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In a large pot over medium-high heat, bring the chicken broth to a boil. Stir in the dashi powder. Boil for 1 minute.
Lower the heat to medium and add the mirin and miso. Stir for a few minutes until the miso has completely dissolved and the broth is cloudy.
Stir in the soy sauce and garlic, then simmer for 30 minutes.
Bring the broth to a boil in a Japanese earthenware hotpot (or any pot will do). Add the chicken and cook for 5 minutes. Add the carrot, onions, daikon, and any vegetables that will take longer to cook. Cover and simmer for 10 to 15 minutes.
Add the rest of the ingredients. I cooked the chanko nabe for just a few more minutes, but you can decide what to do. People will cook it for a long time, a short time, or turn off the heat and let the ingredients just warm up.
For extra authenticity, serve the chanko nabe forth with large quantities of steamed rice. Like, aiming for 10,000 calories a day quantities.