Chanko Nabe Sumo Wrestlers Hot Pot Recipes

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"CHANKO NABE" SUMO STEW (ちゃんこ鍋)



How to make rich, warming and nutritious "Chanko Nabe" (ちゃんこ鍋) Sumo Wrester Hot Pot with homemade chicken meatballs, a variety of vegetables and tofu in a light chicken stock and dashi broth. (Serves 3-4)

Provided by Yuto Omura

Categories     Mains

Time 40m

Number Of Ingredients 20

200g (7oz) chicken mince
1 small egg (If you're using a large egg, whisk and use half)
½ tbsp yellow miso paste (awase)
½ tsp ginger paste
½ tsp garlic paste
½ tbsp corn starch
1 litre (4¼ cups) dashi
1½ tbsp Chinese chicken stock powder
1 tbsp soy sauce
1 tbsp mirin
½ tbsp ginger Paste
½ tbsp garlic Paste
2 tbsp ground Sesame Seeds
2 tbsp yellow miso paste (awase)
1 carrot peeled and cut into thick rounds
½ large green onion (30g) cut into thick diagonal slices
100g (4oz) mushrooms of your choice (I used shiitake and enoki)
250g hakusai Chinese cabbage (around 1/8) roughly cut
150g (5oz) firm tofu cut into cubes
1 bunch mizuna (Japanese mustard greens) stems removed

Steps:

  • First prepare the meatballs. Add 200g (7oz) of ground chicken mince to a bowl along with 1/2 tbsp miso paste, 1/2 tsp ginger and 1/2 tsp garlic paste. Mix until the ingredients are well distributed (especially the miso, we don't want any lumps!).
  • In a small separate bowl, crack one egg and lightly whisk.
  • Add the egg and 1 tbsp of cornstarch to the chicken mince, mix until you have a slightly sticky mixture.
  • Set aside for later.
  • Add 1l dashi, 1½ tbsp chicken stock powder, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp garlic paste, ½ tbsp ginger paste and 2 tbsp of ground sesame seeds to the pot.
  • Mix up all the ingredients and bring it to the boil.
  • Once boiling, use a spoon to take a scoop of seasoned chicken mince and then another spoon to scrape it off and drop it into the boiling broth. These are your meatballs.
  • When all the mince is used up, put the lid on and cook for 3-4 mins.
  • Add the carrots first as they take a bit longer than the other vegetables. Allow to boil for a few minutes.
  • Now add the rest of your vegetables and the firm tofu, allow to simmer for 10 minutes.
  • Turn off the heat and mix in the miso by scooping it onto a ladle or mesh spoon and allowing a small amount of the hot broth in. Using chopsticks or a small whisk, break up the miso paste up into the small amount of broth and then gradually add it to the rest of the hot pot.
  • Serve on its own or with a bowl of rice and enjoy!

CHANKO NABE (SUMO STEW)



Chanko Nabe (Sumo Stew) image

Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. This well-balanced meal is traditionally eaten by sumo wrestlers, but it's also enjoyed at home or some restaurants.

Provided by Namiko Chen

Categories     Main Course

Time 1h

Number Of Ingredients 27

6 cups Chicken Stock/Broth (homemade or store bought)
¼ cup sake
⅓ cup mirin
2 Tbsp ginger juice ((squeeze grated ginger to collect the juice; see Step 1))
1½ tsp crushed garlic
½ cup white miso
½ lb ground chicken
2 tsp ginger juice
2 tsp soy sauce
1 Tbsp cornstarch
6 Tbsp panko (Japanese breadcrumbs)
3 Tbsp green onions/scallions ((finely chopped))
1 large egg (50 g w/o shell) ((beaten and halved))
chicken meatballs ((instructions follow))
1½ lb cod fillet
8 shrimp
6 oz sliced pork belly
4 boneless, skinless chicken thighs
14 oz medium-firm tofu (momen dofu)
½ head napa cabbage
2 Tokyo negi (naga negi; long green onion)
6 green onions/scallions
4-6 shiitake mushrooms
¼ carrot ((for decoration; sliced and cut out with a vegetable cutter))
ponzu ((for my Homemade Ponzu recipe, click here))
Sesame Dipping Sauce (homemade or store bought)
2-3 cups cooked Japanese short-grain rice ((alternatively, you can serve precooked udon noodles))

Steps:

  • Gather all the ingredients for the Chanko Nabe broth. This 6-inch grater works great for grating ginger and collecting the juice from grating it. In this recipe, we use only the juice of the ginger.
  • In a donabe clay pot, Dutch oven, or large pot, combine the chicken broth, sake, mirin, ginger juice, and garlic. Bring it all to a simmer over medium heat.
  • Once simmering, transfer several spoonfuls of the broth into a measuring cup or small bowl. Then, add the miso to the measuring cup and stir until smooth and combined.
  • Gradually add the miso mixture back into the broth in the pot, stirring to dissolve any lumps. Once you've incorporated the miso, do not let the broth boil. Turn off the heat as soon as the broth starts to simmer and small bubbles appear around the edges of the pot.
  • Gather all the meatball ingredients.
  • In a large bowl, combine the chicken, ginger juice, soy sauce, cornstarch, panko, green onion, and half of the beaten egg (reserving the remaining half for another use). Using your hands, mix it all together.
  • Once the mixture becomes pale and well combined, shape it into 1-inch (2.5 cm) meatballs. If the mixture is too loose to form meatballs, sprinkle in additional panko, as needed.
  • Cut the cod fillet into 2-inch (5 cm) chunks. Peel and devein the shrimp. Cut the sliced pork belly into 2-inch pieces. Trim the visible fat from the chicken thighs and cut the chicken into bite-sized pieces. Cut the tofu into 1-inch (2.5 cm) cubes. Separate the napa cabbage leaves and cut them into smaller pieces. Finally, slice the carrot and make flower-shaped cutouts with a vegetable cutter.
  • Cut the negi (long green onions) diagonally into 1-inch-thick pieces, cut the green onions into 2-inch (5 cm) lengths, and remove the stems of the shiitake mushrooms, making a decorative cut on the caps if desired.
  • Place all the stew ingredients-the meatballs, seafood, pork belly, chicken, tofu, carrot slices, napa cabbage, negi, green onions, and mushrooms-on platters. Set the platters on the table.
  • Pour the ponzu sauce and sesame sauce (goma dare) into individual dipping bowls at each place setting along with chopsticks, a soup spoon (optional), and a soup bowl.
  • Set a portable gas burner on the table next to the platters of ingredients. Place the donabe or pot filled with the Chanko Nabe broth on top of the burner. If you don't have a portable gas stove, you can cook the stew on the stovetop, transfer it to a large bowl, and serve it family style. Or, you can bring the pot to the table and enjoy each batch, then return it to the stove to start a new batch.
  • Bring the broth to a simmer over medium heat. Once simmering, add the fish, tofu, tough parts of napa cabbage, negi, carrots, and some mushrooms. You don't have to put all the ingredients in at once; you may cook in batches if you prefer. Cover to cook for 10 minutes, or until the vegetables are tender and the fish is cooked. Transfer the cooked food to individual soup bowls. Then, add the meatballs, meat (or more fish), and vegetables to the broth, and cook covered for 10 minutes. Be aware that the vegetables and tofu cook more quickly than the meatballs, seafood, and chicken.
  • Keep the broth at a simmer the entire time. If the liquid gets low, add a little water or chicken broth to have enough liquid to heat the noodles or rice at the end. Even though you are thinning the broth, the flavorful ingredients you are cooking continue to enrich it.
  • When diners are ready for the final course, remove any solids in the broth and add the rice or precooked udon noodles. Simmer until heated through, then ladle into the soup bowls and serve.
  • You can keep the leftovers in the pot or in an airtight container and store in the refrigerator for 24-36 hours. Reheat to enjoy.

Nutrition Facts : Calories 666 kcal, Carbohydrate 39 g, Protein 58 g, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 204 mg, Sodium 969 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 17 g, ServingSize 1 serving

CHANKO NABE SUMO WRESTLER'S HOT POT



Chanko Nabe Sumo Wrestler's Hot Pot image

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

12 ounces deep fried tofu, see note
7 ounces bok choy, root part trimmed
1 large leek, trimmed
1 daikon radish, thickly peeled
1/2 Chinese cabbage, hakusai
1 piece dashi konbu, see note (4 X 1 1/2 X 4 inches)
12 ounces chicken, boned
12 shiitake mushrooms, stalks removed
10 1/4 ounces tofu, block drained cubed
12 ounces sardines, cleaned filleted
1 inch gingerroot, chopped
1 extra large egg
1 1/2 tablespoons miso
20 chives, rough chopped
2 tablespoons all-purpose flour
2 1/2 cups sake
2 1/2 cups water
4 tablespoons shoyu
1 lime, rind of, grated
10 -12 white peppercorns

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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