Ingredients with Measurements:
- 1 lb chicken breast, sliced
- 1 lb firm tofu, cubed
- 1 lb napa cabbage, chopped
- 1 lb daikon radish, sliced
- 1 lb carrots, sliced
- 1 lb shiitake mushrooms, sliced
- 1 lb enoki mushrooms, trimmed
- 1 lb udon noodles
- 2 cups chicken broth
- 2 cups dashi broth
- 1 cup sake
- 1 cup mirin
- 1 cup soy sauce
- 1/2 cup sugar
- 1/4 cup miso paste
- 1/4 cup vegetable oil
- 1/4 cup cornstarch
- 1/4 cup water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
2. Add chicken breast and cook until browned on all sides.
3. Add napa cabbage, daikon radish, carrots, shiitake mushrooms, and enoki mushrooms to the pot and stir to combine.
4. In a separate bowl, mix together chicken broth, dashi broth, sake, mirin, soy sauce, sugar, and miso paste. Pour the mixture into the pot and stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and let simmer for 30 minutes.
6. In the meantime, cook udon noodles according to package instructions and set aside.
7. In a small bowl, mix together cornstarch and water to create a slurry. Add the slurry to the pot and stir to thicken the broth.
8. Add tofu to the pot and let simmer for an additional 5 minutes.
9. Season with salt and pepper to taste.
10. To serve, divide udon noodles into serving bowls and ladle the chankonabe over the noodles.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning chicken, low heat for simmering broth.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 50g
Protein: 35g
Substitutions for ingredients:
- Pork or beef can be used instead of chicken.
- Bok choy or kale can be used instead of napa cabbage.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Rice noodles can be used instead of udon noodles.
Variations:
- Add other vegetables such as bell peppers, onions, or snow peas.
- Use different types of meat or seafood.
- Adjust the spiciness by adding chili flakes or hot sauce.
Tips and tricks:
- To save time, chop vegetables and prepare broth in advance.
- Use a slotted spoon to remove excess fat from the broth.
- Adjust seasoning to taste.
Storage instructions:
Chankonabe can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chankonabe in a pot over low heat until heated through.
Presentation ideas:
Serve chankonabe in individual bowls with udon noodles at the bottom and the broth and vegetables on top.
Garnishes:
- Chopped green onions
- Sesame seeds
- Shichimi togarashi (Japanese seven spice)
Pairings:
- Japanese rice
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the broth is too salty, add more water or chicken broth.
- If the broth is too thick, add more chicken broth or dashi broth.
Food safety advice:
- Make sure to cook chicken thoroughly before adding to the pot.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chankonabe is a traditional Japanese hot pot dish that is often eaten by sumo wrestlers as a high-protein meal to help them gain weight.
Flavor profiles:
Chankonabe has a savory and slightly sweet flavor from the combination of chicken broth, soy sauce, mirin, and miso paste.
Serving suggestions:
Serve chankonabe as a main course for dinner or as a hearty lunch.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Rich, Hearty, Comforting