Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 pound of scallops
- 1 pound of clams
- 1 pound of mussels
- 1 pound of firm white fish, cut into bite-sized pieces
- 1 onion, sliced
- 1 carrot, sliced
- 1 leek, sliced
- 1 head of napa cabbage, chopped
- 1 bunch of enoki mushrooms
- 1 package of tofu, cut into cubes
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of sake
- 2 tablespoons of mirin
- 6 cups of dashi broth
- Salt and pepper to taste
- Cooked udon noodles for serving
Special Equipment Needed:
- Large pot or Dutch oven
- Ladle
- Serving bowls
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
2. Add the onion, carrot, and leek and sauté until softened.
3. Add the seafood and cook until lightly browned.
4. Add the soy sauce, sake, and mirin and stir to combine.
5. Add the dashi broth and bring to a boil.
6. Reduce the heat to low and add the napa cabbage, enoki mushrooms, and tofu.
7. Simmer for 10-15 minutes or until the seafood is cooked through and the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve the chankonabe in individual bowls with cooked udon noodles.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 20g
Protein: 50g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe.
- Chicken or beef can be used instead of seafood.
- Any type of mushroom can be used instead of enoki mushrooms.
Variations:
- Add vegetables such as broccoli, snow peas, or bok choy.
- Use different types of noodles such as soba or ramen.
- Add a spicy kick with chili flakes or hot sauce.
Tips and Tricks:
- Use fresh seafood for the best flavor.
- Make sure to devein the shrimp properly.
- Adjust the seasoning to your taste.
- Serve with a side of rice or crusty bread.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve the chankonabe in individual bowls with the udon noodles on top.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a cold beer or sake.
Suggested Side Dishes:
Serve with a side of rice or crusty bread.
Troubleshooting Advice:
If the broth is too salty, add more water or dashi broth.
Food Safety Advice:
Make sure to cook the seafood and vegetables thoroughly.
Food History:
Chankonabe is a traditional Japanese hot pot dish that is often eaten by sumo wrestlers.
Flavor Profiles:
This dish is savory and umami-packed with a slight sweetness from the mirin.
Serving Suggestions:
Serve the chankonabe as a main dish for a cozy dinner party.
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Region: Japanese