Koi Los Angeles is adding some sizzle to spring with their new Chicken and Vegetable Nabe Hot Pot dish. Named one of the most popular food trends of 2013, the hot pot phenomenon is gaining traction throughout the country and Koi’s Executive Chef Robb Lucasﾠis leading the pack.
The dish is light and incorporates unique ingredients such asNapa CabbageﾠandHon Dashi, which can be enjoyed at the restaurant or easily recreated at home.
Koi Los Angeles is the flagship restaurant of Koi Group and has been a staple in the LA dining scene since opening its doors in 2002. Executive Chef Robb Lucas’ imaginative dishes are inspired by traditional Japanese preparations, then deconstructed and infused with modern California accents. The menu includes a variety of savory cooked dishes, traditional sushi and sashimi, as well as creative rolls. Koi’s decor, conceptualized by its own design team, reflects the tenets of feng shui and Zen Buddhism. Each of the four dining rooms are illuminated by candlelight and outfitted in colors that evoke nature’s elements of water, air, fire and earth; multiple fireplaces and waterscapes add to its design. Additionally, the restaurant features a separate lounge, two private dining areas, a sushi bar and three indoor/outdoor patios. Critical raves for Koi Los Angeles have appeared in bon appetit, the Los Angeles Times, the New York Times, Women’s Wear Daily, among others. In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Chicken and Vegetable Nabe Hot Pot
Koi Los Angeles is adding some sizzle to spring with their new Chicken and Vegetable Nabe Hot Pot dish. Named one of the most popular food trends of 2013, the hot pot phenomenon is gaining traction throughout the country and Koi’s Executive Chef Robb Lucas is leading the pack.
- 8 ounces of water
- 6o ounces of free range chicken
- 1/2 teaspoon Hon Dashi
- 2 ounces of sliced carrots
- 2 ounces of Napa Cabbage
- 2 ounces of firm tofu
- 1 tablespoon of soy sauce
- Add water in a small pot, then add in the chicken and Hon Dashi.
- Bring the ingredients to a boil and then add in the rest of the components.
- Allow everything to simmer for 10 minutes.
- Serve hot with a side of rice or bread for dipping.