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Chankoya Restaurant's Salt-based Chanko Hot Pot

Chankoya Restaurant's Salt-based Chanko Hot Pot

This is a copy-cat recipe that I was taught from a Chanko restaurant ages ago. You can enjoy the same authentic flavor that sumo wrestlers enjoy in the comfort of your own home!

Ingredients: 2 servings

Soup
Water
750 ml
Alcohol (sake if possible. If using cooking sake, use 50 ml)
150 ml
Chicken stock powder
1 tablespoon
Salt (seaweed salt or anything with a lot of minerals is best. Sea salt is better than mountain salt)
4-5 g
Garlic (grated)
1 clove
Ginger (grated)
a small amount
Mirin
1 tablespoon
Soy sauce
1 teaspoon
Sesame oil
1 teaspoon
Onion (to bring out the sweetness)
1/4
Chicken meatballs
Ground chicken thigh meat
250 g
Onions (finely chopped)
1/4
White Miso
a small amount
Sesame seeds
a small amount
Sesame oil
a small amount
Ginger juice
to taste
Other Ingredients (use whatever you like)
Chicken thigh meat
100 g
Thinly sliced pork
100 g
Cabbage
1/8 head
Chinese garlic chives
1/2 bunch
Mitsuba
1 bunch
Carrot
1
Mushrooms (Shiitake, Shimeji, Enoki, Maitake, etc.)
your choice
Aburaage
1
Grilled tofu
1/2 - 1 block

Steps

1. First make soup in a pot. Add all of the ingredients except for the onion and bring to a boil. Taste and cool. At this point, the saltiness should be somewhat strong.
2. Add onion cut into wedges, into the cooled soup. The sweetness will soak through and create a pleasant taste.
3. Cut and prepare the necessary ingredients. Since it takes awhile for the carrots to cook through, add to the pot first.
4. Mix the ingredients for the chicken meatballs well and form into balls using a spoon. *If you don't have ground meat, mince by using a food processor.
5. Add all of the meat ingredients, and the cabbage and other vegetable ingredients into the soup. After it has boiled well, all you have to do is eat!
6. To finish up, you can add Chanpon Noodles, udon, rice, or anything! I have also transformed it into thick starchy sauce!

Story Behind this Recipe

I modified the base from the soup from Chanko Dining Mokoro (It doesn't exist anymore though...) The point is to season with garlic and ginger.

The juices from the ingredients in Chanko hot pot are very important, so use anything that has a lot of flavor!