Chanko-Nabe | zojirushi.com

Ingredients (serves 2):

6 cup ichiban dashi (see here) or add 2 tsp. instant dashi + 6 cups water
5 Tbsp. soy sauce
5 Tbsp. sake (Japanese rice wine)
4 Tbsp. mirin (Japanese sweet rice wine)
1/2 tsp. salt
1 lb. nappa cabbage, cut into 2-3" squares
4 shiitake mushrooms, whole, stems removed
1/2 gobo (burdock), sliced and soaked in water for 5-10 minutes
1 carrot, sliced into 1/4" thick slices
1/2 pkg. tofu, cut into 1-1/2” small blocks
6 stalks green onions, diagonally cut into 2-3" lengths

For chicken meatballs:

1 lb. ground chicken meat
1 green onion, minced
1 Tbsp. corn starch
1 tsp. dark sesame oil
1/2 tsp. grated fresh ginger
1 tsp. soy sauce
1/4 tsp. salt

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

In a bowl, mix all ingredients for chicken meatballs and mix well with your hands. Wet your hands and make bite sized balls and set aside.

2

Place dashi, soy sauce, sake, mirin and salt in the Gourmet d’Expert® Electric Skillet and set temperature to HIGH (480°F/250°C).

3

When the soup reaches a boil, add nappa cabbage, shiitake, drained gobo, carrot, tofu and green onions.

4

Skim off any scum that rises to the surface and turn down the heat to MEDIUM (320°F/180°C). Cook for 10 minutes or until all vegetables are tender.

5

Add chicken meatballs to the skillet and turn down the heat to LOW (280°F/140°C). Cook for 5 minutes or until meatballs are cooked through.

6

Set the skillet to KEEP WARM, take cooked ingredients from the pot and serve.

7

This dish is also perfect to enjoy at-the-table. Place the Gourmet d’Expert® Electric Skillet at the center of the dining table, and guests can serve themselves! Enjoy!