Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings

Name: Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings
Yield: 5 servings
Ingredients: 1600 ml Water; 2 tsp Salt; 1 tsp Weipa; 1 1/2 tbsp Chinese Chicken stock granules; 2 tsp Dashi stock granules; 3 tbsp Sake; 3 tbsp Mirin; 2 tsp Sugar; 1 tbsp each Grated garlic and ginger; 1 as much (to taste) Thinly sliced pork loin; 1 as much (to taste) Chinese cabbage; 1 The white part of a Japanese leek; 1/3 Daikon radish; 1 Carrot; 1 packet each Shiitake and shimeji mushrooms; 1 packet Enoki mushrooms; 1 piece Thin aburaage; 1/2 bag each Bean sprouts, Chinese chives; 1 block Tofu; 1 as much (to taste) Kuzukiri (kuzu noodles); 300 grams Ground chicken thigh meat; 1 small Egg; 2 tbsp each White part of a japanese leek and Chinese chives, both chopped; 1 1/2 tsp The juice from grated ginger; 1 1/2 tbsp Katakuriko; 1 tsp Chicken soup stock granules; 2 tsp Sake; 1 Salt, pepper

cookpad.japan @cookpad_jp

I'm not that happy with storebought nabe soup, and you have to buy a lot of it anyway, so I thought that if I made the soup myself I could save money and adjust the flavor to our tastes too.

This makes a lot of soup stock, so keep some on reserve and add it to the pot later on when there isn't much left in there. This way the flavors won't get too thin and it's very convenient. For 4 to 5 servings. Recipe by Kazukun mama

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Ingredients

5 servings

For the chicken stock:
1600 ml Water
2 tsp Salt
1 tsp Weipa
1 1/2 tbsp Chinese Chicken stock granules
2 tsp Dashi stock granules
3 tbsp Sake
3 tbsp Mirin
2 tsp Sugar
1 tbsp each Grated garlic and ginger
Ingredients to put in the soup:
1 as much (to taste) Thinly sliced pork loin
1 as much (to taste) Chinese cabbage
1 The white part of a Japanese leek
1/3 Daikon radish
1 Carrot
1 packet each Shiitake and shimeji mushrooms
1 packet Enoki mushrooms
1 piece Thin aburaage
1/2 bag each Bean sprouts, Chinese chives
1 block Tofu
1 as much (to taste) Kuzukiri (kuzu noodles)
For the chicken dumplings:
300 grams Ground chicken thigh meat
1 small Egg
2 tbsp each White part of a japanese leek and Chinese chives, both chopped
1 1/2 tsp The juice from grated ginger
1 1/2 tbsp Katakuriko
1 tsp Chicken soup stock granules
2 tsp Sake
1 Salt, pepper

Cooking Instructions

1

Make the chicken dumplings. Put all the dumpling ingredients in a bowl and mix with your hands until it's sticky.
2

Make the soup stock for the hotpot. Put all the soup stock ingredients in an earthenware pot and put on the heat.
3

Cut up all the ingredients into easy to eat pieces.
4

When the stock starts to boil, add the carrots, daikon radish and other hard vegetables, and scoop in bite sized spoonfuls of the chicken dumpling mixture.
5

Put in the rest of the vegetables and the pork, and it's done. Yuzu pepper goes well with this.
6

Ramen noodles for hotpots is a great 'shime' (the last thing added to the pot). Just add them to the remaining soup at the end and cook through.