The Great Kabuki's Chankonabe

The recipe for this is vague, but as a base, but he used the "sop-taki" (chicken bone) method. The bones are simmered for three to four hours, and then seasoned with soy sauce and brown granulated sugar. He says, "It must be sweet. The point is whether to make it sweet or lightly sweet. The taste changes depending on how you add the granulated sugar, sake, and mirin. I like a light sweetness, but some people like a rich taste, so I adjusted the taste by adding soy sauce.” When he and Masa Saito were travelling the USA together, they made chankonabe using Chinese vegetables. 

Translated from & Picture credit: Hochi News