Chanko nabe

Method

1. 1 Slice chicken thighs into large pieces, mix ground pork with chopped ginger and a little soy sauce, then roll into balls.
2. 2 Make the broth for the hot pot by simmering dashi with soy sauce, mirin, sake, and crushed garlic.
3. 3 Add the meatballs and chicken and cook for 12 minutes, skimming off any foam to keep the broth clear.
4. 4 Arrange the Chinese cabbage, carrots, tofu, and enoki mushrooms around the pot and cook for another 8 minutes.
5. 5 Add the chrysanthemum greens last, cook for 1 minute, then drizzle with sesame oil and serve hot.

With an appliance

• Microwave 47 min

  Replace step 3: toss the chicken and meatballs in a loosely covered dashi bowl at 800W for 9 minutes; reduce this to about 3 minutes, as the meatballs will be less bumpy and will retain their round shape without needing to be stirred. Toss the vegetables in step 4 for an additional 5 minutes to preserve their structure.