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Miso-flavored Chanko Nabe (Hot Pot)



[Prep the vegetables and fish] Cut the fish, vegetables, and tofu into bite-sized pieces.
Crush the garlic and thinly slice the ginger.
Make a cut in the center of the cabbage as shown in the photo and then cut into pieces of equal size.
[Make the tsukune] Finely chop the Japanese leek and combine with all the ingredients for the tsukune.
Knead well until the mixture becomes sticky.
Add water and kombu to the pot and heat.
When it starts to simmer and the kombu floats to the top, remove the kombu and add a dashi stock bag filled with bonito flakes, garlic and ginger.
Bring to a boil again and simmer for 2 -3 minutes over low heat.
Squeeze the liquid out of the dashi stock bag and remove.
Add the seasonings.
Lay the core pieces of cabbage in the bottom of the pot.
Bring to a boil and add the fish and vegetables.
When cooked through, it's done.
Enjoy! The tsukune mixture can be dropped into the pot with a spoon while the broth is boiling.