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We hope you got insight from reading it, now let’s go back to miso-flavored chanko nabe (hot pot) recipe. To make miso-flavored chanko nabe (hot pot) you need 21 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Miso-flavored Chanko Nabe (Hot Pot):
- Provide of [Miso broth].
- Take 1600 ml of Dashi stock (kombu, bonito base).
- Use 1 of clove/ piece each Garlic, ginger.
- You need 1 of cube 〇 Soup stock.
- Use 50 ml of 〇 Sake.
- Prepare 6 tbsp of 〇 Miso.
- Get 50 ml of 〇 Mirin.
- Provide 1 dash of 〇 Salt.
- Use of [Tsukune].
- Provide 300 grams of Ground chicken.
- Get 1 of clove/ piece Garlic, Ginger (grated).
- You need 3 tbsp of Japanese leeks (finely chopped).
- Use 1 small of Egg.
- Use 1 tbsp of Katakuriko.
- You need 1 tbsp of Miso.
- You need 1 of Sesame oil.
- Prepare of [Ingredients for the hot pot].
- Get 1 of Salmon, cod, shrimp, crab.
- Provide 1 of Cabbage, carrots, chives.
- Provide 1 of Shimeji mushrooms, shiitake mushrooms, enoki mushrooms.
- Provide 1 of 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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