東京風味豆漿什錦鍋

這鍋4～6人份的營養什錦養生湯，
是以無糖豆漿為鍋底，再加入許多食蔬。
在吃美食的同時，又能攝取豐富的營養、大量的纖維，
健康又美味，很受女性歡迎。

一個鍋做異國料理：全世界美食一鍋煮透透（中英對照）

使用這個鍋一鍋到底
湯鍋

材料
去骨雞腿2隻、火鍋肉片（豬肉或牛肉）200克、蝦子150克、蛤蜊200克、豆腐1塊、新鮮香菇8朵、金針菇1包、芹菜80克、無糖豆漿1,000c.c.、日式高湯（自製高湯做法參照p.8）600c.c.、芝麻葉80克、烏龍麵適量、蔥3支

醃料
味噌1大匙、香油1/2大匙、醬油1又1/2大匙、味醂2/3大匙、蔥末1大匙

沾醬
柴魚醬油5大匙、味醂1大匙、檸檬汁2又1/2大匙、香橙皮末1/2大匙、蔥末3大匙

調味料
鹽適量

做法
1.先將醃料拌勻。
2.雞腿肉切塊，放入醃料中拌勻，放置1小時。豆腐切小塊；芹菜切段；蔥切絲。
3.將豆漿、高湯倒入鍋中煮沸，加入調味料，放入雞腿肉、肉片、蝦子、蛤蜊、豆腐、香菇、金針菇、芹菜煮熟，最後放芝麻葉、烏龍麵、蔥絲即可上桌。
4.製作沾醬：將沾醬的材料拌勻即可。
5.食用時，可搭配沾醬一起享用。

CC烹調秘訣
刨香橙皮時，要避開皮白色的部分，否則會有苦味。

Use This Pot
Soup Pot

Ingredients
2 boneless chicken legs, 200g hot pot pork slices(pork or beef), 150g shrimp, 200g clams, 1 piece of square tofu, 8 fresh shiitake mushrooms, 1 pack Enoki mushrooms, 80g celery, 1000c.c. unsweetened soy bean milk, 600g Japanese soup broth (see methods on p.8 for reference), 80g sesame seed leaves, udon noodles as desired, 3 scallions

Marinade
1T miso paste, 1/2T sesame oil, 1 1/2T soy sauce, 2/3T mirin, 1T minced scallions

Dipping Sauce
5T bonito flavored soy sauce, 1T mirin, 2 1/2T lemon juice, 1/2T minced orange peel, 3T shredded scallions

Seasonings
salt as needed

Methods
1.Combine all ingredients in Marinade well together.
2.Cut chicken into pieces and marinate in marinade for 1 hour until the flavor is well absorbed. Cut tofu into
small pieces. Cut celery into sections. Shred scallions.
3.Place tofu and soup broth in cooking pan with seasonings added. Then put in chicken, pork, shrimp, clam, tofu, Enoki mushrooms, celery, and sesame seed leaves along with the udon noodle and shredded scallions. Remove and place on serving table.
4.To prepare dipping sauce: Combine all ingredients in dipping sauce well together.
5.Serve with the dipping sauce on the side as a dip.

Cooking tips
Avoid the white part of the orange when grating the orange skin, or it will taste bitter.