CHANKO NABE SUMO WRESTLER'S HOT POT
You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking
Provided by drhousespcatcher
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won't let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
- Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
- Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
- Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
- Grind citrus pepper. set aside.
- Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
- Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
- Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
- Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
- Sprinkle with citrus pepper.
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Hwrahwr 1
[email protected]This Chanko Nabe is a delicious and healthy meal. It's perfect for a family dinner.
Rukman sereng chong
[email protected]This Chanko Nabe is the perfect meal for a cold night. It's warm, hearty, and flavorful.
Chathu Shehan
[email protected]I'm so glad I found this Chanko Nabe recipe. It's now one of my favorite meals to make.
Anam Basharat
[email protected]This Chanko Nabe is a great way to use up leftover vegetables. It's also a healthy and delicious meal.
Raelynn Squire
[email protected]I'm not usually a fan of hot pot, but this Chanko Nabe was really good. The broth was rich and flavorful, and the vegetables were cooked perfectly.
Kamar King
[email protected]This Chanko Nabe is the perfect comfort food. It's warm, hearty, and flavorful. I highly recommend it.
Roberta Balanzar
[email protected]I've been looking for a good Chanko Nabe recipe, and this one is perfect. It's simple to follow and the results are amazing.
E-3 Mr. Michael Swift
[email protected]This Chanko Nabe is a must-try for anyone who loves Japanese cuisine. It's hearty, flavorful, and easy to make.
MR RAIHAN
[email protected]I'm so glad I tried this Chanko Nabe recipe. It was easy to make and it turned out so flavorful. My family loved it!
Rambabu Sharma
[email protected]This Chanko Nabe was delicious! The broth was flavorful and the vegetables were cooked perfectly. I especially loved the chicken and pork.
Botsana Boitumelo
[email protected]I love this Chanko Nabe! It's so hearty and comforting. The broth is amazing, and the vegetables and tofu are cooked to perfection.
Bentley McCormick
[email protected]This was my first time making Chanko Nabe, and it turned out great! The broth was flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
yakub saome
[email protected]I've made this Chanko Nabe several times now, and it's always a hit with my family and friends. It's so easy to make, and it's always delicious.
Juan Carlos Quintana
[email protected]This Chanko Nabe is a hearty and flavorful dish, perfect for a cold winter day. The broth is rich and savory, and the vegetables and tofu are cooked to perfection. I especially love the addition of the chicken and pork, which add a nice depth of flav