Simple Way to Make Easy Salt Broth Chanko Hot Pot with Weipa Homemade
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We hope you got insight from reading it, now let’s go back to easy salt broth chanko hot pot with weipa recipe. To cook easy salt broth chanko hot pot with weipa you only need 15 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Easy Salt Broth Chanko Hot Pot with Weipa:
- You need 1000 ml of Water.
- Take 1 of to 2 tablespoons Weipa.
- Use 80 of to 100 ml Cooking sake.
- Prepare 80 ml of Mirin.
- Get 1 tbsp of ~ Soy sauce.
- Provide 1 of to 2 tablespoons Ground sesame seeds.
- Provide 1 tsp of Sesame oil.
- Take 1 of to 3 teaspoons Grated garlic.
- Prepare 1 small of knob the size of your thumb Ginger.
- Prepare 1 tsp of Dashi stock powder.
- Take 1 of packet Chicken meatballs.
- Provide 1/4 of packet Bean noodles.
- Prepare 1/8 of Chinese cabbage.
- Provide 1 of Chrysanthemum greens, white part of Japanese leek.
- Prepare 1 dash of Salt.
Steps to make Easy Salt Broth Chanko Hot Pot with Weipa:
- 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..
- 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..
- I put wiener sausages, the white part of Japanese leek, shimeji mushrooms, and other things in this pot. (Add Weipa during Step 1.).
- This is with chrysanthemum greens and ground sesame seeds..
- I changed the top photo on Jan 21st. This photo has chicken meatballs, spinach, bean noodles, garlic, and the white part of Japanese leek..
- 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)..
- 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..
- [2010/11/5] I used chicken meatballs, wiener sausage, bean noodles, aburaage, shitake mushrooms, enoki mushrooms, garlic chives, cabbage, and garlic..
- [2010/12/15] I used beef offals, pork belly, chicken meatballs, spinach, bean noodles, giant oyster mushrooms, shitake mushrooms, aburaage, and garlic..
- I changed the amount of sake and mirin from 100 ml to 80 ml or more. Adjust to taste..
- 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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