Chanko-nabe is perfect for cooks new to nabemono; you likely have almost everything to make it at home, and you can find the ingredients at any well-stocked supermarket. You can make chanko-nabe on the stove, if desired.
Recipe presented by Jay Andrews
- 6 Japanese-Style Chicken Meatballs *1
- 1 ½ lb Flaky White Fish (such as cod, branzino and halibut)
- 8 oz Pork Belly, sliced
- 4 Boneless Skinless Chicken Thighs
- 1 package Medium-Firm Tofu
- 1 head Bok Choy (trimmed, cut crosswise into 2-inch pieces)
- 1 cup Gobo (Burdock Root), julienned
- 2 Carrots (¼-inch slices)
- 8 Large Shrimp (peeled and tail-on)
- 1 cup Daikon (¼-inch slices)
- 2 Tokyo Negi or 6 Scallions, sliced
- 1 cup Enoki Mushrooms
- 1 cup Mizuna
- Udon Noodles, as needed
- 6 cup Dashi or Chicken Stock (plus more as needed) *2
- ¼ cup Inexpensive Sake
- ¼ cup Soy Sauce
- 1/3 cup Mirin
- 1 ½ tsp Minced Garlic
- Pinch Red Pepper Flakes
- Kosher Salt, to taste
- Arrange all the hot-pot ingredients on their own plates and in their own ramekins. Set the plates and ramekins on the table with a portable gas burner.
- In a Dutch oven or hot-pot dish, bring the dashi, sake, soy sauce, mirin, garlic and pepper flakes to a simmer. Season the broth to taste with kosher salt.
- Transfer the Dutch oven or hot-pot dish to the portable burner (at the table). Return the broth to a simmer.
- Cook all the ingredients, except the udon, in the order listed (longest cooking time to shortest cooking time). Keep the broth simmering at all times. Add more stock as needed.
- Transfer cooked food to the serving plates, adding fresh broth as needed. Strain the broth and return it to a simmer. Add the udon noodles and cook until tender, 10 to 12 minutes.