Salt Flavored Chanko Nabe (Hotpot) With Delicious Chicken Dumplings

• 1600 ml Water
• 2 tsp Salt
• 1 tsp Weipa
• 1 1/2 tbsp Chinese Chicken stock granules
• 2 tsp Dashi stock granules
• 3 tbsp Sake
• 3 tbsp Mirin
• 2 tsp Sugar
• 1 tbsp each Grated garlic and ginger
• 1 as much (to taste) Thinly sliced pork loin
• 1 as much (to taste) Chinese cabbage
• 1 The white part of a Japanese leek
• 1/3 Daikon radish
• 1 Carrot
• 1 packet each Shiitake and shimeji mushrooms
• 1 packet Enoki mushrooms
• 1 piece Thin aburaage
• 1/2 bag each Bean sprouts, Chinese chives
• 1 block Tofu
• 1 as much (to taste) Kuzukiri (kuzu noodles)
• 300 grams Ground chicken thigh meat
• 1 small Egg
• 2 tbsp each White part of a japanese leek and Chinese chives, both chopped
• 1 1/2 tsp The juice from grated ginger
• 1 1/2 tbsp Katakuriko
• 1 tsp Chicken soup stock granules
• 2 tsp Sake
• 1 Salt, pepper

1. Make the chicken dumplings.
2. Put all the dumpling ingredients in a bowl and mix with your hands until it's sticky.
3. Make the soup stock for the hotpot.
4. Put all the soup stock ingredients in an earthenware pot and put on the heat.
5. Cut up all the ingredients into easy to eat pieces.
6. When the stock starts to boil, add the carrots, daikon radish and other hard vegetables, and scoop in bite sized spoonfuls of the chicken dumpling mixture.
7. Put in the rest of the vegetables and the pork, and it's done.
8. Yuzu pepper goes well with this.
9. Ramen noodles for hotpots is a great 'shime' (the last thing added to the pot).
10. Just add them to the remaining soup at the end and cook through.

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Taken from cookpad.com/us/recipes/171036-salt-flavored-chanko-nabe-hotpot-with-delicious-chicken-dumplings (may not work)