Miso-flavored Chanko Nabe (Hot Pot).
You can cook Miso-flavored Chanko Nabe (Hot Pot) using 21 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Miso-flavored Chanko Nabe (Hot Pot)
- Prepare of [Miso broth].
- Prepare 1600 ml of Dashi stock (kombu, bonito base).
- You need 1 of clove/ piece each Garlic, ginger.
- It's 1 of cube 〇 Soup stock.
- It's 50 ml of 〇 Sake.
- You need 6 tbsp of 〇 Miso.
- It's 50 ml of 〇 Mirin.
- It's 1 dash of 〇 Salt.
- It's of [Tsukune].
- You need 300 grams of Ground chicken.
- It's 1 of clove/ piece Garlic, Ginger (grated).
- You need 3 tbsp of Japanese leeks (finely chopped).
- It's 1 small of Egg.
- It's 1 tbsp of Katakuriko.
- It's 1 tbsp of Miso.
- Prepare 1 of Sesame oil.
- Prepare 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.
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, it's done. Enjoy! The tsukune mixture can be dropped into the pot with a spoon while the broth is boiling..
No comments:
Post a Comment