Entree: Japan – Hokkaido – 北海道ミルク鍋 ➤ Hokkaido Miruku Nabe (Creamy Hokkaido-style milk hot pot simmered with vegetables and chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 6 cups (1.4 L) whole milk
- 2 cups (480 ml) dashi or light chicken broth
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each, skin-on or skinless, cut into large pieces
- 2 tbsp (30 ml) unsalted butter
- 2 ears corn or 1 1/2 cups (170 g) corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 10 oz / 280 g)
- 1 small onion, thinly sliced (about 6 oz / 170 g)
- 1/2 small napa cabbage, cut into 1-inch pieces (about 10 oz / 280 g)
- 6 shiitake mushrooms, stems removed and caps sliced (or 1 cup / 70 g assorted mushrooms)
- 2 carrots, sliced into 1/4-inch rounds (about 6 oz / 170 g)
- 3 tbsp (45 ml) sake
- 1 tbsp (15 ml) soy sauce
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) white pepper
- 2 scallions, thinly sliced, for garnish
- Optional: 2 tbsp (30 ml) miso paste or a knob of butter more for richer finish

Instructions

1. In a large heavy-bottomed pot or donabe over medium heat, warm the dashi or chicken broth and sake until just simmering.
2. Add the potatoes, onions, carrots, and corn; simmer 8–10 minutes until potatoes begin to soften.
3. Stir in the milk and bring to a gentle simmer over low–medium heat; do not boil vigorously to prevent curdling.
4. Add the chicken pieces, cabbage, and mushrooms; simmer covered 10–12 minutes until chicken is cooked through and vegetables are tender.
5. Stir in the soy sauce, butter, salt, and white pepper; adjust seasoning, and add miso if using, dissolving it in a ladle of hot broth first.
6. Serve directly from the pot, garnished with sliced scallions, and provide rice or udon noodles to finish bowls with the creamy milk broth.