Hot Pot mit Garnelen und Hähnchen
Zarte Garnelen und Hähnchenfleischbällchen köcheln in einer reichhaltigen Brühe, verfeinert mit Kikkoman Ramen Suppenbasis, Kikkoman Sojasauce und Kikkoman Sesamöl. Dank der Udon-Nudeln kann man alles bis zum letzten Tropfen genießen.
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Nährwertangaben (pro Portion):
1.615 kJ / 386 kcalZubereitung
Schritt 1
300 g firm tofu – 600 g cabbage – 500 g daikon radish – 150 g carrot – 1 leek
Cut the firm tofu into bite-sized cubes. Cut the cabbage into thin wedges. Using a vegetable peeler, slice the daikon radish and carrot into thin ribbons. Trim the leek, slice the white part thinly on the diagonal and wash the green part thoroughly, then slice thinly.
Schritt 2
8 prawns, raw, peeled and deveined – 300 g chicken mince – 3 spring onions – 2 TL ginger, grated – 2 EL potato starch – 1 egg, beaten – 1 TL Kikkoman natürlich gebraute Sojasauce – 1 TL Kikkoman geröstetes Sesamöl
Thaw the prawns if frozen, then roughly chop them, leaving some texture. Thinly slice the spring onions. Place the chopped prawns, chicken mince, spring onions, grated ginger, potato starch, beaten egg, Kikkoman Soy Sauce and Kikkoman Sesame Oil in a bowl. Mix thoroughly until well combined. Transfer the mixture to a piping bag or plastic bag and refrigerate until ready to use.
Schritt 3
1 l water – 1 garlic clove, thinly sliced – 2 TL Kikkoman Konzentrierte Ramen Suppenbasis - Shoyu (Sojasauce) Geschmack
Place the water, sliced garlic and Kikkoman Ramen Soup Base in a large pot and bring to the boil.
Schritt 4
Bring the broth from Step 3 to the boil. Add the cabbage, tofu and leek from Step 1. Using two spoons, shape the prawn and chicken mixture from Step 2 into bite-sized meatballs and gently drop them into the broth. Cover and simmer for 5 min, then add the daikon and carrot ribbons from Step 1. Simmer until the vegetables are tender. Serve with Kikkoman Yuzu Ponzu on the side.
Schritt 5
200 g udon noodles
Add the udon noodles to the remaining broth. Cook according to packet instructions and serve.
Rezept-ID: 1798
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300 g firm tofu – 600 g cabbage – 500 g daikon radish – 150 g carrot – 1 leek
Cut the firm tofu into bite-sized cubes. Cut the cabbage into thin wedges. Using a vegetable peeler, slice the daikon radish and carrot into thin ribbons. Trim the leek, slice the white part thinly on the diagonal and wash the green part thoroughly, then slice thinly.
8 prawns, raw, peeled and deveined – 300 g chicken mince – 3 spring onions – 2 TL ginger, grated – 2 EL potato starch – 1 egg, beaten – 1 TL Kikkoman natürlich gebraute Sojasauce – 1 TL Kikkoman geröstetes Sesamöl
Thaw the prawns if frozen, then roughly chop them, leaving some texture. Thinly slice the spring onions. Place the chopped prawns, chicken mince, spring onions, grated ginger, potato starch, beaten egg, Kikkoman Soy Sauce and Kikkoman Sesame Oil in a bowl. Mix thoroughly until well combined. Transfer the mixture to a piping bag or plastic bag and refrigerate until ready to use.
1 l water – 1 garlic clove, thinly sliced – 2 TL Kikkoman Konzentrierte Ramen Suppenbasis - Shoyu (Sojasauce) Geschmack
Place the water, sliced garlic and Kikkoman Ramen Soup Base in a large pot and bring to the boil.
Bring the broth from Step 3 to the boil. Add the cabbage, tofu and leek from Step 1. Using two spoons, shape the prawn and chicken mixture from Step 2 into bite-sized meatballs and gently drop them into the broth. Cover and simmer for 5 min, then add the daikon and carrot ribbons from Step 1. Simmer until the vegetables are tender. Serve with Kikkoman Yuzu Ponzu on the side.
200 g udon noodles
Add the udon noodles to the remaining broth. Cook according to packet instructions and serve.
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