Chicken and Mushroom Sukiyaki Hot Pot
Levi Dang cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A simple, broth-based hot pot with cubed chicken thigh, Chinese cabbage, mushrooms, and konjac in a soy-seasoned sukiyaki base. Serve with optional beaten egg for dipping.
- Time
- 25 minutes
- Cuisine
- East Asian
Ingredients
- 55 g
- 1.25 kg
- 45 g
- 18 g
- 15 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 2.39 kg before cooking, which is about 1.19 kg per serving.
Steps
Heat 1–1.5 L water in a pot until boiling.
Add the soy sauce and mirin or shaoxing wine to the boiling water. For an alcohol-free version, omit the wine and use honey for sweetness instead.
Prepare the chicken, cabbage, mushrooms, konjac, and green onion as indicated: cube the chicken, cut the cabbage into bite-sized pieces, and slice the green onion.
Add the prepared ingredients to the boiling pot. The source does not specify cooking duration or a doneness cue.
If desired, beat an egg and serve it as an optional dip.
Notes
The source gives no cooking duration or specific doneness cue after adding the ingredients. Its affordability suggestions mention replacing mushrooms and konjac with budget-friendly choices such as bok choy or yellow onion, but do not give amounts or incorporate them into the main ingredient list.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 358
- Protein
- 34 g
- Carbs
- 28 g
- Fat
- 12 g
- Fiber
- 9 g
Where the calories come from
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