Martin Yan - CHANKO NABE

CHANKO NABE

Makes: 4 servings

Ingredients:

1 leek (1-in. diameter), white part only, thinly sliced
1 large carrot, roll-cut
1 medium piece jicama, cut into 1-inch by 2-inch pieces
8 fresh shiitake mushrooms, stemmed
4 baby bok choy, halved lengthwise
1/4 pound baby spinach leaves
1/4 pound boneless, skinless chicken breast, thinly sliced
1/4 pound beef rib-eye, thinly sliced
12 large raw shrimp, shelled and deveined
1 14-ounce package firm tofu, drained and cut into l-inch squares

Cooking Sauce
4 cups Japanese soup stock (dashi)
1 1/2 cups water
1/3 cup soy sauce
1/3 cup sweet cooking rice wine (mirin)

Lemon wedges
Hot cooked rice

Cooking:

Arrange vegetables, chicken. beef, shrimp, tofu, and vegetables attractively on a platter; cover and chill until ready to cook.
In a small pan, combine cooking sauce ingredients and heat to simmering.
Place chicken, beef. tofu. shrimp. and all vegetables except spinach in a wide shallow pot; keep each ingredient separate. Pour cooking sauce over. Bring to a boil; reduce heat to medium and simmer, uncovered. until vegetables are tender. 4 to 5 minutes. Turn vegetables as needed during cooking. but keep each in its own place. Tuck spinach into edge of pan and continue to cook for 2 minutes.
To serve, ladle chicken, beef. shrimp. tofu, vegetables, and broth into 4 deep soup bowls. Serve with lemon wedges and rice on the side.