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The ingredients needed to make Miso-flavored Chanko Nabe (Hot Pot):
- Provide [Miso broth]
- Provide 1600 ml Dashi stock (kombu, bonito base)
- Prepare 1 clove/ piece each Garlic, ginger
- Provide 1 cube 〇 Soup stock
- Prepare 50 ml 〇 Sake
- Take 6 tbsp 〇 Miso
- Provide 50 ml 〇 Mirin
- Use 1 dash 〇 Salt
- Provide [Tsukune]
- Get 300 grams Ground chicken
- Provide 1 clove/ piece Garlic, Ginger (grated)
- You need 3 tbsp Japanese leeks (finely chopped)
- Use 1 small Egg
- Take 1 tbsp Katakuriko
- You need 1 tbsp Miso
- Take 1 Sesame oil
- You need [Ingredients for the hot pot]
- Get 1 Salmon, cod, shrimp, crab
- Get 1 Cabbage, carrots, chives
- Use 1 Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
- You need 1 Tofu
Instructions to make Miso-flavored Chanko Nabe (Hot Pot):
- [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.
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