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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, my favorite salt chanko hot pot. One of my favorites. For mine, I will 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 recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. My Favorite Salt Chanko Hot Pot is something that I have loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make My Favorite Salt Chanko Hot Pot:
  1. Make ready 350 grams Chicken (I used thigh meat this time)
  2. Get 1 block Tofu
  3. Take 1/2 head Chinese cabbage
  4. Make ready 3 stalks Japanese leek
  5. Prepare 2 Onions
  6. Take 1 Carrot
  7. Make ready 1 pack Shimeji mushrooms
  8. Take 1 pack King oyster mushrooms
  9. Make ready 2 pieces Aburaage (remove excess oil)
  10. Make ready 1000 ml ☆Water
  11. Make ready 3 tbsp ☆Chinese chicken stock powder
  12. Take 1 tsp ☆Salt
  13. Prepare 8 clove ☆ Grated garlic
  14. Take 1 tbsp ☆ Grated ginger
Steps 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’s going to wrap it up with this special food my favorite salt chanko hot pot recipe. Thank you very much for your time. I’m confident that 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!