Miso-flavored Chanko Nabe (Hot Pot)
Miso-flavored Chanko Nabe (Hot Pot)

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Alright, don’t linger, let’s approach this miso-flavored chanko nabe (hot pot) formula with 21 substances which are undoubtedly easy to acquire, and we have to process them at the very least through 5 ways. You should commit a while on this, so the resulting food could be perfect.

Composition - Miso-flavored Chanko Nabe (Hot Pot):
  1. Give - [Miso broth]
  2. Give 1600 ml - Dashi stock (kombu, bonito base)
  3. Take 1 for clove/ piece each Garlic, ginger
  4. Provide 1 of cube 〇 Soup stock
  5. Require 50 ml 〇 Sake
  6. Prepare 6 tbsp for 〇 Miso
  7. Give 50 ml for 〇 Mirin
  8. You need 1 dash for 〇 Salt
  9. Get - [Tsukune]
  10. Provide 300 grams Ground chicken
  11. Make ready 1 clove/ piece Garlic, Ginger (grated)
  12. Need 3 tbsp of Japanese leeks (finely chopped)
  13. Require 1 small - Egg
  14. Require 1 tbsp for Katakuriko
  15. Give 1 tbsp - Miso
  16. Take 1 for Sesame oil
  17. Prepare for [Ingredients for the hot pot]
  18. Provide 1 - Salmon, cod, shrimp, crab
  19. Take 1 Cabbage, carrots, chives
  20. Provide 1 - Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
  21. You need 1 of Tofu
Miso-flavored Chanko Nabe (Hot Pot) how to cook:
  1. [Prep the vegetables and fish] Cut the fish, vegetables, and tofu into bite-sized pieces. Crush the garlic and thinly slice the ginger. Make a cut in the center of the cabbage as shown in the photo and then cut into pieces of equal size.
  2. [Make the tsukune] Finely chop the Japanese leek and combine with all the ingredients for the tsukune. Knead well until the mixture becomes sticky.
  3. Add water and kombu to the pot and heat. When it starts to simmer and the kombu floats to the top, remove the kombu and add a dashi stock bag filled with bonito flakes, garlic and ginger. Bring to a boil again and simmer for 2 -3 minutes over low heat. Squeeze the liquid out of the dashi stock bag and remove. Add the 〇 seasonings.
  4. Lay the core pieces of cabbage in the bottom of the pot.
  5. Bring to a boil and add the fish and vegetables. When cooked through, it's done. Enjoy! The tsukune mixture can be dropped into the pot with a spoon while the broth is boiling.

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