Easy Salt Broth Chanko Hot Pot with Weipa
Easy Salt Broth Chanko Hot Pot with Weipa

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Easy Salt Broth Chanko Hot Pot with Weipa cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you effortlessly, it could be created by you in simple actions. You may make it for family or friends events, and it could be introduced at numerous formal functions possibly. I am certain you will see lots of people who just like the Easy Salt Broth Chanko Hot Pot with Weipa dishes that you simply make.

Alright, don’t linger, let’s approach this easy salt broth chanko hot pot with weipa menu with 15 elements which are definitely easy to acquire, and we have to process them at the very least through 11 tips. You should invest a while on this, so the resulting food could be perfect.

Ingredients of Easy Salt Broth Chanko Hot Pot with Weipa:
  1. Prepare 1000 ml Water
  2. You need 1 - to 2 tablespoons Weipa
  3. Get 80 - to 100 ml Cooking sake
  4. Make ready 80 ml for Mirin
  5. Provide 1 tbsp for ~ Soy sauce
  6. Give 1 - to 2 tablespoons Ground sesame seeds
  7. Take 1 tsp Sesame oil
  8. Need 1 - to 3 teaspoons Grated garlic
  9. Make ready 1 small knob the size of your thumb Ginger
  10. Prepare 1 tsp for Dashi stock powder
  11. Need 1 packet Chicken meatballs
  12. Make ready 1/4 of packet Bean noodles
  13. Make ready 1/8 - Chinese cabbage
  14. Provide 1 Chrysanthemum greens, white part of Japanese leek
  15. Get 1 dash - Salt
Easy Salt Broth Chanko Hot Pot with Weipa making process:
  1. Combine water, sake, dashi, mirin, and soy sauce in an earthenware pot and bring to a boil. Check the seasoning and add ground sesame seeds, sesame oil, grated garlic, and ginger.
  2. Add the thick stems of Chinese cabbage, chicken meatballs, and bean noodles first because they take more time to cook through. Simmer. Add the other ingredients. Check the seasoning and add salt if needed.
  3. I put wiener sausages, the white part of Japanese leek, shimeji mushrooms, and other things in this pot. (Add Weipa during Step 1.)
  4. This is with chrysanthemum greens and ground sesame seeds.
  5. I changed the top photo on Jan 21st. This photo has chicken meatballs, spinach, bean noodles, garlic, and the white part of Japanese leek.
  6. This is the first hot pot of this year. With cabbage, bean noodles, shimeji mushrooms, baby scallops, komatsuna greens, garlic, wiener sausage, chikuwa, and chicken meatballs (with tofu).
  7. You don't need to strictly follow the ingredients list. Add in whatever you like. If you want it less sweet, add less mirin. If you prefer, add a lot of garlic and ginger. Use the leftover soup the next morning.
  8. [2010/11/5] I used chicken meatballs, wiener sausage, bean noodles, aburaage, shitake mushrooms, enoki mushrooms, garlic chives, cabbage, and garlic.
  9. [2010/12/15] I used beef offals, pork belly, chicken meatballs, spinach, bean noodles, giant oyster mushrooms, shitake mushrooms, aburaage, and garlic.
  10. I changed the amount of sake and mirin from 100 ml to 80 ml or more. Adjust to taste.
  11. I combined store-bought gyoza, bean noodles, wiener sausages, komatsuna greens, shitake mushrooms, garlic, and chikuwa. I sweated a lot while eating this!

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