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Be aware that fish is more or less the healthiest food you can include in your diet. You probably know this since you’ve in all probability been told to see to it that you eat fish at least a couple of times a week. This is especially true for those who suffer from heart problems or are worrying that their hearts aren’t healthy. Be aware that fish contains a lot of Omega 3’s which are what enables your body to process bad cholesterol. Try to eat fish in two meals during each week.
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We hope you got insight from reading it, now let’s go back to miso-flavored chanko nabe (hot pot) recipe. To make miso-flavored chanko nabe (hot pot) you only need 21 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Miso-flavored Chanko Nabe (Hot Pot):
- Use [Miso broth]
- Take 1600 ml Dashi stock (kombu, bonito base)
- You need 1 clove/ piece each Garlic, ginger
- Get 1 cube 〇 Soup stock
- Get 50 ml 〇 Sake
- Use 6 tbsp 〇 Miso
- Use 50 ml 〇 Mirin
- Use 1 dash 〇 Salt
- Prepare [Tsukune]
- Take 300 grams Ground chicken
- Take 1 clove/ piece Garlic, Ginger (grated)
- Provide 3 tbsp Japanese leeks (finely chopped)
- Use 1 small Egg
- Take 1 tbsp Katakuriko
- Take 1 tbsp Miso
- Use 1 Sesame oil
- Use [Ingredients for the hot pot]
- Use 1 Salmon, cod, shrimp, crab
- Provide 1 Cabbage, carrots, chives
- Use 1 Shimeji mushrooms, shiitake mushrooms, enoki mushrooms
- Get 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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