14. [5:40](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=340s) Cover and cook until boiling.
15. [5:44](https://www.youtube.com/watch?v=w5bUi5MTYPw&t=344s) Add spinach, bring back to a boil, and serve.

## Equipment

- cutting board
- knife
- garlic smasher
- bowl
- hotpot

## What the video didn't say

- exact cooking times
- stove heat levels in watts

Source page: https://recipesmd.com/v/taiji-s-kitchen-chicken-nabe