Begin by soaking the konbu in cold water for at least 30 minutes. In a pot, bring 4 quarts of water to a boil, add the chicken carcass, and skim off any foam. Simmer for 30 to 60 minutes.

Strain the broth through a fine mesh sieve into a clean pot to remove chicken and impurities. Heat the strained broth to a simmer, then stir in the cooking sake, salt, mirin, soy sauce, grated garlic, and ginger. Adjust seasoning.

Wash and chop your vegetables and proteins into bite-sized pieces. Slice bok choy, carrots, and mushrooms, and form your tsukune balls.

With the broth at a simmer, add in the tsukune balls and pork belly, cooking for about 5-7 minutes. Then add the remaining vegetables and cook for an additional 4-5 minutes.

Serve Chanko Nabe right from the pot or ladle into bowls. For an extra touch, add cooked rice or noodles to leftover broth.