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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, miso-flavored chanko nabe (hot pot). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Miso-flavored Chanko Nabe (Hot Pot) is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Miso-flavored Chanko Nabe (Hot Pot) is something that I’ve loved my entire life.

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

The ingredients needed to make Miso-flavored Chanko Nabe (Hot Pot):
  1. Prepare [Miso broth]
  2. Get 1600 ml Dashi stock (kombu, bonito base)
  3. Get 1 clove/ piece each Garlic, ginger
  4. Get 1 cube 〇 Soup stock
  5. Take 50 ml 〇 Sake
  6. Get 6 tbsp 〇 Miso
  7. Get 50 ml 〇 Mirin
  8. Prepare 1 dash 〇 Salt
  9. Make ready [Tsukune]
  10. Prepare 300 grams Ground chicken
  11. Take 1 clove/ piece Garlic, Ginger (grated)
  12. Get 3 tbsp Japanese leeks (finely chopped)
  13. Take 1 small Egg
  14. Take 1 tbsp Katakuriko
  15. Take 1 tbsp Miso
  16. Take 1 Sesame oil
  17. Make ready [Ingredients for the hot pot]
  18. Take 1 Salmon, cod, shrimp, crab
  19. Take 1 Cabbage, carrots, chives
  20. Make ready 1 Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
  21. Make ready 1 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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