Easiest Way to Make Favorite Miso-flavored Chanko Nabe (Hot Pot)
Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Miso-flavored Chanko Nabe (Hot Pot). It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Miso-flavored Chanko Nabe (Hot Pot), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miso-flavored Chanko Nabe (Hot Pot) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Miso-flavored Chanko Nabe (Hot Pot) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few ingredients. You can cook Miso-flavored Chanko Nabe (Hot Pot) using 21 ingredients and 5 steps. Here is how you cook that.
This is my family's chanko nabe (hot pot) recipe. We like the combination of tsukune, fish, and cabbage in this miso chanko nabe.
Add vegetables, fish, and tsukune while the broth is boiling. Recipe by Keyua
Ingredients and spices that need to be Prepare to make 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
Instructions 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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