Chanko-Nabe (Sumo-Style Chicken and Vegetable Hot Pot )
First:
Cut chicken into bite-size pieces.Quickly parboil chicken liver in boiling water. Then rinse with water, and cut into bite-size pieces.
Wash hakusai (Chinese cabbage) and cut into bite-size pieces.
Chop off the root of the greens (we are using mibuna greens here), wash thoroughly, and cut into bite-sized pieces.
Cut long white leek diagonally.
Scrub the dirt off burdock root in water. Shave into slightly thick slices, as if sharpening a pencil with a knife. Then soak in water.
Peel carrot, slice thinly and cut out using cookie cutters.
Parboil musubi konnyaku (devil’s tongue threads bound together in a knot ) in boiling water to remove the strong smell, then drain in a sieve.
Cut cotton tofu into eight pieces.
Blanch aburaage (thin deep-fried sliced tofu) with boiling water to drain excess oil, then cut into bite-size pieces. Rinse fish-paste products with boiling water to drain excess oil on the surface.
Put dashi broth in a saucepan, add
Second:Put all the ingredients in a pot, placing those that cook slowly in the bottom, and pour the seasoned dashi broth over the ingredients to fill 60-70% of the pot. Close the lid and heat. Arrange remaining ingredients that do not fit in the pot on a large plate.
When it comes to a boil, open the lid and put cooked ingredients with the soup in a serving bowl. Sprinkle