Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings

This is a salt-flavored hot pot soup! It's comforting to eat on a cold day.★ Thank you for making this chicken hot pot recipe the most popular search ★The origin of this recipeStore-bought hot pot soup bases are expensive, so I started making my own. This is our family's golden ratio.

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

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

I thought about my kids who love chicken. If you use shichimi togarashi (Japanese red chili pepper mix) or hot sesame oil it will go really good with beer You won't be able to resist, make no mistake about it!I was thinking about what ingredients would be good to use so I had a look at what was in the fridge and decided to try something! For 4 servings. Recipe by Shingu shokudou

I modified the base from the soup from Chanko Dining Mokoro (It doesn't exist anymore though...) The point is to season with garlic and ginger.The juices from the ingredients in Chanko hot pot are very important, so use anything that has a lot of flavor!If you don't use cabbage or onions, use extra mirin. If you don't have chicken, use a little extra chicken soup stock.Using a good amount of garlic and ginger gives it a nice, delicious kick. It tastes best when it's salted on the strong side! Recipe by Pasta papa

I made a trip to a wasabi farm and bought large, fresh wasabi.Add grated daikon and wasabi to any light-flavored nabe, such as salt- or soy-sauce-based nabe. Adjust the amount of soy sauce to taste.I used a large earthenware pot. Since there's a lot of grated daikon, be sure to adjust the amount of nabe soup stock, since it'll become diluted! For 4 servings. Recipe by marimi5

Regular hotpots are good, but mild and creamy soy milk hotpot is delicious!The soy milk makes it mild, and the pork belly becomes sweeter and really delicious.If the soup becomes too diluted, add some water. For 3 to 4 servings. Recipe by Karin mama cchi

The motsunabe (offal hotpot) I had in Kyushu was soooo delicious, I tried re-creating it. The flavor is very close, so I'm satisfied.Please adjust the flavoring ingredients to taste. It's better to add a generous amount of cabbage, which is sweet and delicious. Make a soup that's a bit sweet and a bit rich. You can't skip the rice porridge as 'shime' - the final part of enjoying a hotpot! You could alternatively add some Chinese noodles to make champon. You can't leave out the Chinese chives and cabbage, but otherwise just use whatever vegetables you have in the refrigerator like carrots, leek, bok choy or any type of mushroom. For about 3 servings. Recipe by Chisapu-

We can't have hotpot at home without these dumplings. They are so light you can eat many! Of course, use them with any type of hotpot broth you like.In step 6, be sure to mix gently so you retain the texture of the tofu. Recipe by Nakayamake no gohan

I made a hot pot with Weipa. You don't need to buy hot pot seasonings. With just Weipa, you can make your own hot pot quickly with seasonings you have at home.Weipa gives a good accent to this hot pot. Adjust the amount to your taste.This recipe might be too sweet. We love bean noodles so much that we fight over it. It is nice if you toss in some aburaage. It is easy to use tubed garlic or ginger. Ginger will warm up your body. For 2 servings. Recipe by orange_peko

I wanted to eat lots of vegetables!!Grating the garlic into the pot at the end makes the flavor just like restaurant-quality.Add eggs and rice to the broth at the end of the meal to make a porridge. It's so good! Recipe by Bamboo

.. Recipe by Okooko

They often show popular motsunabe restaurants on local television, and I watched it thinking "OK, they use chicken soup made from a chicken carcass...". And I happened to be making chicken carcass soup, so I was motivated to try motsunabe. It was really delcious. I even surprised myself, a Hakata native!Please buy good quality delicious offal!If you add soy sauce and salt you'll have soy sauce-motsunabe, and if you add a generous amount of miso you'll have miso-motsunabe, so please try adjusting the amounts to taste.The vegetables I used are the same as the ones used at a certain popular restaurant (where the miso-motsunabe is popular)!I used a bonito flake and konbu seaweed dashi 'teapack' to make the dashi.I think it's quite tasty enough if you use chicken stock granules. Please be aware of the salt content though!The ground sesame seeds bring everything together and round out the flavors. For 2 to 3 servings. Recipe by Jirojiro

This tastes better than using instant kimchi soup…the combination of kimchi soup and meatballs is awesome!Chopping the meat by yourself instead of buying ground meat makes it so much more delicous! Recipe by Nassan

I posted this recipe so that I had a record of it. It's highly recommended!!!The light soy sauce will darken the soup, but it is not so salty, so don't worry. You may not need to add any salt. Recipe by Mikabon888

I gave tomato hotpot an Italian twist. My husband and many guests that have tried it love this recipe. I've made it many times for family meals too.By sautéing the garlic and bacon slowly for some time, the soup becomes fragrant and rich, and really delicious.It will still be delicious without the basil and bay leaves.You can add seasonings to the leftover soup and use it as pasta sauce or for risotto, so you can enjoy it to the end. Recipe by vegeful

I wanted to eat delicious Hakata motsu-nabe at home! It's standard winter dish.For the beef giblets, buy fresh with a nice pink color! Make with a lot of dashi stock. You can use it if you're making another hot pot and run out of stock. For the garlic and chili pepper, adjust the amount as desired. For 3-4 servings. Recipe by makkocafe

I really liked the way shabu-shabu was served at a local restaurant, so I added mushrooms and adapted it in my own way. My husband and I both loved it and now whenever we make hot pot, we always make this one.For the green onions, I recommend a soft variety such as Nanpaku, Yawahada, or Hakubijin. If using regular green onions, use only the white parts. Recipe by Kechauru recipe

I learned this dish in a cooking class about 20 years ago. I have been making it at home since then and I changed it several times to suit our tastes. It's easy to make kiritanpo.Kiritanpo won't fall apart easily if you form the rice dough around disposable chopsticks.It's fun to make kiritanpo with your child, mashing the rice, forming it around chopsticks, etc.You can also roll the rice dough into balls. Children like the ones that you flatten and cut into shapes. Recipe by SYNDY

This is a family recipe passed down from my mom.She makes it without measuring the ingredients, so I recreated the recipe from memory.At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface. Recipe by Nonru

I like the sweet cabbage of motsu-nabe hot pot so I made this dish in the same style using pork belly instead. You don't need to use offal to recreate the similar taste of motsu-nabe at home. Give this dish a try.Cook quickly over medium heat. If you cook the cabbage over low heat, it'll taste of uncooked cabbage. You can use Chinese chives instead of Japanese leek. Adjust the amount of salt according to the saltiness of dashi powder. Recipe by Naitosan

I always want to eat a lot of ginger when I feel a cold coming on. I tried making this with various ingredients and found that I like it best with chives, bean sprouts, and pork.- Cut up lots of ginger as finely as you can! It's worth the effort!- The bean sprouts will release a lot of liquid, so I made the amount of broth quite small. When you want to make this in a large pot for a lot of people, you should be able to just increase the amount of everything. Recipe by murach

This is a nabe (Japanese hotpot) I’ve grown up eating, inspired by the restaurant chain Akakara in Japan. The restaurant is based in my mom’s hometown Aichi! We both love it so much that we’ve perfected the copycat recipe over the years. You can adjust the spiciness level, just like in the restaurant!

My daughter loves tofu, but my husband isn't satisfied with just tofu hot pot.I made a nabe that would satisfy them both.Use any kind of mushrooms you like.I think this would be delicious with momiji oroshi (daikon radish grated with red chili pepper). Recipe by Youtank

Umami-rich asari (manila) clams, chicken drumettes and Chinese cabbage are simmered together, with butter added at the end - that's it.It's delicious anyway!I'm a Hokkaido native, so I love my butter.When we make this hot pot in our house, we add ramen noodles to finish.Just be sure to skim off the scum when simmering the chicken drumettes.Besides the chicken, clams and Chinese cabbage, add whatever other ingredients you like.The amount of salt given is a guideline. Please taste and adjust. For 4 servings. Recipe by mama deko

I wanted to eat delicious chicken meatballs!Knead the mixture for the chicken meatballs. Knead like your life dependeds on it! For 4 servings. Recipe by Shibacchi

BIG FAMILY GATHERING MEALS IN A POT ,THE BEST WAY TO ENJOY A MEAL WITH VERY LITTLE COOKINGA MUST HAVE ESPECIALLY DURING FESTIVE DAYS

One day I felt like eating stewed miso udon. I looked up the Stewed Chicken Breast and Vegetable with misoand arranged a little to make this udon noodle hot pot.Adjust the amount of miso to taste.I used vegetables I had at home. Use whatever kinds of vegetables or amount that you like. Recipe by annnnn

I had lots of chicken breast and chives on hand.The chicken breast rubbed with katakuri potato starch is very tender and melt-in-your-mouth.Ginger and chives prevent you from catching a cold! Recipe by Puyoringo

I wanted to eat a hearty udon noodle hot pot.Adjust the dashi soup according to the size of the clay pot. The residual heat is hot, so after adding the eggs, cover the pot and turn the heat off quickly. Cook your eggs to your liking, but I like it soft-set. Use any leftovers in your fridge as toppings. Recipe by Bananazakuro