1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Chanko Nabe——相撲力士的經典鍋物rich600338<blockquote class="wp-embedded-content" data-secret="SFLI9gLGCb"><a href="https://marcwiner.com/zh-hant/chanko-nabe/">Chanko Nabe——相撲力士的經典鍋物</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/chanko-nabe/embed/#?secret=SFLI9gLGCb" width="600" height="338" title="Chanko Nabe——相撲力士的經典鍋物 — Marc Winer" data-secret="SFLI9gLGCb" 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秋意漸濃，正適合來上一道日式傳統燉鍋。這道料理以鮮美湯頭搭配雞肉丸子，滋味濃郁又讓人充滿滿足感，暖胃也暖心。肉食愛好者一定會喜歡！https://marcwiner.com/zh-hant/chanko-nabe/zh-hantChanko Nabe－相撲力士火鍋日式主菜湯與高湯4525706人份1.5 L 雞高湯 (無鹽)60 ml 清酒80 ml 味醂2 湯匙 薑汁 (將薑磨碎後以紗布擠壓取汁)4 瓣 大蒜 (拍碎)0.5 洋蔥 (對半切開，不去皮)1 茶匙 乾香菇粉 (約磨碎四分之一朵香菇即可)1 片 昆布145 克 白味噌230 g 雞絞肉 (建議選用雞腿肉，口感更佳)2 茶匙 薑汁 (將薑磨碎後以紗布擠壓取汁)2 茶匙 淡口醬油2 湯匙 玉米澱粉6 湯匙 日式麵包粉1 根 青蔥 (切得非常細)1 雞蛋 (打散)雞肉丸680 g 鱈魚菲力 (新鮮、未加鹽)8 大蝦 (生鮮)170 g 豬五花薄片4 雞腿肉400 g 板豆腐 (木綿豆腐)0.5 大白菜6 青蔥或細香蔥6 香菇 (新鮮)柚子醋醬預煮烏龍麵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