Chanko Nabe (Sumo Stew)
45 mins 6 SERVINGS
- 6 cups (1,440ml) chicken broth
- 1/4 cup (60ml) sake --> water
- 1/3 cup (75ml) mirin --> 1 tbsp mirin = 1 tbsp water + 1 tsp sugar
- 2 tbsp ginger juice (use grater and squeeze grated ginger)
- 1½ tsp garlic, crushed
- ½ cup miso (preferably white miso; 8 tbsp)
- 1 pack Sadia minced chicken
- 1 large egg, beaten and halved
- 2 tsp ginger juice
- 2 tsp soy sauce
- 1 tbsp corn starch
- 6 tbsp panko (Japanese breadcrumbs)
- 3 tbsp green onions or scallions, finely chopped
- Chicken meatballs
- 1 pack Sadia beef shabu
- Seafood (optional)
- 14 oz medium-firm tofu, cut into 1-inch cubes
- ½ head napa cabbage, separate leaves and cut smaller
- 2 negi (long green onion), sliced
- 6 green onions or scallions, sliced
- 4-6 shiitake mushrooms, with stems removed
- 1/4 carrot, sliced for decoration
- Sesame sauce
- 2-3 cups cooked Japanese short-grain rice or 4-6 cups udon noodles
- Gather all ingredients for Chanko Nabe broth. Except for miso, combine the other ingredients in a large pot over medium heat and bring to a simmer.
- Spoon several spoonfuls of broth into a small bowl and add the miso. Stir until smooth.
- Gradually add the miso mixture to broth in the pot, stirring to avoid lumps. Once the miso has been incorporated, do not let the broth boil.
- To make the chicken meatballs, combine the chicken, 1/2 beaten egg and the remaining ingredients in a large bowl. Mix them together.
- Once the mixture becomes a little white and well-combined, shape the mixture into a ball. Sprinkle with panko as needed.
- Place the ingredients for stew on the platter.
- Pour ponzu sauce and sesame sauce into individual dipping bowls.
- Cook stew ingredients using portable gas burner/steamboat pot and keep broth at a simmer at all times. Note that vegetables and tofu cook more quickly than the meat.