Nabemono Stew

Nabemono Stew is a comforting and hearty Japanese dish, perfect for sharing. This Halal version features tender chicken and a colorful mix of vegetables simmered in a flavorful broth, making it both satisfying and nutritious.

Ingredients

• Halal chicken thigh - 300 grams, cut into bite-sized pieces
• Daikon radish - 100 grams, sliced
• Carrot - 1 medium, sliced
• Shiitake mushrooms - 100 grams, sliced
• Green onions - 2 stalks, chopped
• Napa cabbage - 200 grams, chopped
• Tofu - 150 grams, cubed
• Dashi stock - 500 ml (made from kombu and shiitake mushrooms)
• Soy sauce - 2 tablespoons
• Mirin - 1 tablespoon
• Sake - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the chicken pieces and cook until lightly browned.
2. Add the daikon, carrot, and shiitake mushrooms to the pot. Stir-fry for about 5 minutes until the vegetables begin to soften.
3. Pour in the dashi stock, soy sauce, mirin, and sake. Bring to a boil, then reduce the heat to a simmer.
4. Add the Napa cabbage and tofu to the pot. Cover and let simmer for about 15 minutes, until the chicken is cooked through and the vegetables are tender.
5. Season with salt and pepper to taste. Stir in the chopped green onions just before serving.
6. Ladle the stew into bowls and serve hot, alongside steamed rice if desired.

Nutrition

• Calories: 420
• Protein: 35 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Water: 0.6 L

Health Benefits

• Rich in protein from chicken and tofu, supporting muscle health.
• Packed with vitamins and minerals from fresh vegetables, promoting overall health.

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