Steps to Make Favorite My Favorite Salt Chanko Hot Pot
Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Award-winning My Favorite Salt Chanko Hot Pot. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from My Favorite Salt Chanko 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 My Favorite Salt Chanko 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 My Favorite Salt Chanko Hot Pot is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can have My Favorite Salt Chanko Hot Pot using 14 ingredients and 5 steps. Here is how you cook it.
My family loves nabe (hot pots), no matter what season it is, and we especially love nabe with a salty flavor.
-In Step 2, I explained the order for adding the ingredients, but basically if you add the ingredients starting with the ones that take a longer time to cook and ending with the ones that cook faster, you'll be fine. Please try adding your favorite ingredients and enjoy.
-Because the ingredients (especially the vegetables) release a lot of water while cooking, I reduced the amount of broth quite a bit.
-Definitely add the chicken, abura-age, and mushrooms because they release a lot of umami flavor when simmered, which makes this nabe super delicious. Recipe by Kamakurashokudou
Ingredients and spices that need to be Make ready to make My Favorite Salt Chanko Hot Pot:
- 350 grams Chicken (I used thigh meat this time)
- 1 block Tofu
- 1/2 head Chinese cabbage
- 3 stalks Japanese leek
- 2 Onions
- 1 Carrot
- 1 pack Shimeji mushrooms
- 1 pack King oyster mushrooms
- 2 pieces Aburaage (remove excess oil)
- 1000 ml ☆Water
- 3 tbsp ☆Chinese chicken stock powder
- 1 tsp ☆Salt
- 8 clove ☆ Grated garlic
- 1 tbsp ☆ Grated ginger
Steps to make My Favorite Salt Chanko Hot Pot
- Cut the ingredients into pieces small enough that they will cook easily. Add the ☆ ingredients to the pot and heat.
- Add the Chinese cabbage and onions to the pot and place all the other ingredients except for the tofu on top. It's okay if everything isn't covered by the broth at this point because the vegetables will soften and wilt.
- Put the lid on and heat over high heat. When it comes to a boil, open the lid just enough so it won't boil over. Turn the heat down to low. While it's simmering, occasionally spoon the broth over everything.
- When all the ingredients have cooked through, add the tofu, bring to a simmer, and it's done. Add rice and eggs to the leftover broth to make rice porridge at the end - it's really delicious.
- This nabe goes great with Kamakura Shokudo's 'My Favorite Chicken Dango',.
https://cookpad.com/us/recipes/153660-chicken-meatballs-for-hot-pots-and-soups
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