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Miso-flavored Chanko Nabe (hot Pot) Recipe

Miso-flavored Chanko Nabe (Hot Pot) Recipe
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Serving : 5
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Prepare the ingredients before making Miso-flavored Chanko Nabe (Hot Pot) in your home. Then, follow these steps below to serve Miso-flavored Chanko Nabe (Hot Pot) for your family or friends.

Ingredients: Miso-flavored Chanko Nabe (Hot Pot)

  • [Miso broth]
  • 1600 ml Dashi stock (kombu, bonito base)
  • 1 clove/ piece each Garlic, ginger
  • 1 cube 〇 Soup stock
  • 50 ml 〇 Sake
  • 6 tbsp 〇 Miso
  • 50 ml 〇 Mirin
  • 1 dash 〇 Salt
  • [Tsukune]
  • 300 grams Ground chicken
  • 1 clove/ piece Garlic, Ginger (grated)
  • 3 tbsp Japanese leeks (finely chopped)
  • 1 small Egg
  • 1 tbsp Katakuriko
  • 1 tbsp Miso
  • 1 Sesame oil
  • [Ingredients for the hot pot]
  • 1 Salmon, cod, shrimp, crab
  • 1 Cabbage, carrots, chives
  • 1 Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
  • 1 Tofu

How to Make Miso-flavored Chanko Nabe (Hot Pot)

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Miso-flavored Chanko Nabe (Hot Pot) in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 4
  • Lay the core pieces of cabbage in the bottom of the pot.
  • Step 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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