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Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, salt flavored chanko nabe (hotpot) with delicious chicken dumplings. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings. 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. We provide you only the perfect Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings recipe here. We also have wide variety of recipes to try.

Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have salt flavored chanko nabe (hotpot) with delicious chicken dumplings using 31 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings:

1. Make ready For the chicken stock:
2. Take 1600 ml Water
3. Make ready 2 tsp Salt
4. Get 1 tsp Weipa
5. Take 1 1/2 tbsp Chinese Chicken stock granules
6. Take 2 tsp Dashi stock granules
7. Make ready 3 tbsp Sake
8. Make ready 3 tbsp Mirin
9. Make ready 2 tsp Sugar
10. Prepare 1 tbsp each Grated garlic and ginger
11. Prepare Ingredients to put in the soup:
12. Take 1 as much (to taste) Thinly sliced pork loin
13. Make ready 1 as much (to taste) Chinese cabbage
14. Make ready 1 The white part of a Japanese leek
15. Get 1/3 Daikon radish
16. Take 1 Carrot
17. Make ready 1 packet each Shiitake and shimeji mushrooms
18. Take 1 packet Enoki mushrooms
19. Get 1 piece Thin aburaage
20. Make ready 1/2 bag each Bean sprouts, Chinese chives
21. Prepare 1 block Tofu
22. Make ready 1 as much (to taste) Kuzukiri (kuzu noodles)
23. Prepare For the chicken dumplings:
24. Prepare 300 grams Ground chicken thigh meat
25. Make ready 1 small Egg
26. Make ready 2 tbsp each White part of a japanese leek and Chinese chives, both chopped
27. Get 1 1/2 tsp The juice from grated ginger
28. Prepare 1 1/2 tbsp Katakuriko
29. Make ready 1 tsp Chicken soup stock granules
30. Get 2 tsp Sake
31. Get 1 Salt, pepper

Put all the soup stock ingredients in an earthenware pot and put on the heat. Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. This well-balanced meal is traditionally eaten by sumo wrestlers but also enjoyed at home or some restaurants. The famous Yokozuna Kitanofuji is well known as an epicure, and the flavor is famous for having fed and grown young wrestlers to be large in the Kokonoe stable training school.

Steps to make Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings:

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.

This well-balanced meal is traditionally eaten by sumo wrestlers but also enjoyed at home or some restaurants. The famous Yokozuna Kitanofuji is well known as an epicure, and the flavor is famous for having fed and grown young wrestlers to be large in the Kokonoe stable training school. Place the ground chicken in a bowl, and add the salt, pepper, sake and grated ginger root. Squish the meat with your hand to mix thoroughly. Then, add the chopped long green onion and potato starch.

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