Miso-flavored Chanko Nabe (Hot Pot).
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Miso-flavored Chanko Nabe (Hot Pot) cuisine is really a dish that's classified as an easy task to make. through the use of supplies that exist around you very easily, you may make it in simple actions. You may make it for family or friends events, and it could be introduced at several formal functions also. I am certain you will see lots of people who just like the Miso-flavored Chanko Nabe (Hot Pot) dishes that you just make.
Alright, don't linger, let's plan this miso-flavored chanko nabe (hot pot) menu with 21 components which are definitely easy to have, and we have to process them at the very least through 5 actions. You should devote a while on this, so the resulting food could be perfect.
Composition Miso-flavored Chanko Nabe (Hot Pot):
- Provide [Miso broth].
- Provide 1600 ml Dashi stock (kombu, bonito base).
- Require 1 - clove/ piece each Garlic, ginger.
- Provide 1 for cube 〇 Soup stock.
- Give 50 ml - 〇 Sake.
- Give 6 tbsp - 〇 Miso.
- Need 50 ml for 〇 Mirin.
- Need 1 dash - 〇 Salt.
- Prepare for [Tsukune].
- Prepare 300 grams Ground chicken.
- Prepare 1 of clove/ piece Garlic, Ginger (grated).
- Give 3 tbsp of Japanese leeks (finely chopped).
- You need 1 small for Egg.
- Give 1 tbsp Katakuriko.
- Provide 1 tbsp of Miso.
- Require 1 of Sesame oil.
- You need - [Ingredients for the hot pot].
- Require 1 for Salmon, cod, shrimp, crab.
- Need 1 Cabbage, carrots, chives.
- Require 1 of Shimeji mushrooms, shiitake mushrooms, enoki mushrooms.
- You need 1 - 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..
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