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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, my favorite salt chanko hot pot. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

My Favorite Salt Chanko Hot Pot is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. My Favorite Salt Chanko Hot Pot is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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. Prepare 350 grams Chicken (I used thigh meat this time)
  2. Get 1 block Tofu
  3. Make ready 1/2 head Chinese cabbage
  4. Make ready 3 stalks Japanese leek
  5. Prepare 2 Onions
  6. Make ready 1 Carrot
  7. Prepare 1 pack Shimeji mushrooms
  8. Get 1 pack King oyster mushrooms
  9. Prepare 2 pieces Aburaage (remove excess oil)
  10. Make ready 1000 ml ☆Water
  11. Get 3 tbsp ☆Chinese chicken stock powder
  12. Prepare 1 tsp ☆Salt
  13. Prepare 8 clove ☆ Grated garlic
  14. Take 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 special food my favorite salt chanko hot pot recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!