This video is worth watching just for the cutting techniques---the shiitake underside cuts, the sliced napa stems, and the lovely carrots! And, of course, the chicken meat balls with the broth. Thanks you for posting!
I like the way you prepared the meatballs, it looks easy and fun to do ! Chanko nabe looks delicious, I love Japanese hotpots, they are so beautiful 😊 and zousui seems even tastier, what a great way to finish the dashi !
Yes, it's really fun!! I'm so happy about your comment😊 Zousui is very tasty too. Thank you for watching and your comment as always. Have a nice weekend😁!
You’re welcome. I’m happy you get most of the ingredients! I hope you’ll enjoy it with your yuzu Kosho😁 Thank you for watching as always!! Have a nice day😊
What Japanese rice do you usually use for yourself? I've only tried Massigura. High quality Japanese rice here in Perth always get sold out fast and very expensive. I saw in Japan it is expensive too.
@ I often use Koshihikari and Akita Komachi. But, now I use yukiwakamaru which is made in Yamagata prefecture. Oh, yes when I was in Sydney, I ate the rice made in the USA.
I'm really interested in chanko nabe because I think the life of sumo wrestlers is interesting and cool. I didn't know the things you said in the beginning of the video about chanko nabe, and I thought it was really cool. Every video of yours, I learn something new. Thanks for making your videos so educational and interesting. :)
You're welcome. I'm really happy about your comment and my video is interesting for you! Actually I didn't know the things and it was interesting for me too. Thank you for watching and your comment. Have a nice day:)
NICE! A new recipe to try this winter! Thank you. Oh, and I really appreciate the cutting recommendations, these are not really techniques taught in the west.
You’re welcome! I hope you’ll enjoy it in this winter ❄️ I’m happy the cutting way was helpful for you. Thank you for watching and your comment😁 Have a nice day!!
Apart from the recipe I liked all the information which was shared. As I stay in India this is really informative. I will definitely try this recipe with such type of ingredients available in our country.😊 ❤
Wonderful recipe! I want to try it soon. If you are introducing more hotpot recipes, could you teach how to make motsunabe? I ate it in Fukuoka but was not able to replicate it similarly at home.
Hi Celleslie, I lived for many years in Fukuoka and had many motsunabes and also made it at home. There are restaurants in Fukuoka that only serves motsu, even desserts! The latter I never tried though. Most recipes around the world calls for cooking the tripes for many hours, but we had a small izakaya nearby where the chef cooked it for 15 minutes with white cabbage in a light dashi, perfect! But he said the secret was a lot of cutting and trimming of the tripes before cooking them, the bigger parts were used for other dishes. We went there several times, at one point I managed to write down the words for motsu in 15 languages, from Spanish, Arabic, Polish to Turkish etc. The chef was happy and said he would include the little wordlist in his menu :-) I now live in Romania since +10 years and motsu - burta is very common here, and ridiculously cheap. We make a ciorba de burta - a sour soup with cream and eat it with mashed garlic, some vinegar and raw chillies.
Hi again Ryusei. Very nice recipe and general tips plus side information. You are a good cook. I had chanko nabe several times when we lived in Japan. It was a mix of many meats, fish and many ingredients, but probably not made for wrestlers. I did not know what you told about the legs and the fish. Anyway it was always too much food for me, reverted to eating more normal food both at home and in restaurants. We had a TV set above the bathtub where I used to watch sumo with a cold chu-hi, it was fun. Never saw sumo live though, it was just too expensive. My Japanese gf and I used to call enoki mushrooms aliens :-)) it is a cute picture, are we wrong? Zousui is great with left over dashi and rice, also for breakfast. Arigato! And have good days.
Hi! Thank you so much. I'm sure chanko nabe which has many meats and fish is common style for us. My recipe is a traditional. I'm happy my video was new for you even a bit. You really enjoyed japanese life. Actually, I've never seen the live of sumo too. In the future, I'll go to see it. Hahaha, not wrong. It's funny:) Yes, Zousui is very good. Douitashimashite. Arigato! You too.
@@kyodokan.japanese.cuisine someone requested a motsunabe recipe. I look forward to one. Ate a lot of motsu in Japan and also now in Romania. It is very common and cheap here.
I loved this recipe, thanks for teaching it so well. For how long do you end up cooking the chanko nabe, in order to cook the chicken thighs? I understood that you got the leek soft in 10min, but is that enough for the chicken thigh as well?
I’m happy about your comment😁 I cook chanko nabe for about 15 mins. Because, I count the time from the chanko nabe starts to boil. Thank you for watching! I hope you’ll enjoy it!
Love the recipe - will definitely try it. I love making ramen and mille feuille nabe. Yum! But I have no idea where to get the mushrooms, Shitake are always dried ones here. Do you think White Button Mushroom will work too? Thanks for sharing :-)
Thank you very much! That’s nice. I like both too😋 I’m sure dried shiitake works well, but white button mushroom doesn’t work this Chanko nabe. I’ll post shabu shabu hot pot tomorrow. I’m sure white button mushroom works in shabu shabu hot pot😉 I hope you’ll enjoy it too!! Thank you:)
I add モロヘイヤ to miso soup! However, I don't use it in my daily meal. I'll try to use it and if I'll be able to make a good recipe, I'll make a video. Thank you😁 Have a nice day!
Nomally I don't use garlic, but it's also delicious. If I use garlic to make meatballs, I might use ground pork! I hope you'll enjoy it😊 Thank you for watching!
@kyodokan.japanese.cuisine Thanks for answering. I asked you this because the culinary culture of my region is based on garlic and onion regardless of the type of meat used, sometimes we even use vegetables... あなたはとても親切です。どうもどうも!
@ You’re welcome. And I’ll answer the questions as possible I can! Thank you for teaching me your country’s culture. Actually I don’t use garlic to make Japanese traditional like kaiseki(Japanese traditional course menu). But, garlic is an essential ingredient to make ramen. ご視聴ありがとうございます😊
@kyodokan.japanese.cuisine in Indonesia, it's quite different in meatball colors. Chicken Meatball, the color is Whiter Beige. While Beef Meatball color is Greyer. (And Fish meatball is extremely White color) You too, have a nice day in Japan it must be Snowy now 🇯🇵
I believe that since the recipe doesn't use fat, they take advantage of the flavor of the chicken fat to give it more flavor. 😋 Since the percentage of water in the recipe is high, the taste of chicken fat won't be bad. Quite the opposite !😉
We can buy less grease chicken, but I selected this ground chicken. IThe chicken gives flavor and the meatballs becomes soft and juicy. Thank you for watching!
the way you cut the leek and the cabbage stem is very smart. good video.
Thank you so much! I often do the cut leek. Have a nice day!!
I like that nothing goes to waste, even the leftover soup.
I like it too! The leftover soup of this hot pot is also good:) Thank you for watching! Have a nice day😁
This video is worth watching just for the cutting techniques---the shiitake underside cuts, the sliced napa stems, and the lovely carrots! And, of course, the chicken meat balls with the broth. Thanks you for posting!
Thank you very much! Your comment encourages me😁 You’re welcome! Have a nice day!!
I like the way you prepared the meatballs, it looks easy and fun to do ! Chanko nabe looks delicious, I love Japanese hotpots, they are so beautiful 😊 and zousui seems even tastier, what a great way to finish the dashi !
Yes, it's really fun!! I'm so happy about your comment😊 Zousui is very tasty too. Thank you for watching and your comment as always. Have a nice weekend😁!
Thank you for the beautiful recipe.I can get most of the ingredients and can eat the dish with my yuzu kosho!!😊👋
You’re welcome. I’m happy you get most of the ingredients! I hope you’ll enjoy it with your yuzu Kosho😁 Thank you for watching as always!! Have a nice day😊
Happy to see this recipe, I’ve never eaten it before and now I can make it 🙂 Thank you
I’m happy about your comment too! I hope you’ll enjoy it. Thank you😁
Thank you for the new information, I did not know about the chicken stock instead of beef/pork. I learn something new today.
You’re welcome. I’m happy this video was new for you. Thank you for watching and your comment as always. Have a nice day😁
What Japanese rice do you usually use for yourself? I've only tried Massigura. High quality Japanese rice here in Perth always get sold out fast and very expensive. I saw in Japan it is expensive too.
@ I often use Koshihikari and Akita Komachi. But, now I use yukiwakamaru which is made in Yamagata prefecture. Oh, yes when I was in Sydney, I ate the rice made in the USA.
I enjoyed every second, every detailed information you gave, just everything. Thank you!! Best chanko nabe video ever :)
I’m really happy about your comment😊 You’re welcome, and thank you for watching too!!
I'm really interested in chanko nabe because I think the life of sumo wrestlers is interesting and cool. I didn't know the things you said in the beginning of the video about chanko nabe, and I thought it was really cool. Every video of yours, I learn something new. Thanks for making your videos so educational and interesting. :)
You're welcome. I'm really happy about your comment and my video is interesting for you! Actually I didn't know the things and it was interesting for me too. Thank you for watching and your comment. Have a nice day:)
NICE! A new recipe to try this winter! Thank you. Oh, and I really appreciate the cutting recommendations, these are not really techniques taught in the west.
You’re welcome! I hope you’ll enjoy it in this winter ❄️ I’m happy the cutting way was helpful for you. Thank you for watching and your comment😁 Have a nice day!!
Very nice and calming to watch. And I bet it’s good!❤
I’m so happy about your comment. I hope you’ll enjoy it! Thank you for watching😁 Have a nice day!!
Ahhh!!! You made chanko nabe! Thank you so much Ryusei-san! For taking my request and for sharing delicious recipes. :)
You’re welcome! I hope you’ll enjoy it with your friends!! Thank you for watching and your request😁
Love hot pot recipes. Really looking forward to seeing more. Thank you.
You’re welcome! Yes, I’ll make more recipes😁Thank you for watching and your comment as always!
Apart from the recipe I liked all the information which was shared. As I stay in India this is really informative. I will definitely try this recipe with such type of ingredients available in our country.😊 ❤
Thank you for watching and your comment from India 🇮🇳 Yes, please try it and I hope you’ll enjoy it😁 Have a nice weekend!!
Wonderful video! It looks so delicious. I’m going to try this recipe, I like how you make the chicken meatballs!
Thank you very much! Yes, please try it. I hope you’ll enjoy it, especially the chicken meatballs😁
I love chanko nabe! I had it in a small restaurant of a former sumo wrestler. It was really good!!! Thank you for the recipe!
That’s nice! Thank you for watching and your comment. Have a nice day😁
This recipe is the perfect confort food for winter, and you give so many details and how to prepare it, thank you so much for sharing
I'm happy about your comment. Because, I made the recipe for winter. You're welcome. Thank you for watching😁 Have a nice day!
Looking forward to this recipe, and more to come. Thank you very much.
You’re welcome. I’m happy about your comment. Thank you for watching too😊
Wonderful recipe! I want to try it soon.
If you are introducing more hotpot recipes, could you teach how to make motsunabe? I ate it in Fukuoka but was not able to replicate it similarly at home.
Thank you very much! I hope you'll enjoy it too. And thank you for your request. I'll try to make the recipe of motsinabe. So, please hold on🙏
Hi Celleslie, I lived for many years in Fukuoka and had many motsunabes and also made it at home. There are restaurants in Fukuoka that only serves motsu, even desserts! The latter I never tried though. Most recipes around the world calls for cooking the tripes for many hours, but we had a small izakaya nearby where the chef cooked it for 15 minutes with white cabbage in a light dashi, perfect! But he said the secret was a lot of cutting and trimming of the tripes before cooking them, the bigger parts were used for other dishes. We went there several times, at one point I managed to write down the words for motsu in 15 languages, from Spanish, Arabic, Polish to Turkish etc. The chef was happy and said he would include the little wordlist in his menu :-) I now live in Romania since +10 years and motsu - burta is very common here, and ridiculously cheap. We make a ciorba de burta - a sour soup with cream and eat it with mashed garlic, some vinegar and raw chillies.
@@kyodokan.japanese.cuisine looking forward!
Hi again Ryusei. Very nice recipe and general tips plus side information. You are a good cook. I had chanko nabe several times when we lived in Japan. It was a mix of many meats, fish and many ingredients, but probably not made for wrestlers. I did not know what you told about the legs and the fish. Anyway it was always too much food for me, reverted to eating more normal food both at home and in restaurants. We had a TV set above the bathtub where I used to watch sumo with a cold chu-hi, it was fun. Never saw sumo live though, it was just too expensive. My Japanese gf and I used to call enoki mushrooms aliens :-)) it is a cute picture, are we wrong? Zousui is great with left over dashi and rice, also for breakfast. Arigato! And have good days.
Hi! Thank you so much. I'm sure chanko nabe which has many meats and fish is common style for us. My recipe is a traditional. I'm happy my video was new for you even a bit. You really enjoyed japanese life. Actually, I've never seen the live of sumo too. In the future, I'll go to see it. Hahaha, not wrong. It's funny:) Yes, Zousui is very good. Douitashimashite. Arigato! You too.
@@kyodokan.japanese.cuisine someone requested a motsunabe recipe. I look forward to one. Ate a lot of motsu in Japan and also now in Romania. It is very common and cheap here.
Thank you for sharing your amazing videos. Wondering if 4:44 can a piping bag and a large nozzle and spoon can be used, instead?
You're welcome. I'm sure you can do it! I hope you'll enjoy it. Thank you for watching😁
@ thank you for responding! 😊
😊👍🙏🌷 Florida USA 😊
Thank you for watching and your comment from Florida😊!
I loved this recipe, thanks for teaching it so well. For how long do you end up cooking the chanko nabe, in order to cook the chicken thighs? I understood that you got the leek soft in 10min, but is that enough for the chicken thigh as well?
I’m happy about your comment😁 I cook chanko nabe for about 15 mins. Because, I count the time from the chanko nabe starts to boil. Thank you for watching! I hope you’ll enjoy it!
Love the recipe - will definitely try it. I love making ramen and mille feuille nabe. Yum! But I have no idea where to get the mushrooms, Shitake are always dried ones here. Do you think White Button Mushroom will work too? Thanks for sharing :-)
Thank you very much! That’s nice. I like both too😋 I’m sure dried shiitake works well, but white button mushroom doesn’t work this Chanko nabe. I’ll post shabu shabu hot pot tomorrow. I’m sure white button mushroom works in shabu shabu hot pot😉 I hope you’ll enjoy it too!! Thank you:)
@@kyodokan.japanese.cuisine then I guess I have to travel to some Asian market :-D thanks for answering. Looking forward to your next video.
@@vondrauen5118 I hope you’ll find it. No problem. Feel free to ask me:-) Have a good day😉
Can you da recipe with モロヘイヤ？ I tried the Egyptian version and I am interested how Japanese Cooking handles this herb
I add モロヘイヤ to miso soup! However, I don't use it in my daily meal. I'll try to use it and if I'll be able to make a good recipe, I'll make a video. Thank you😁 Have a nice day!
I am Chanky Man and I enjoy Chanko Nabe 😂😂😂
Oh, I hope you'll enjoy Chanko Nabe😆 Thank you for watching and your comment. Have a nice day!!
Can you do it with a clay donabe?
Yes, I can do wth a clay Donabe!
Where do you get some of these ingredients ?
I got the vegetables at green grocer and other ingredients at grocery store! Thank you😊
Do you think the chicken balls could be good if I add garlic?
Nomally I don't use garlic, but it's also delicious. If I use garlic to make meatballs, I might use ground pork! I hope you'll enjoy it😊 Thank you for watching!
@kyodokan.japanese.cuisine
Thanks for answering.
I asked you this because the culinary culture of my region is based on garlic and onion regardless of the type of meat used, sometimes we even use vegetables...
あなたはとても親切です。どうもどうも!
@ You’re welcome. And I’ll answer the questions as possible I can! Thank you for teaching me your country’s culture. Actually I don’t use garlic to make Japanese traditional like kaiseki(Japanese traditional course menu). But, garlic is an essential ingredient to make ramen.
ご視聴ありがとうございます😊
Wow... how many calories was that hot pot? I hope you have someone to share it with, Ryusei!
Sorry. I’m not sure calories🙏 I can’t calculate the calories💦 Thank you!! Have a nice day😁
What is the purpose of going in one direction ?
Sorry, I don't understand it. Please ask me a bit more detail🙏 Thank you.
I thought they are Beef Meatballs? Anyway, I am sure it's delicious 🇮🇩🇯🇵
They are chicken meatballs. Thank you so much! Have a nice day😁
@kyodokan.japanese.cuisine in Indonesia, it's quite different in meatball colors. Chicken Meatball, the color is Whiter Beige. While Beef Meatball color is Greyer. (And Fish meatball is extremely White color) You too, have a nice day in Japan it must be Snowy now 🇯🇵
@@guruofficial2 Oh, I didn't know. Thank you for information. Thank you😁 In Tokyo, it's not snow. But, north part of japan, it's heavy snow now☃
I never understood why they leave si much grease on the chicken pieces; here, we never do that
I believe that since the recipe doesn't use fat, they take advantage of the flavor of the chicken fat to give it more flavor. 😋
Since the percentage of water in the recipe is high, the taste of chicken fat won't be bad. Quite the opposite !😉
We can buy less grease chicken, but I selected this ground chicken. IThe chicken gives flavor and the meatballs becomes soft and juicy. Thank you for watching!
Thank you for your answer. Yes, that's right😋 And I like fatty chicken, it's juicy and delicious!! Thank you for watching too!