My Favorite Salt Chanko Hot Pot
My Favorite Salt Chanko Hot Pot

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, my favorite salt chanko hot pot. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My Favorite Salt Chanko Hot Pot is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. My Favorite Salt Chanko Hot Pot is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have my favorite salt chanko hot pot using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make My Favorite Salt Chanko Hot Pot:
  1. Get 350 grams Chicken (I used thigh meat this time)
  2. Get 1 block Tofu
  3. Make ready 1/2 head Chinese cabbage
  4. Take 3 stalks Japanese leek
  5. Get 2 Onions
  6. Make ready 1 Carrot
  7. Make ready 1 pack Shimeji mushrooms
  8. Prepare 1 pack King oyster mushrooms
  9. Prepare 2 pieces Aburaage (remove excess oil)
  10. Get 1000 ml ☆Water
  11. Get 3 tbsp ☆Chinese chicken stock powder
  12. Prepare 1 tsp ☆Salt
  13. Take 8 clove ☆ Grated garlic
  14. Prepare 1 tbsp ☆ Grated ginger
Instructions to make My Favorite Salt Chanko Hot Pot:
  1. Cut the ingredients into pieces small enough that they will cook easily. Add the ☆ ingredients to the pot and heat.
  2. Add the Chinese cabbage and onions to the pot and place all the other ingredients except for the tofu on top. It's okay if everything isn't covered by the broth at this point because the vegetables will soften and wilt.
  3. Put the lid on and heat over high heat. When it comes to a boil, open the lid just enough so it won't boil over. Turn the heat down to low. While it's simmering, occasionally spoon the broth over everything.
  4. When all the ingredients have cooked through, add the tofu, bring to a simmer, and it's done. Add rice and eggs to the leftover broth to make rice porridge at the end - it's really delicious.
  5. This nabe goes great with Kamakura Shokudo's 'My Favorite Chicken Dango',. - - https://cookpad.com/us/recipes/153660-chicken-meatballs-for-hot-pots-and-soups

So that is going to wrap it up with this exceptional food my favorite salt chanko hot pot recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!