Sadogatake Chanko Nabe Miso Aji Sumo Style Pork Hot Pot 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.

HEARTY KIELBASA STEW

Steps:

• Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
• Remove with a slotted spoon and set aside.
• Add carrots, celery and onion and cook over medium heat until softened.
• Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.

SADOGATAKE CHANKO-NABE MISO-AJI (SUMO STYLE PORK HOT POT)

Steps:

• Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.
• Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.
• Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.
• At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.
• Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.
• (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.
• Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.

CABBAGE, BACON AND SAUSAGE BAKE

Steps:

• Chop the onion place into a deep oven proof dish.
• Pour in the oil.
• Chop the cabbage in 1/2 then in 1/2 again, 1/2 these again; you should have about 16 thin wedges.
• Place these wedges into the dish.
• Prick the sausages skins and place on top of the cabbage wedges.
• Place bacon slices on top of this layer.
• Fill with chicken stock.
• Salt and pepper.
• If you prefer you could cut all the ingredients up smaller for a quicker cooking time.
• Bake in Gas 4 oven covered for 50 minutes.

TACHIYAMA CHANKO-NABE (BEEF AND CHICKEN HOT POT)

Steps:

• Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
• At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
• Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
• Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
• Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
• Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
• Repeat with second 1/3 of the cooking ingredients.
• Repeat with remaining third of the cooking ingredients.
• Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.

CHANKO NABE SUMO WRESTLER'S HOT POT

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.