Japanese cuisine, Japanese food recipes.

First:

Cut chicken into bite-size pieces.
Quickly parboil chicken liver in boiling water. Then rinse with water, and cut into bite-size pieces.

Wash hakusai (Chinese cabbage) and cut into bite-size pieces.

Chop off the root of the greens (we are using mibuna greens here), wash thoroughly, and cut into bite-sized pieces.

Cut long white leek diagonally.

Scrub the dirt off burdock root in water. Shave into slightly thick slices, as if sharpening a pencil with a knife. Then soak in water.

Peel carrot, slice thinly and cut out using cookie cutters.

Parboil musubi konnyaku (devil’s tongue threads bound together in a knot ) in boiling water to remove the strong smell, then drain in a sieve.

Cut cotton tofu into eight pieces.

Blanch aburaage (thin deep-fried sliced tofu) with boiling water to drain excess oil, then cut into bite-size pieces. Rinse fish-paste products with boiling water to drain excess oil on the surface.

Put dashi broth in a saucepan, add and bring to a boil. Turn off the heat.

Second:
Put all the ingredients in a pot, placing those that cook slowly in the bottom, and pour the seasoned dashi broth over the ingredients to fill 60-70% of the pot. Close the lid and heat. Arrange remaining ingredients that do not fit in the pot on a large plate.

When it comes to a boil, open the lid and put cooked ingredients with the soup in a serving bowl. Sprinkle over ingredients in serving bowl. Start eating the ingredients in the order as they cook, serving directly from the pot. Add more dashi broth and ingredients in the pot as necessary.

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