How to Make Perfect Miso-flavored Chanko Nabe (Hot Pot)

Lena Austin

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How to Make Perfect Miso-flavored Chanko Nabe (Hot Pot) Delicious, fresh and tasty.

Miso-flavored Chanko Nabe (Hot Pot). Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. This well-balanced meal is traditionally eaten by sumo wrestlers but also enjoyed at home or some restaurants. Spring is here and why am I still sharing a hot pot recipe?

We like the combination of tsukune, fish, and cabbage in this miso chanko nabe.

Chanko nabe is a kind of stew that's known as the original sumo food.

Despite the reputation that sumos have for their huge statures, the recipe for chanko nabe is actually relatively healthy, low in fat and loaded with vegetables.

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

This version uses only chicken - based on the old joke that eating an.

Chanko nabe is a type of Japanese hot pot eaten by sumo wrestlers.

It features plenty of protein with chicken, fish, and tofu along with lots of Named after the Ishikari River in Hokkaido where salmon go to lay their eggs, this nabe features salmon as the main ingredient, and miso as the broth flavoring.

Chanko Nabe is a very popular style of hot pot dish in Japan.

Miso-flavored Chanko Nabe (Hot Pot) step by step

[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, its done. Enjoy! The tsukune mixture can be dropped into the pot with a spoon while the broth is boiling..

A lot of vegetables and meat can be cooked in seasoned broth at the same time at Chanko Nabe is a well known food for Sumo wrestlers in Japan.

If Japanese people are asked what Sumo wrestlers eat, probably almost all will answer.

Chanko-nabe is perfect for cooks new to nabemono; you likely have almost everything to make it at home, and you can find the ingredients at any Arrange all the hot-pot ingredients on their own plates and in their own ramekins.

Set the plates and ramekins on the table with a portable gas burner.

Cooking is done at the table.