Sio Chanko Nabe (Salt Chanko hot pot )


Cooking time: 30 minutes
Servings: 6
Calories: 231kcal


  • Shrimp x12
  • Manila clams 360g(12.7oz)
  • Chicken with bone 360g
  • Onion x2
  • Chinese cabbage 1/2 head
  • Carrot 80g(2.8oz)
  • Zucchini x1
  • Aburaage (thin fried tofu) 2 sheets
  • Enoki mushrooms 2 packs
  • Garlic 2 cloves
  • Sesame oil 1 tablespoon
  • Salt 3 teaspoon
  • Black pepper a pinch
  • Sake 1/5 cup
  • Chopped Cilantro 1 tablespoon


1.Slice the onion, cut the cabbage into bite size pieces, cut carrots and aburaage into thin strips. Cut zucchini in round slices. Trimmed enoki mushrooms and pulled apart.

2.Add the sesame oil in the nabe, stair fry crashed garlic.

3.Turn off the heat, add 6 cups of water, sake, Manila clams, chicken, onion, cabbage, carrot, zucchini, enoki mushrooms and salt. Bring it to boil.

4.Add shrimp and aburaage. Finish cooking shrimp and aburaage, add Black pepper and chopped cilantro.



produced by Nabe Labo
original recipe by Reiko Yasui

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