1. Special Meatball Chanko
Ingredients (for 1-2 servings)
・2 oz (60g) Onion
・1 oz (30g) Cabbage
・1 oz (30g) Carrot
・1 sheet of Thin fried tofu (Abura-age)
Meatball
・2.5 oz (70g) Ground chicken☆
・2.5 oz (70g) Ground pork☆
・1.7 oz (50g) Grated yam☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・1 tbsp Beaten egg☆
・2 tsp Miso paste☆
・2 tsp Potato starch☆ (If the dough is too soft, add more.)
・1 tsp Sugar☆
・1 tsp Sesame seeds☆
Soup
・1.25 cups (300ml) Water
・1.5-2 tbsp Miso paste
・1 tsp Sake★
・1 tsp Soy sauce★
・1 tsp Mirin★
Topping
・Minced green onion (optional)
Direction
1. Put all ☆ in a bowl and mix well. Scoop with a spoon and drop into boiling water (300ml). Remove meatballs once cooked.
2. Make soup by adding ★ to the water remaining in the pot. Add the chopped vegetables and fried tofu and cook until soft.
3. Finally, add the miso paste, mix well, return the meatballs to the pot, and sprinkle with green onions.
2. Creamy Chicken Chanko
Ingredients (for 1-2 servings)
・3.5 oz (100g) Chicken
・1 oz (30g) Onion
・1 oz (30g) Cabbage
・1 oz (30g) Carrot
・1 oz (30g) Broccoli
・1 sheet of Thin fried tofu (Abura-age)
・Small piece of Mochi (rice cake)
Soup
・0.4 cup (100ml) Water
・0.6 cup (150ml) Soy milk or Milk
・1 tbsp Sake
・1 tbsp Soy sauce☆
・1/2 tbsp Oyster sauce☆
・1/2 tsp Consomme☆
・1/2 tsp Sugar☆
For creamy udon
・About 0.3 cup (80ml) Remaining chanko soup
・0.4 cup (100ml) Water
・0.2 cup (50ml) Soy milk or Milk
・1 tbsp Mentsuyu
・Udon noodles
・1 Egg
Direction
1. Cut fried tofu in half, place a small piece of rice cake inside, and close the mouth with dried spaghetti.
2. Add water, onion, and carrots to pot and cook until slightly softened.
3. Add cabbage and chicken to the boiling broth. Pour sake over chicken. When the chicken changes color, add ☆ and mix well. Then, add fried tofu with mochi inside and broccoli. Cook for a few minutes until the mochi is soft, then remove from the pot.
4. Add soy milk or milk, mix well and bring to a slight boil, then add the mochi back in.
3. Super Easy Curry Chanko
Ingredients (for 1-2 servings)
・3.5 oz (100g) Pork or Chicken
・1.7 oz (50g) Onion
・1.7 oz (50g) Potato
・1 oz (30g) Cabbage
・1 oz (30g) Carrot
・1.25 cups (300ml) Water
・1 tsp Grated garlic
・1 cube of Curry roux
・1/2 tsp Dashi powder
・1-2 tsp Sake (optional)
Direction
1. Put cut onions, carrots, potatoes and water in a pot and cook until somewhat softened.
2. Add pork and pour sake over it (optional) and put grated garlic on top. Cook the pork in the soup while tossing the meat and garlic.
3. Remove the scum and simmer for a while after adding the cabbage and dashi powder.
4. When the ingredients are soft, add curry roux and dissolve thoroughly, then simmer for 5 minutes.
4. Classic Shio Chanko
Ingredients (for 1-2 servings)
・3.5 oz (100g) Chicken
・4.6 oz (130g) Chinese cabbage
・1.7 oz (50g) Onion
・1 oz (30g) Chinese chive
Soup
・1.25 cups (300ml) Water
・1 tbsp Sake☆
・2 tsp Soy sauce☆
・1-2 tsp Chicken stock powder (Shantan)☆
・A pinch of Salt☆
Direction
1. Fill a pot with water, bring to a boil, add chicken and make chicken stock.
2. Take out the chicken and add ☆. Mix well and add cut Chinese cabbage and onion.
3. After simmering for a while and the vegetables soften, return the chicken to the pot and add the chives at the end to warm up for 1 minute.
5. Yukimi Chanko
Ingredients (for 1-2 servings)
・3.5 oz (100g) Pork belly
・10.6 oz (300g) Daikon (Grate 2/3 of the daikon.)
・4.6 oz (130g) Chinese cabbage
・1 oz (30g) Carrot
Soup
・1.25 cups (300ml) Water
・1 tbsp Sake
・1 tbsp Mirin
・1 tbsp Miso paste
・1/2 tsp Sugar
・Ponzu sauce (Soy sauce + Rice vinegar + Citrus juice)
Direction
1. Put cut carrots, daikon, Chinese cabbage and water in a pot and cook until somewhat softened.
2. Add pork belly and pour sake and mirin over it. Cook the pork and remove any scum.
3. Add miso and sugar and mix. Turn off the heat and finally top with a generous amount of grated daikon. Dip into ponzu sauce when eating!
6. Garlic Miso Salmon Chanko
Ingredients (for 1-2 servings)
・3.5 oz (100g) Thick fried tofu (Atsu-age)
・2.8 oz (80g) Salmon fillet
・1.7 oz (50g) Daikon
・1 oz (30g) Cabbage
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1.25 cups (300ml) Water
Miso sauce
・1-2 tsp Grated garlic☆
・2 tbsp Miso paste☆
・2 tbsp Sake☆
・1 tbsp Mirin☆
・1 tsp Sugar☆
・1 tsp Dashi powder☆
Direction
1. Put cut carrots, daikon, onion and water in a pot and cook until somewhat softened.
2. Add cabbage, fried tofu, and salmon. Cook for a while.
3. When the salmon is almost cooked, add miso sauce made with ☆. Mix well and simmer for few minutes.
