Chanko Nabe (Sumo Hot Pot)

Serving 4 - 6 pax
Preparation Time 2h 30mins
Skill Easy

To prepare chicken stock
3½ litres Water
500g Chicken bones*
1 White onion (Cut to thick slices)
1 Bulb garlic (Sliced)
50g Ginger (sliced)
4 stalks Spring onions

To prepare meatball
500g Minced chicken
1 Egg
4 tbsp Soy Sauce
2 tbsp Sesame Oil
2 tbsp Corn Starch
¼ tbsp White pepper powder
3 stalks Spring onions (chopped)
1 tbsp Grated ginger

Hotpot toppings (customised to preference)
2 tbsp Dashi miso paste
12 pieces Prawn
500g Grouper fillet (Cut into slices)
250g Sliced pork belly
2 Daikon
2 Carrots
2 Leeks*
8 Shiitake mushrooms
200g Enoki mushroom
200g Maitake mushrooms
1 packet Silken tofu
200g Tang oh*
200g Baby xiao bai cai

*Available at your nearest FairPrice store

  1. Blanch chicken bones in boiling water for 5 minutes. Remove the bones and set aside.
  2. In a pot with water, add chicken bones, onion, garlic, ginger and spring onions. Bring to boil and simmer for at least 2 hours.
  3. Strain the stock and set aside.
  4. Lay out vegetables, mushrooms and tofu into the hot pot.
  5. Add 2 tablespoons of miso paste into the hot pot.
  6. Pour in chicken stock and bring to a simmer.
  7. In a bowl, mix minced chicken with egg, sliced spring onion, grated ginger, corn starch, soy sauce and white pepper powder. Mix well and marinate for 10 minutes.
  8. Spoon minced chicken into meatballs and add to hot pot.
  9. Bring to a boil and cover for 5 minutes.
  10. Serve with choice of seafood, slice meats and assorted vegetables.
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