Chanko Nabe Recipe
Servings: 4 servings
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Ingredients
- 5 cups Dashi
- 4 Tbsp Soy Sauce
- 4 Tbsp Sake
- 4 Tbsp Mirin
- 1 tsp salt
- Harusame bean thread
- 1/2 lb ground chicken 230g
- 1/2 tsp salt
- 1/2 cup green onion chopped
- 1 tsp grated ginger
- 2/3 lb thinly sliced pork 300g
- 1/2 Nappa cabbage cut 2" width
- 2 Naganegi long onions, cut diagonally
- 1 bunch Kikuna cut 2" long
- 1 package tofu cut 1" width
- 1 package Shimeji mushrooms
- 1 package enoki mushrooms
- 1 carrot sliced and cut out with flower shaped cookie cutter
Zosui
- 4 cups Dashi from Chanko Nabe
- 2-3 cups cooked rice
- 2 eggs beaten lightly
- green onions chopped
Instructions
- Boil Dashi, Soy Sauce, Sake, Mirin and 1 tsp salt together, and keep warm.
- Rehydrate Harusame by soaking in boiling water for a couple of minutes, and strain.
- In a medium bowl, add ground chicken, 1/2 tsp salt, chopped green onion, and grated ginger. Mix very well.
- Start adding table spoon sized balls of ground chicken mixture to the soup. Add pork and vegetables and cook about 10-15 minutes. Add Harusame a couple of minutes before eating.
- To make Zosui, remove all the ingredients from the soup leaving only the broth (add more Dashi or water to make 4 cups if needed). Add rice and cook until slightly thickened. Add lightly beaten eggs and chopped green onions and stir. Cook for a minute and serve.