Easy Salt Broth Chanko Hot Pot with Weipa
Easy Salt Broth Chanko Hot Pot with Weipa

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy salt broth chanko hot pot with weipa. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Easy Salt Broth Chanko Hot Pot with Weipa is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Easy Salt Broth Chanko Hot Pot with Weipa is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have easy salt broth chanko hot pot with weipa using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Easy Salt Broth Chanko Hot Pot with Weipa:
  1. Make ready 1000 ml Water
  2. Prepare 1 to 2 tablespoons Weipa
  3. Prepare 80 to 100 ml Cooking sake
  4. Prepare 80 ml Mirin
  5. Prepare 1 tbsp ~ Soy sauce
  6. Get 1 to 2 tablespoons Ground sesame seeds
  7. Get 1 tsp Sesame oil
  8. Get 1 to 3 teaspoons Grated garlic
  9. Make ready 1 small knob the size of your thumb Ginger
  10. Make ready 1 tsp Dashi stock powder
  11. Make ready 1 packet Chicken meatballs
  12. Prepare 1/4 packet Bean noodles
  13. Make ready 1/8 Chinese cabbage
  14. Get 1 Chrysanthemum greens, white part of Japanese leek
  15. Take 1 dash Salt
Steps to make Easy Salt Broth Chanko Hot Pot with Weipa:
  1. Combine water, sake, dashi, mirin, and soy sauce in an earthenware pot and bring to a boil. Check the seasoning and add ground sesame seeds, sesame oil, grated garlic, and ginger.
  2. Add the thick stems of Chinese cabbage, chicken meatballs, and bean noodles first because they take more time to cook through. Simmer. Add the other ingredients. Check the seasoning and add salt if needed.
  3. I put wiener sausages, the white part of Japanese leek, shimeji mushrooms, and other things in this pot. (Add Weipa during Step 1.)
  4. This is with chrysanthemum greens and ground sesame seeds.
  5. I changed the top photo on Jan 21st. This photo has chicken meatballs, spinach, bean noodles, garlic, and the white part of Japanese leek.
  6. This is the first hot pot of this year. With cabbage, bean noodles, shimeji mushrooms, baby scallops, komatsuna greens, garlic, wiener sausage, chikuwa, and chicken meatballs (with tofu).
  7. You don't need to strictly follow the ingredients list. Add in whatever you like. If you want it less sweet, add less mirin. If you prefer, add a lot of garlic and ginger. Use the leftover soup the next morning.
  8. [2010/11/5] I used chicken meatballs, wiener sausage, bean noodles, aburaage, shitake mushrooms, enoki mushrooms, garlic chives, cabbage, and garlic.
  9. [2010/12/15] I used beef offals, pork belly, chicken meatballs, spinach, bean noodles, giant oyster mushrooms, shitake mushrooms, aburaage, and garlic.
  10. I changed the amount of sake and mirin from 100 ml to 80 ml or more. Adjust to taste.
  11. I combined store-bought gyoza, bean noodles, wiener sausages, komatsuna greens, shitake mushrooms, garlic, and chikuwa. I sweated a lot while eating this!

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