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Full of Ginger - Chicken Meatball Chanko Hot Pot (Chanko Nabe) - Recipe Video

A simple and easy to understand recipe video shows how to make Full of Ginger - Chicken Meatball Chanko Hot Pot (Chanko Nabe).
Introducing chicken meatballs, chanko hot pot (chanko nabe) with full of ginger. The fluffy texture of chicken meatballs that has the umami flavor of dried shiitake mushrooms and a kick of ginger flavor is delicious. The umami flavor of vegetables and chicken meatballs melts into the soup and is addictive. You should definitely give it a try!
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Cook time

30 minutes

Ingredients
4 servings

  • Sub Ingredients
  • Japanese mustard spinach
    400 g
  • Enoki mushroom
    100 g
  • Carrot
    40 g
  • Firm tofu
    200 g
  • Thin fried tofu (Abura-age)
    2 sheets
  • Wood ear mushroom
    10 g
  • Chicken Meatballs
  • Ground chicken
    300 g
  • Dried shiitake mushrooms
    3 sheets
  • Eggs
    1
  • (A)Starch
    2 tbsp
  • (A)Grated ginger
    1 tbsp
  • (A)Soy sauce
    2 tsp
  • Soup
  • Hot water
    1000 ml
  • Soy sauce
    3 tbsp
  • Chicken soup stock (powder, cube, liquid)
    1 tbsp
  • White ground sesame
    1 tbsp
  • Sesame oil
    2 tsp
  • Grated garlic
    1 tsp

How to make

  1. Prepare. Cut off the root of Japanese mustard spinach. Cut off the hard tip for enoki mushroom. Peel carrot. Drain silk tofu. Remove oil from thin fried tofu (abura-age). Rehydrate wood ear mushrooms and dried shiitake mushrooms with water as indicated on the package.
  2. 1. Cut Japanese mustard spinach into 1-inch wide pieces. Cut carrot into 0.4-inch wide cut into round slice pieces.
  3. 2. Cut silk tofu into bite-sized pieces. Cut thin fried tofu (abura-age) into 0.8-inch pieces.
  4. 3. Make chicken meatballs. Chop dried shiitake mushrooms into small pieces along with stems.
  5. 4. Add it in a bowl, add the egg and ingredient (A), and mix well.
  6. 5. Heat the soup ingredients in a Japanese clay pot over medium heat, and when it boils, scoop Step 4 with a spoon to add.
  7. 6. Simmer over medium heat for about 5 minutes, and when the chicken meatballs are cooked through, add Step 1, 2, and the remaining ingredients. Cover and simmer for about 10 minutes, and it's ready to serve.

Tips for cooking

You can substitute Chinese cabbage (hakusai) for Japanese mustard spinach. You can also substitute mushroom of your choice for enoki mushroom. Dried shiitake mushrooms can also be made deliciously with fresh shiitake mushroom. We used about 70g of rehydrated wood ear mushroom.

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