My Favorite Salt Chanko Hot Pot

My Favorite Salt Chanko Hot Pot

As my husband says, "This is ridiculously delicious!!"

Ingredients: 2-4 servings

Chicken (I used thigh meat this time)
350 g
1 block
Chinese cabbage
1/2 head
Japanese leek
3 stalks
Shimeji mushrooms
1 pack
King oyster mushrooms
1 pack
Aburaage (remove excess oil)
2 pieces
1000 ml
☆Chinese chicken stock powder
3 tablespoons
1 teaspoon
☆ Grated garlic
5 - 8 cloves (as much as you want)
☆ Grated ginger
1 tablespoon


1. Cut the ingredients into pieces small enough that they will cook easily. Add the ☆ ingredients to the pot and heat.
2. Add the Chinese cabbage and onions to the pot and place all the other ingredients except for the tofu on top. It's okay if everything isn't covered by the broth at this point because the vegetables will soften and wilt.
3. Put the lid on and heat over high heat. When it comes to a boil, open the lid just enough so it won't boil over. Turn the heat down to low. While it's simmering, occasionally spoon the broth over everything.
4. When all the ingredients have cooked through, add the tofu, bring to a simmer, and it's done. Add rice and eggs to the leftover broth to make rice porridge at the end - it's really delicious.
5. This nabe goes great with Kamakura Shokudo's 'My Favorite Chicken Dango', Recipe ID: 674982.

Story Behind this Recipe

My family loves nabe (hot pots), no matter what season it is, and we especially love nabe with a salty flavor.
-In Step 2, I explained the order for adding the ingredients, but basically if you add the ingredients starting with the ones that take a longer time to cook and ending with the ones that cook faster, you'll be fine. Please try adding your favorite ingredients and enjoy.