Recipes - Japanese

Chanko Nabe (Sumo Hot Pot)
Chanko-Nabe


Chanko nabe is a kind of stew or hot pot known as the original sumo food. Despite sumos being known for their huge statures, the chanko nabe itself is a well-balanced meal, but the sumo wrestlers eat it in such vast quantities that it does pack on the kilos. There is no fixed recipe for the chanko nabe; you can add beef, salmon, pork or anything you like. If you’re looking for a hearty meal this winter, it’s hard to go past the comfort of chanko nabe – just be sure to eat it in moderation!
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

6 cup awase dashi or add 2 tsp instant dashi + 6 cups water
5 tbsp soy sauce
6 tbsp sake (Japanese rice wine)
5 tbsp mirin (Japanese sweet rice wine)
½ tsp salt
450g nappa cabbage (cut into 5cm squares)
4 shiitake mushrooms (whole, stems removed)
150 g daikon giant radish (5mm thick slices)
1 carrot (5mm thick slices)
½ pkt firm tofu (cut into 1cm cubes)
6 stalks spring onions (cut diagonally cut into 5cm lengths)

For Chicken Meatballs:

450g ground chicken meat
1 stalk spring onion (minced)
1 tbsp corn starch
1 tsp sesame oil
½ tsp grated fresh ginger
1 tsp soy sauce
¼ tsp salt




Steps:
  1. In a bowl, combine all ingredients for chicken meatballs and mix well with your hands. Shape into meatballs about the size of golf balls.
  2. In a pot, bring dashi, soy sauce, sake, mirin and salt to boil.
  3. When the soup boils, add wombok, shiitake mushrooms, daikon, carrot, tofu and leeks.
  4. Skim off any scum that rises to the surface and turn down the heat to medium. Cook for 10 mins or until all vegetables are tender.
  5. Add chicken meatballs and cook for another 5 mins until meatballs are cooked through.
  6. Set heat to low to keep contents in pot warm. Scoop out cooked ingredients from the pot and serve. This dish is also perfect to enjoy at the table. Place pot on a portable stove at the dining table to keep the chanko nabe warm and have your guests help themselves to whatever they like.

Note: Making the awase dashi from scratch will add 20 mins to the total cooking time however, if you’d prefer to make the dashi from scratch, click here for awase dashi recipe.


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Chanko Nabe (Sumo Hot Pot)

Chanko Nabe (Sumo Hot Pot)

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Chanko nabe is a kind of stew or hot pot known as the original sumo food. Despite sumos being known for their huge statures, the chanko nabe itself is a well-balanced meal, but the sumo wrestlers eat it in such vast quantities that it does pack on the kilos. There is no fixed recipe for the chanko nabe; you can add beef, salmon, pork or anything you like. If you’re looking for a hearty meal this winter, it’s hard to go past the comfort of chanko nabe – just be sure to eat it in moderation!

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

6 cup awase dashi or add 2 tsp instant dashi + 6 cups water
5 tbsp soy sauce
6 tbsp sake (Japanese rice wine)
5 tbsp mirin (Japanese sweet rice wine)
½ tsp salt
450g nappa cabbage (cut into 5cm squares)
4 shiitake mushrooms (whole, stems removed)
150 g daikon giant radish (5mm thick slices)
1 carrot (5mm thick slices)
½ pkt firm tofu (cut into 1cm cubes)
6 stalks spring onions (cut diagonally cut into 5cm lengths)

For Chicken Meatballs:

450g ground chicken meat
1 stalk spring onion (minced)
1 tbsp corn starch
1 tsp sesame oil
½ tsp grated fresh ginger
1 tsp soy sauce
¼ tsp salt

Instructions
  1. In a bowl, combine all ingredients for chicken meatballs and mix well with your hands. Shape into meatballs about the size of golf balls.
  2. In a pot, bring dashi, soy sauce, sake, mirin and salt to boil.
  3. When the soup boils, add wombok, shiitake mushrooms, daikon, carrot, tofu and leeks.
  4. Skim off any scum that rises to the surface and turn down the heat to medium. Cook for 10 mins or until all vegetables are tender.
  5. Add chicken meatballs and cook for another 5 mins until meatballs are cooked through.
  6. Set heat to low to keep contents in pot warm. Scoop out cooked ingredients from the pot and serve. This dish is also perfect to enjoy at the table. Place pot on a portable stove at the dining table to keep the chanko nabe warm and have your guests help themselves to whatever they like.

Note: Making the awase dashi from scratch will add 20 mins to the total cooking time however, if you’d prefer to make the dashi from scratch, click here for awase dashi recipe.

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