Chanko Nabe (Sumo Hot Pot)
Search
Shopping cart
Cart
Recipe cover image

Chanko Nabe (Sumo Hot Pot)

Recipe info icon

Level

moderate

Recipe info icon

Cooking

140 min

Recipe info icon

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
14 cup
White Pepper Powder
34 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