Start by dissolving the 5 tablespoons of miso paste in 1 litre of water in a large pot or pan. Try and get a cast iron nabe pot for real authenticity.
Rinse the crab meat, prawns and shirataki noodles in water before draining and then set aside. Cut the tofu up into large cubes and the hakusai Chinese cabbage and shimeji mushrooms into smaller bite-size pieces.
It is traditional to use a small tabletop cooker for this so place your pot on the cooker in the centre of a table and bring the miso broth to the boil.
Once boiled, start by adding the vegetables first, followed by the tofu and seafood after.
Once the ingredients have cooked, you chanko nabe is ready to eat so serve into smaller bowls and enjoy with some shichimi chilli powder for a bit of extra spice.
• These are common ingredients for a chanko nabe, but there are many other items which are also suitable. Try experimenting with chicken or pork for the meat and other vegetables such as various types of mushrooms or greens such as spinach etc.