Chankoya Restaurant's Salt-based Chanko Hot Pot
Chankoya Restaurant's Salt-based Chanko Hot Pot

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, chankoya restaurant's salt-based chanko hot pot. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Chankoya Restaurant's Salt-based Chanko Hot Pot is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Chankoya Restaurant's Salt-based Chanko Hot Pot is something that I have loved my entire life.

Great recipe for Chankoya Restaurant's Salt-based Chanko Hot Pot. I modified the base from the soup from Chanko Dining Mokoro (It doesn't exist anymore though.) The point is to season with garlic and ginger. The juices from the ingredients in Chanko hot pot are very important, so use anything.

To begin with this recipe, we must prepare a few ingredients. You can have chankoya restaurant's salt-based chanko hot pot using 28 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chankoya Restaurant's Salt-based Chanko Hot Pot:
  1. Make ready Soup
  2. Take 750 ml Water
  3. Prepare 150 ml Alcohol (sake if possible. If using cooking sake, use 50 ml)
  4. Get 1 tbsp Chicken stock powder
  5. Make ready 5 grams Salt (seaweed salt or anything with a lot of minerals is best. Sea salt is better than mountain salt)
  6. Take 1 clove Garlic (grated)
  7. Get 1 dash Ginger (grated)
  8. Get 1 tbsp Mirin
  9. Take 1 tsp Soy sauce
  10. Take 1 tsp Sesame oil
  11. Make ready 1/4 Onion (to bring out the sweetness)
  12. Make ready Chicken meatballs
  13. Make ready 250 grams Ground chicken thigh meat
  14. Make ready 1/4 Onions (finely chopped)
  15. Make ready 1 dash White Miso
  16. Get 1 dash Sesame seeds
  17. Take 1 dash Sesame oil
  18. Make ready 1 Ginger juice
  19. Make ready Other Ingredients (use whatever you like)
  20. Prepare 100 grams Chicken thigh meat
  21. Make ready 100 grams Thinly sliced pork
  22. Prepare 1/8 head Cabbage
  23. Get 1/2 bunch Chinese garlic chives
  24. Prepare 1 bunch Mitsuba
  25. Take 1 Carrot
  26. Prepare 1 your choice Mushrooms (Shiitake, Shimeji, Enoki, Maitake, etc.)
  27. Make ready 1 Aburaage
  28. Prepare 1 block Grilled tofu

You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking. A protein rich Japanese style hot pot dish, chanko nabe is famous for being eaten regularly by sumo wrestlers, as it provides them with the energy they need in the ring.

Instructions to make Chankoya Restaurant's Salt-based Chanko Hot Pot:
  1. First make soup in a pot. Add all of the ingredients except for the onion and bring to a boil. Taste and cool. At this point, the saltiness should be somewhat strong.
  2. Add onion cut into wedges, into the cooled soup. The sweetness will soak through and create a pleasant taste.
  3. Cut and prepare the necessary ingredients. Since it takes awhile for the carrots to cook through, add to the pot first.
  4. Mix the ingredients for the chicken meatballs well and form into balls using a spoon. *If you don't have ground meat, mince by using a food processor.
  5. Add all of the meat ingredients, and the cabbage and other vegetable ingredients into the soup. After it has boiled well, all you have to do is eat!
  6. To finish up, you can add Chanpon Noodles, udon, rice, or anything! I have also transformed it into thick starchy sauce!

Like other nabe hot pot dishes, this recipe is designed to be cooked in a communal hotpot on the centre of the dining table. In some respects, it's not so different from shabu shabu or other hot pot dishes. It usually features one kind of meat or fish, tofu, vegetables, and big chunks of calorie-dense mochi, a starchy. Chanko Nabe (ちゃんこ鍋) is a type of Japanese nabe (hot pot), which I think is similar to a stew (but with more broth). It is traditionally eaten by sumo wrestlers in Japan and usually served in massive quantities as part of a weight-gain diet for sumo wrestlers.

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