Wasabi Nabe Hot Pot

• 2 1/2 cup Water
• 15 cm Kombu
• 8 Chicken wings
• 1 piece Ginger
• 1 Japanese leek (green section)
• 6 tbsp Sake
• 1 tbsp Chicken soup stock granules
• 1 Daikon radish
• 1 large Wasabi
• 6 tbsp or more Soy sauce
• 3 tbsp Mirin
• 2 tbsp Shiro-dashi
• 2 Chicken thigh meat
• 1/4 Chinese cabbage
• 12 Prawns
• 1 small Carrot
• 4 Shiitake mushrooms
• 1 bunch each Maitake or shimeji mushrooms

1. To prepare the soup stock, soak the kombu in water for 30 minutes.
2. Put Step 1, while it's still cold in a pot together with the ingredients and heat.
3. Bring to a boil over high heat.
4. Skim any scum that forms.
5. Reduce to medium heat.
6. Boil for about 20 minutes to bring out the soup stock.
7. After 20 minutes, remove the leek and ginger and set aside.
8. To prepare the wasabi soup stock, grate the daikon with the skin intact.
9. This will produce the optimum amount of nutrients.
10. Grate the wasabi.
11. Cut the stock ingredients into bite-sized pieces.
12. For the finishing touch, add soy sauce, mirin, and shiro-dashi to the pot with the soup stock to flavor.
13. Add the ingredients and boil for 15 minutes.
14. Once the pot boils, add the grated daikon juice, place the wasabi on top, and it's ready to serve.
15. When serving, add additional wasabi for a extra spicy kick.

water, chicken, ginger, japanese, sake, chicken soup stock granules, radish, wasabi, soy sauce, mirin, chicken thigh meat, chinese cabbage, prawns, carrot, shiitake mushrooms, maitake

Taken from cookpad.com/us/recipes/170943-wasabi-nabe-hot-pot (may not work)