
Chanko Nabe (Sumo Hot Pot)
Level
moderate
Cooking
140 min
Preparation
150 min
Ingredients
Servings
4
To prepare chicken stock | |
Chicken Bones | 500 g |
White Onion cut to thick slices | 1 |
Spring Onion | 4 |
Garlic sliced | 1 |
Ginger sliced | 50 g |
Water | 3.5 l |
To prepare meatball | |
Minced Chicken | 500 g |
Egg | 1 |
Spring Onion chopped | 3 |
Ginger grated | 1 tbsp |
Corn Starch | 2 tbsp |
Sesame Oil | 2 tbsp |
Soy Sauce | 1⁄4 cup |
White Pepper Powder | 3⁄4 tsp |
Hotpot toppings (customised to preference) | |
Prawn | 12 |
Grouper Fillet cut into slices | 500 g |
Sliced Pork Belly | 250 g |
Daikon | 2 |
Carrot | 2 |
Leek | 2 |
Shiitake Mushroom | 8 |
Enoki Mushroom | 200 g |
Maitake Mushroom | 200 g |
Tang Oh | 200 g |
Xiao Bai Cai | 200 g |
Silken Tofu | 1 packet |
Dashi Miso Paste | 2 tbsp |
How to cook
Prepare chicken stock
- Blanch chicken bones in boiling water for 5 minutes. Remove the bones and set them aside.
- In a pot with water, add chicken bones, onion, garlic, ginger and spring onions.
- Bring to boil and simmer for at least 2 hours.
Prepare meatballs
- In a bowl, mix minced chicken with egg, sliced spring onion, grated ginger, corn starch, soy sauce and white pepper powder.
- Marinate for 10 minutes.
- Spoon minced chicken into meatballs.
Prepare hot pot
- Lay out vegetables, mushrooms and tofu into the hot pot.
- Add miso paste into the hot pot.
- Pour in chicken stock and bring to a simmer.
- Bring to a boil and cover for 5 minutes.
- Serve with a choice of seafood, meatballs, slice meats and assorted vegetables.
Shop ingredients
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