Miso-flavored Chanko Nabe (Hot Pot) Recipe

Name: Miso-flavored Chanko Nabe (Hot Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1600 ml Dashi stock (kombu, bonito base); 1 clove/ piece each Garlic, ginger; 1 cube Soup stock; 50 ml Sake; 6 tbsp Miso; 50 ml Mirin; 1 dash 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

Servings: persons

1600 ml Dashi stock (kombu, bonito base)
1 clove/ piece each Garlic, ginger
1 cube Soup stock
50 ml Sake
6 tbsp Miso
50 ml Mirin
1 dash 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

1
[Prep the vegetables and fish] Cut the fish, vegetables, and tofu into bite-sized pieces.
2
Crush the garlic and thinly slice the ginger.
3
Make a cut in the center of the cabbage as shown in the photo and then cut into pieces of equal size.
4
[Make the tsukune] Finely chop the Japanese leek and combine with all the ingredients for the tsukune.
5
Knead well until the mixture becomes sticky.
6
Add water and kombu to the pot and heat.
7
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.
8
Bring to a boil again and simmer for 2 -3 minutes over low heat.
9
Squeeze the liquid out of the dashi stock bag and remove.
10
Add the seasonings.
11
Lay the core pieces of cabbage in the bottom of the pot.
12
Bring to a boil and add the fish and vegetables.
13
When cooked through, it's done.
14
Enjoy!
15
The tsukune mixture can be dropped into the pot with a spoon while the broth is boiling.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1600 ml Dashi stock (kombu, bonito base), 1 clove/ piece each Garlic, ginger, 1 cube Soup stock, 50 ml Sake, and more.

Yes, Miso-flavored Chanko Nabe (Hot Pot) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso-flavored Chanko Nabe (Hot Pot)

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