Miso-flavored Chanko Nabe (Hot Pot). Great recipe for Miso-flavored Chanko Nabe (Hot Pot). 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 Great recipe for Miso-flavored Chanko Nabe (Hot Pot).

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. You can have Miso-flavored Chanko Nabe (Hot Pot) using 21 ingredients and 5 steps. Here is how you cook that.

Ingredients of Miso-flavored Chanko Nabe (Hot Pot)

You need of [Miso broth].
Prepare 1600 ml of Dashi stock (kombu, bonito base).
It's 1 of clove/ piece each Garlic, ginger.
Prepare 1 of cube 〇 Soup stock.
Prepare 50 ml of 〇 Sake.
It's 6 tbsp of 〇 Miso.
You need 50 ml of 〇 Mirin.
Prepare 1 dash of 〇 Salt.
You need of [Tsukune].
Prepare 300 grams of Ground chicken.
It's 1 of clove/ piece Garlic, Ginger (grated).
You need 3 tbsp of Japanese leeks (finely chopped).
Prepare 1 small of Egg.
Prepare 1 tbsp of Katakuriko.
You need 1 tbsp of Miso.
Prepare 1 of Sesame oil.
You need of [Ingredients for the hot pot].
You need 1 of Salmon, cod, shrimp, crab.
It's 1 of Cabbage, carrots, chives.
You need 1 of Shimeji mushrooms, shiitake mushrooms, enoki mushrooms.
It's 1 of Tofu.

Recipe by Keyua Chanko Nabe is a specialty hot pot or stewed meal at sumo stables. Any dishes cooked by sumo wrestlers at sumo stables are called 'chanko' (ちゃんこ). If they cook a ramen, it becomes chanko ramen. Today's dish is nabe (鍋, hot pot), hence it is Chanko Nabe.

Miso-flavored Chanko Nabe (Hot Pot) instructions

[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..

Each sumo stable has its own recipe for Chanko Nabe. Luckily, my whole family loves a hot pot, or what we call Nabe in Japanese, so I have a lot of hot pot recipes stored in the back of my head (and here on the blog). Today I'm sharing Sesame Miso Hot Pot or in Japanese Goma Miso Nabe (胡麻味噌鍋). The savory, nutty, umami-rich broth will keep you cozy all night.. What is Nabe or Hot Pot?