Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, miso-flavored chanko nabe (hot pot). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Miso-flavored Chanko Nabe (Hot Pot) is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Miso-flavored Chanko Nabe (Hot Pot) is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have miso-flavored chanko nabe (hot pot) using 21 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Miso-flavored Chanko Nabe (Hot Pot):
- Make ready [Miso broth]
- Make ready 1600 ml Dashi stock (kombu, bonito base)
- Make ready 1 clove/ piece each Garlic, ginger
- Make ready 1 cube 〇 Soup stock
- Prepare 50 ml 〇 Sake
- Get 6 tbsp 〇 Miso
- Get 50 ml 〇 Mirin
- Make ready 1 dash 〇 Salt
- Make ready [Tsukune]
- Make ready 300 grams Ground chicken
- Get 1 clove/ piece Garlic, Ginger (grated)
- Make ready 3 tbsp Japanese leeks (finely chopped)
- Get 1 small Egg
- Prepare 1 tbsp Katakuriko
- Get 1 tbsp Miso
- Make ready 1 Sesame oil
- Prepare [Ingredients for the hot pot]
- Prepare 1 Salmon, cod, shrimp, crab
- Make ready 1 Cabbage, carrots, chives
- Get 1 Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
- Make ready 1 Tofu
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Steps to make Miso-flavored Chanko Nabe (Hot Pot):
- [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.
- [Make the tsukune] Finely chop the Japanese leek and combine with all the ingredients for the tsukune. Knead well until the mixture becomes sticky.
- 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.
- Lay the core pieces of cabbage in the bottom of the pot.
- 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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