(The instructional video is under “HOW TO” tab.)
This is a very easy and economical, yet delicious hotpot dish. It’s perfect for winter dinner and when you caught a cold. The flavor and aroma of minced ginger warms you up and soothes sore throat.
I used to use ground chicken for this recipe in Japan, but ground chicken is rather hard to find in the U.S. I was wondering how about using ground turkey, as it is more common in grocery stores. I found out that both chicken and turkey work well.
Probably the most difficult part of this recipe is chopping scallions and ginger. Make sure that you have a well sharpened knife to make your cooking experience is safe and pleasurable. If you are not comfortable with mincing ginger, grate it using a grater.
As usual, all cooking and serving is done in one donabe pot.