Dana’s Version of Wagamama’s Hot Pot

I got a bunch of requests for this recipe after my post yesterday about my trip to the Asian Market to buy the ingredients.  I don’t usually post other people’s recipes since I try and keep pure to ones I create, but I changed theirs some so here is my version.  It makes a great light meal for those of you who are still keeping to your resolutions.

Mine took a while to make since I made my own homemade chicken stock, but after going to all that trouble I feel like a good quality stock in the box would be exactly the same, but a whole lot easier.

3 C. Good Chicken Stock

1 T. Dashi No Moto – that is instant Dashi and the brand at Li Ming is HonDashi

1 T. Mirin, sweet rice wine  (You can use vermouth)

1 T. soy sauce

3 boneless skinless chicken thighs cut into bite size strips

1 C. Sugar Snap Peas

1 C. fresh oyster mushrooms cut into bite size pieces

3 C. Napa Cabbage cut in 1-inch strips

4 Scallions cut into ½ inch pieces, green and white

2 C. Mung Bean Sprouts

Handful of chopped Cilantro

4 T. Fish Sauce

Cooked Noodles, sobu, ramen or udon – optional

Siracha sauce-optional

Put the chicken stock, dashi, Mirin, and soy sauce in a saucepan and bring to a boil, add the chicken, reduce to simmer and cook for three minutes.

While that is cooking divide up the mushrooms, cabbage and scallions and noodles if you want them, into four large bowls.

After the chicken is cooked add the sugar snap peas and cook for just one more minute. Ladle the hot broth, chicken and peas over the other vegetables and sprinkle with bean sprouts, one Tablespoon of Fish Sauce per bowl to taste and a little cilantro on top.  I like to add siracha sauce for a little heat.  Enjoy!