12min 4 ppl
Chanko Nabe
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 30g
Carbs 12g
Fats 26g
About this dish
Chicken meatballs, sliced pork and a full vegetable drawer simmered together in one miso-enriched broth until nothing is left separate. The hot pot built to put on weight, minus the volume most of us actually need.
Allergy Info
Gluten, Eggs, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Chinese cabbagecut into large pieces400 g
- Shiitake mushroomshalved150 g
- Carrotssliced150 g
- Spring onions2 finely chopped for the meatballs, 1 sliced to serve3
- Fresh Gingergrated10 g
Meat & Poultry
- Chicken Mince400 g
- Pork Bellythinly sliced300 g
Dairy & Eggs
- Eggs1
Plant Proteins
- Firm tofucut into cubes300 g
Tins & Jars
- Dashi stock1000 ml
Dried Goods
- Panko breadcrumbs30 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake30 ml
- Dark miso paste40 g
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Combine the chicken mince, grated ginger, chopped spring onion, egg and panko breadcrumbs in a bowl and mix until sticky, then shape into small meatballs.
Approx. 10 minutes
2
Prepare the tofu, cabbage, shiitake mushrooms and carrots, cutting each into bite-sized pieces.
Approx. 8 minutes
3
Pour the dashi stock into a large saucepan or table-top hot pot, add the soy sauce, mirin, sake and dark miso paste, and bring to a simmer, stirring to dissolve the miso.
Approx. 6 minutes
4
Drop the chicken meatballs into the simmering broth and cook for 8 minutes until they float and are cooked through.
Approx. 8 minutes
5
Add the pork belly slices and cook for 4 minutes, checking a slice and a meatball both reach at least 74°C with a meat thermometer.
Approx. 6 minutes
6
Add the cabbage, carrots, shiitake mushrooms and tofu, and simmer for 8 minutes more until the vegetables are tender.
Approx. 8 minutes
7
Ladle into bowls and scatter with the remaining sliced spring onion to serve.
Approx. 3 minutes
