Miso-flavored Chanko Nabe (Hot Pot)

Name: Miso-flavored Chanko Nabe (Hot Pot)
Yield: 5 servings
Cuisine: American
Ingredients: 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; 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; 1 Salmon, cod, shrimp, crab; 1 Cabbage, carrots, chives; 1 Shimeji mushrooms, shiitake mushrooms, enoki mushrooms; 1 Tofu

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

5 servings

[Miso broth]
1600 mlDashi stock (kombu, bonito base)
1clove/ piece each Garlic, ginger
1cube 〇 Soup stock
50 ml〇 Sake
6 tbsp〇 Miso
50 ml〇 Mirin
1 dash〇 Salt
[Tsukune]
300 gramsGround chicken
1clove/ piece Garlic, Ginger (grated)
3 tbspJapanese leeks (finely chopped)
1 smallEgg
1 tbspKatakuriko
1 tbspMiso
1Sesame oil
[Ingredients for the hot pot]
1Salmon, cod, shrimp, crab
1Cabbage, carrots, chives
1Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
1Tofu

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Steps

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.