Here is the body-warming hot pot with chicken thighs and dumplings. Napa cabbage, carrots, Naganegi (Japanese thick and long scallion) and daikon are traditional vegetable choices accompanying the chicken. In this recipe I pair the chicken with readily available baby kale, leek, and carrot. However, any vegetables in your refrigerator will work. Nabe dishes, nabemono in Japanese, are cooked in a shallow pot over a portable butane gas stove, and consumed at the table. It is a fun eating experience. Check out the Cassette Konro article for tips on how to use the portable gas stove. Double the chicken ball recipe and freeze one portion to prepare quick Chicken Balls and Winter Vegetable Miso Soup. Ingredients (Makes 4 Servings) 1 pound chicken thigh with bone and skin attached, cut through the bone into about 2-ounce pieces 8 ounces white part of leek 5 ounces carrot, cut into ½-inch thick slices diagonally 1 pound ground chicken (fattier is better) 1 teaspoon sea salt 1/4 teaspoon black pepper powder 1/4 cup roughly chopped white part of scallion (leftover green part reserved for the zosui rice) 2 tablespoons finely minced ginger One egg 1 teaspoon sesame oil (optional) 5-inch square kombu (optional) 8-10 ounces baby kale or other greens Ponzu sauce Instructions In a large pot, bring water to a boil. Add the chicken thigh and cook for 2 - 3 minutes. Drain the chicken and discard the water. Rinse the chicken under cold tap water & drain. Add 6 cups of new cold water and the cleaned chicken to the pot, and cook for one hour (longer is better). During cooking, add water to keep the water level the same as in the beginning. Remove any foams. Add the leek and carrot 15 minutes before finishing cooking. Remove the leek and carrot from the cooking liquid, drain. Cut the leek into bite-sized pieces. Arrange them on a large platter. In a medium pot, bring plenty of water and the kombu to a gentle simmer over medium-low heat. In a large bowl add the ground chicken, sea salt, black pepper, scallion, ginger, egg and sesame oil (if you are using). With a hand, stir the mixture until the mass develops a sticky texture. Don’t give up doing it in the mid-way. It will take about 5 minutes until the mixture feel very sticky. Remove the kombu from the gentle-simmering water. Make small chicken balls - about 2/3 ounces each – from the mixture. You can make 14 balls. Drop half of the balls into the water. The balls sink to the bottom and then come up to the surface. Cook the chicken balls for 4-5 minutes or until the outside is firm. Remove the chicken balls from the boiling water and drain. On the large platter arrange the chicken balls next to the carrot and leek. Add baby kale. Set up the butane gas stove at the table. Transfer the pot where the chicken thigh is cooked to the table and turn on the fire. Transfer the big plate with the chicken balls and vegetables to the table. Set up small cereal bowl-sized dishes at the table. Add 2 tablespoons of ponzu to each bowl. Now, the cooking and eating begin. Pick up and enjoy a couple of tender cooked chicken thigh meats dipped in the ponzu sauce. Add the baby kale and part of the already-cooked leeks and carrots. After enjoying the vegetables, add the chicken balls to the pot and enjoy them hot. If you need more ponzu add to the bowl.
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