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Tori Nabe chicken steamboat


  • Bring the stock and dashi to the boil in a large claypot (or casserole).
  • Place the chicken, cartilage, ginger, garlic, onion, sesame oil, sesame seeds and seasonings in a large bowl. Mix thoroughly until well combined.
  • Then form the mixture into quenelles (small spoonfuls) and drop into the soup, one at a time. Bring back to the boil and poach, covered, for 3-4 mins until the quenelles are cooked through. 
  • Add the remaining prepared vegies and tofu to the claypot. Cover and cook for another 2-3 mins.
  • Serve with your favourite noodles or steamed rice.
  • Troy Wilson - Cirque du Soleil


  • 1½-2 litres chicken stock
  • 1½ tspn dashi (Japanese fish powder) - optional
  • 1 kg minced chicken 
  • 50 gm chicken cartilage, finely diced
  • 2 tbsp minced fresh ginger
  • 1 tbsp minced fresh garlic
  • ½ cup finely diced onion
  • 2 tbsp sesame oil
  • 2 tbsp sesame seeds, toasted
  • sea salt & freshly ground pepper
  • 1 cup finely sliced carrots
  • 1 leek, cleaned & sliced
  • 6 fresh shiitake mushrooms, sliced
  • 1 large handful enoki mushrooms
  • 1 large handful shimeji mushrooms
  • 1 handful fresh kikuna (or coriander) leaves
  • ½ wonga bok (Chinese cabbage), cut into large squares
  • 1 small tin baby bamboo shoots, sliced
  • 1 packet firm tofu, cut into rectangles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm