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

Miso-flavored Chanko Nabe (Hot Pot). 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. Squeeze the liquid out of the dashi stock bag and remove.

Miso-flavored Chanko Nabe (Hot Pot) If they cook a ramen, it becomes chanko ramen. Today's dish is nabe (鍋, hot pot), hence it is Chanko Nabe. Chanko Nabe Sumo Wrestler's Hot Pot. You can have Miso-flavored Chanko Nabe (Hot Pot) using 21 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Miso-flavored Chanko Nabe (Hot Pot)

  1. It's of [Miso broth].
  2. Prepare 1600 ml of Dashi stock (kombu, bonito base).
  3. Prepare 1 of clove/ piece each Garlic, ginger.
  4. Prepare 1 of cube 〇 Soup stock.
  5. It's 50 ml of 〇 Sake.
  6. Prepare 6 tbsp of 〇 Miso.
  7. You need 50 ml of 〇 Mirin.
  8. You need 1 dash of 〇 Salt.
  9. Prepare of [Tsukune].
  10. It's 300 grams of Ground chicken.
  11. Prepare 1 of clove/ piece Garlic, Ginger (grated).
  12. It's 3 tbsp of Japanese leeks (finely chopped).
  13. You need 1 small of Egg.
  14. It's 1 tbsp of Katakuriko.
  15. You need 1 tbsp of Miso.
  16. It's 1 of Sesame oil.
  17. It's of [Ingredients for the hot pot].
  18. It's 1 of Salmon, cod, shrimp, crab.
  19. You need 1 of Cabbage, carrots, chives.
  20. It's 1 of Shimeji mushrooms, shiitake mushrooms, enoki mushrooms.
  21. Prepare 1 of Tofu.

You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking. Nabemono, or nabe for short is a Japanese one pot stew or soup that is generally eaten during colder seasons.

Miso-flavored Chanko Nabe (Hot Pot) step by 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..
  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..

Nabe can be made from a lightly or strongly flavoured stock. Chanko nabe is more popularly eaten by sumo wrestlers to aid in weight gain as it's higher in protein. Tofu can be added for vegans or vegetarians. Chanko Nabe is a kind of hot pot that is as famous as the sumo wrestler's food. Despite the fact that sumo wrestlers are known for their ample bodies, the recipe for Chanko Nabe is balanced with protein, plenty of vegetables, and relatively low fat content.

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