A hearty traditional stew filled with wholesome and filling ingredients.
- Cooking time
- 30 minutes
- Nutrition information is for one serving.
- Slice stalks of the nappa cabbage into narrow, easy-to-cook portions and slice leafy top into bite-size pieces. Cut tofu into equal portions. In a separate pot, boil abura-age briefly to remove excess oil, then cut into medium-sized pieces. Cut daikon radish into thin pieces 2x6 cm (roughly 1x2.5 inches). Slice shitake mushrooms diagonally in half. Separate enokidake mushrooms into small bunches. Slice carrot into round pieces then boil quickly in a separate pot to soften.
- Combine ingredients for chicken balls (A) and shrimp balls (B) in separate bowls. Mix ingredients thoroughly.
- In a large pot, combine ingredients for stock (C) and heat. Add daikon radish pieces.
- When stock (C) becomes hot, use a spoon to form the chicken and shrimp mixture into balls and drop them one at a time into the stock.
- Starting with items needing longer to cook, add ingredients to the stock and let simmer.
- Lastly, add pre-cooked carrots and serve.