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A hearty and nutritious Japanese hot pot, famously eaten by sumo wrestlers to replenish their energy after training. This version features a rich chicken broth filled with various vegetables, mushrooms, tofu, and homemade chicken meatballs, making for a flavorful and satisfying meal.
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Prepare a simple chicken and kombu broth. → Chop all vegetables, mushrooms, and tofu. → Mix ground chicken with egg, soy sauce, and herbs to create the meatball mixture. → Assemble all ingredients (except meatballs) in a nabe pot with the strained broth and bring to a boil. → Add the meatballs to the boiling pot and simmer until everything is cooked through.
Prepare a simple chicken and kombu broth. → Chop all vegetables, mushrooms, and tofu. → Mix ground chicken with egg, soy sauce, and herbs to create the meatball mixture. → Assemble all ingredients (except meatballs) in a nabe pot with the strained broth and bring to a boil. → Add the meatballs to the boiling pot and simmer until everything is cooked through.
A hearty and nutritious Japanese hot pot, famously eaten by sumo wrestlers to replenish their energy after training. This version features a rich chicken broth filled with various vegetables, mushrooms, tofu, and homemade chicken meatballs, making for a flavorful and satisfying meal.
To make the broth, place the chicken carcasses in a pot of water. Add a large piece of kombu and bring to a simmer to create the dashi base.
While the broth simmers, prepare all the vegetables. Slice the daikon radish, carrots, scallions, shiitake mushrooms, king oyster mushrooms, and baby bok choy. Trim the root end off the enoki mushrooms and cube the tofu.
Prepare the chicken meatballs. In a bowl, combine the ground chicken, one egg, a splash of soy sauce, chopped scallions, and chopped parsley. Mix thoroughly until well combined.
Strain the finished broth into a large, shallow nabe pot. Discard the carcasses and kombu.
Season the broth in the nabe pot. Add sliced garlic and a spoonful of chili paste for flavor and a hint of spice.
This dish is highly customizable. You can use any vegetables, mushrooms, or proteins you like, such as pork belly, fish, or seafood.
The decorative cross cut on the shiitake mushrooms not only looks nice but also helps them cook more evenly and absorb the broth's flavor.
Chanko Nabe is meant to be a communal dish, often cooked and eaten at the table.
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