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Spicy and Rich - Miso Butter Chanko Hot Pot (Chanko Nabe) - Recipe Video

A simple and easy to understand recipe video shows how to make Spicy and Rich - Miso Butter Chanko Hot Pot (Chanko Nabe).
How about the rich chanko hot pot (chanko nabe) with miso butter flavor? Chanko is a dish that sumo wrestlers eat. It has many ingredients and is full of flavor. This dish is also hearty and will make your body warm. Please give it a try.
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Cook time

30 minutes

Ingredients
4 servings

  • Sub Ingredients
  • Chicken wings
    4
  • Chinese cabbage (Hakusai)
    400 g
  • Chinese chive
    80 g
  • Carrot
    40 g
  • Shiitake mushroom
    4
  • Firm tofu
    200 g
  • Deep-fried ball of fish paste (Satsuma-age)
    80 g
  • Thin fried tofu (Abura-age)
    2 sheets
  • Soup
  • Hot water
    1000 ml
  • Cooking sake
    50 ml
  • Miso
    4 tbsp
  • Grated ginger
    2 tsp
  • Chili Oil（La-yu）
    2 tsp
  • Salted butter
    20 g

How to make

  1. Prepare. Peel the carrots. Cut the stems off the shiitake mushrooms. Drain the firm tofu. Remove the oil from the thin fried tofu (abura-age).
  2. 1. Cut the Chinese cabbage into 1-inch pieces. Cut the Chinese chives into 1-inch pieces. Cut the carrots into strips.
  3. 2. Cut the firm tofu into bite-size pieces. Cut the deep-fried ball of fish paste (satsuma-age) and abura-age into 0.4-inch pieces.
  4. 3. Heat the soup ingredients in an clay pot over medium heat. When it comes to a boil, add the chicken wings and simmer for about 10 minutes.
  5. 4. Add Step 1, 2, and the remaining ingredients and simmer over medium heat for about 8 minutes. When the Chinese cabbage has softened, remove from the heat.
  6. 5. Top with salted butter and it's ready.

Tips for cooking

Chicken wings can be substituted with chicken thighs or chicken drumstick. Firm tofu can also be made with silk tofu. If you don't like the spicy taste, adjust the amount of chili oil (la-yu).

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