Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Chabou Chabou with Japanese broth
Chabou Chabou is a simple and quick Japanese hot‑pot, based on kombu‑dashi broth, crunchy vegetables, firm tofu and thin slices of beef. Served with two homemade sauces – a citrusy ponzu and a creamy tahini sauce – it offers a perfect balance of umami, acidity and richness. Ideal for a convivial weekday meal.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Soak the kombu without boiling it
- • Skim the broth at the first signs of boiling
- • Ultra‑quick cooking of the beef to prevent it from becoming tough
- • Observe the vegetable cooking time to retain crunch
Safety Warnings
- • The broth is very hot; handle with pot holders.
- • Use a sharp knife and cut away from your body to avoid cuts.
- • Kombu seaweed may contain traces of iodine; sensitive individuals should limit consumption.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Chicken Yakitori
Japanese grilled chicken yakitori, simple and flavorful. Boneless thigh pieces, marinated in a slightly sweet soy‑mirin‑sake sauce, then grilled on skewers. Perfect for a quick meal or a convivial appetizer.
Cabbage Chicken Rice Bowl
A quick, low‑calorie Japanese‑style rice bowl featuring tender chicken, sweet‑savory broth, crisp cabbage and a silky egg coating. All ingredients are cooked in one pan to minimize cleanup.
Why the Japanese Cheesecake is so hard to make
A light, fluffy Japanese cotton cheesecake that feels like eating a cloud. This recipe walks you through the delicate steps of creating a smooth batter, folding in whipped egg whites, and baking with a water bath for a perfectly airy texture.
Sushi Rice (Japanese Short-Grain Rice)
A step‑by‑step guide to perfectly cooked Japanese short‑grain sushi rice. The method works on the stovetop or in an electric pressure cooker and includes soaking, precise water ratio, steaming, and resting for fluffy, slightly sticky rice ideal for sushi, onigiri, or Korean kimbap.
Teriyaki Chicken with Eggplant and Short Rice
A sweet‑savory Japanese‑style teriyaki chicken made with skinless thighs, a homemade reduction of sake, mirin, soy sauces and sugar, finished with toasted sesame seeds and spring onion. Served over fluffy short‑grain rice with optional glazed eggplant and a sprinkle of shichimi pepper for extra flavor.
20-Minute Shoyu Ramen
A fast‑track shoyu ramen broth made in under 20 minutes using ground chicken, dashi, soy sauce, gelatin and a few aromatics. The broth is rich, umami‑packed and silky thanks to instant gelatin, and it’s served with fresh curly ramen noodles and classic toppings like chicken chashu, menma, narutomaki, a seasoned egg and scallions.