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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, miso-flavored chanko nabe (hot pot). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Miso-flavored Chanko Nabe (Hot Pot) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Miso-flavored Chanko Nabe (Hot Pot) is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook miso-flavored chanko nabe (hot pot) using 21 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Miso-flavored Chanko Nabe (Hot Pot):
  1. Prepare [Miso broth]
  2. Get Dashi stock (kombu, bonito base)
  3. Make ready clove/ piece each Garlic, ginger
  4. Get cube 〇 Soup stock
  5. Get 〇 Sake
  6. Make ready 〇 Miso
  7. Take 〇 Mirin
  8. Make ready 〇 Salt
  9. Make ready [Tsukune]
  10. Make ready Ground chicken
  11. Get clove/ piece Garlic, Ginger (grated)
  12. Take Japanese leeks (finely chopped)
  13. Take Egg
  14. Get Katakuriko
  15. Prepare Miso
  16. Get Sesame oil
  17. Make ready [Ingredients for the hot pot]
  18. Prepare Salmon, cod, shrimp, crab
  19. Prepare Cabbage, carrots, chives
  20. Get Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
  21. Make ready Tofu
Instructions to make Miso-flavored Chanko Nabe (Hot Pot):
  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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