1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本格ちゃんこ鍋 – 相撲部屋直伝の味噌仕立て力士めしrich600338<blockquote class="wp-embedded-content" data-secret="ClNSxWpsKO"><a href="https://marcwiner.com/ja/chanko-nabe/">本格ちゃんこ鍋 – 相撲部屋直伝の味噌仕立て力士めし</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/chanko-nabe/embed/#?secret=ClNSxWpsKO" width="600" height="338" title="“本格ちゃんこ鍋 – 相撲部屋直伝の味噌仕立て力士めし” — Marc Winer" data-secret="ClNSxWpsKO" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/09/Chanko-nabe-en-tete-750x563.jpg600450相撲取りで有名な絶品ちゃんこ鍋のレシピ！みんなでワイワイ楽しめて、お腹も大満足です。https://marcwiner.com/ja/chanko-nabe/ja味噌ちゃんこ鍋（相撲部屋の力士めし）和風主菜スープとブイヨン4525706人分1.5 L 鶏だし (無塩)60 ml 日本酒80 ml みりん2 大さじ 生姜の絞り汁 (生姜をすりおろし、ガーゼで絞って取る)4 片 にんにく (軽くつぶす)0.5 玉ねぎ (皮はむかずに縦半分に切る)1 小さじ 干し椎茸の粉末 (干し椎茸を約1/4個すりおろす)1 枚 昆布145 g 白味噌230 g 鶏ひき肉 (できればもも肉のひき肉)2 小さじ 生姜の絞り汁 (生姜をすりおろし、ガーゼで絞って取る)2 小さじ 薄口醤油2 大さじ コーンスターチ6 大さじ パン粉1 本 青ねぎ (ごく細かく刻む)1 卵 (溶き卵)鶏つくね680 g タラの切り身 (生、無塩)8 大きめのえび (生)170 g 豚バラ薄切り肉4 鶏もも肉400 g 木綿豆腐 (中くらいの硬さ)0.5 白菜6 青ねぎ6 椎茸 (生)ポン酢ゆでうどん29https://marcwiner.com/wp-content/uploads/2024/09/Chanko-nabe-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400