My Favorite Salt Chanko Hot Pot

1. 1

   Cut the ingredients into pieces small enough that they will cook easily.

2. 2

   Add the ingredients to the pot and heat.

3. 3

   Add the Chinese cabbage and onions to the pot and place all the other ingredients except for the tofu on top.

4. 4

   It's okay if everything isn't covered by the broth at this point because the vegetables will soften and wilt.

5. 5

   Put the lid on and heat over high heat.

6. 6

   When it comes to a boil, open the lid just enough so it won't boil over.

7. 7

   Turn the heat down to low.

8. 8

   While it's simmering, occasionally spoon the broth over everything.

9. 9

   When all the ingredients have cooked through, add the tofu, bring to a simmer, and it's done.

10. 10

    Add rice and eggs to the leftover broth to make rice porridge at the end - it's really delicious.

11. 11

    This nabe goes great with Kamakura Shokudo's 'My Favorite Chicken Dango',.

* Per serving · 4 servings · Values may vary.