Baba Era All Japan Chanko Recipe

Equipment

Large lidded pot

Ingredients

Water (please note that there isn't really a guide for how much water to use. I normally fill the pan about half full as the water will rise when you start to add the ingredients.)

Chopped chicken.

Vegetables (tofu, cabbage, shiitake mushrooms, enoki mushrooms, bean sprouts, spinach and leek) 

Beer is a recommended drink for this dish 

When it comes to quantities I suggest you judge it by how many people you are cooking for. 

For the sauce

Soy sauce

Bonito flakes

1 egg yolk

Sliced green onion

Green laver

Salt

Chicken version

Put water in the pot and bring to the boil. 

Add the chopped chicken and bring to the boil again. Close the lid.

When the meat is boiled (about 10-15 minutes), open the pot lid and add the vegetables (but not the spinach and leek). Place the lid back on the pot and bring back to the boil. 

When the pot boils, open the lid and add the spinach and the leek. 

To make the sauce

Sprinkle soy sauce on the Bonito flakes and mix with the egg yolk (an egg white will make the taste more mellow, so you can add this if the taste is too sharp), add the sliced green onions, the green laver and the salt and mix. 

To serve

Put the chankonabe into a bowl, and add the fresh sauce. The sauce will mix with the water from the chanko, diluting the taste. 

Pork version

The pork version uses Chinese cabbage. 

The ingredients are the same, except you will need lemon juice, soy sauce and grated radish. 

Prepare the same way as above, substituting pork for chicken. Follow the same recipe as above, and after you have added the spinach and the leek, add the lemon juice and soy sauce. Stir and add grated radish.  

Chankonabe (aka "Chanko")
What is Chankonabe?

Mitsuharu Misawa's favorite Chankonabe
Chicken Salt Chankonabe (recipe highly recommended)
Chankonabe recipe from the Noah dojo
Masa Kitamiya's Curry Chankonabe recipe 

Other
Go Shiozaki's Pork Tonkatsu