Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

Ingredients

• 1 (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age)

• 10 cups chicken broth
• 1/4 cup soy sauce
• 2 tablespoons mirin
• salt, to taste
• 1 medium waxy potato, peeled, quartered lengthwise, sliced crosswise, and blanched
• 1 piece daikon radish, peeled, quartered lengthwise, sliced crosswise, and blanched
• 1 small carrot, trimmed, peeled, sliced on the bias, and blanched
• 1 leek, white part only, trimmed, washed, and sliced on the bias
• 1/4 head napa cabbage, cored and cut into large pieces
• 4 shiitake mushrooms, stemmed
• 4 ounces shimeji mushrooms, trimmed and separated
• 4 ounces fresh burdock root, trimmed, peeled, and shaved into long thin strips
• 10 ounces grilled tofu, halved lengthwise and cut into 1/2-inch-thick pieces (yaki-dofu)
• 1/2 lb boneless chicken thighs, cut into thin strips
• 7 ounces bok choy, root part trimmed
• 1/2 lb prime rib roast, frozen then thinly sliced
• 1 lb udon noodles

Directions

1. 1

   Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.

2. 2

   At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.

3. 3

   Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.

4. 4

   Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.

5. 5

   Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.

6. 6

   Simmer until just cooked through, about 1 minute. Serve cooked items to guests.

7. 7

   Repeat with second 1/3 of the cooking ingredients.

8. 8

   Repeat with remaining third of the cooking ingredients.

9. 9

   Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.