Chanko Nabe Sumo Stew ちゃんこ鍋 Recipes

CHANKO NABE (SUMO WRESTLER HOT POT)

Steps:

• Soak the konbu in a bowl of water (you will use this water later).
• Bring water (not in ingredients) in a large pot to a boil, add the chicken carcass.
• When it starts boiling again and the surface of the chicken carcass becomes white, drain and rinse the chicken carcass well, removing guts and other brown bits.
• Add the chicken carcass and the konbu to the pot. Add 1000ml / 2.1pt water including the water from the konbu to the pot and bring it to a boil.
• Remove scum and reduce the heat to simmer. Cook for minimum 30 minutes, preferably 1 hour. Remove scum occasionally until no more brownish scum comes to the top.
• Put through a sieve. If the amount of broth is less than 750ml / 1.6pt, add water.
• Add all the Chanko Nabe Broth ingredients in a pot and bring it to a boil.
• Turn the heat off and leave until required.
• Bok choy: Remove outer leaves. Cut the central cluster of small leaves vertically to half or quarters depending on the thickness of the cluster. Wash well, particularly at the bottom of the stems where dirt collects. If the outer leaves are large, diagonally cut in half.
• Chinese cabbage: If the leaf and the stem is very wide, halve vertically, then slice leaves diagonally. To diagonally slice, place the stem-end to the left (for a right hander) on the cutting board. Place a knife diagonally tilted to the right and slice the leaf diagonally to 5cm / 2" long pieces, by placing a knife.
• Carrot: Cut a carrot to 5cm / 2" long, then slice vertically to 2-3mm / 1⁄16- ⅛" thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.
• Shallot/Scallions: Diagonally cut to 5cm / 2" long.
• Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).
• Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.
• Place all the ingredients in a pot (note 3), clustering each ingredient together.
• Add the broth to the pot and heat the pot on a portable stove (note 4).
• Serve with small serving bowls.

"CHANKO NABE" SUMO STEW (ちゃんこ鍋)

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!

SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY

Steps:

• Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
• If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
• Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
• Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
• Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
• Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.