Chanko Nabe Sumo Stew ちゃんこ鍋 Food

"CHANKO NABE" SUMO STEW (ちゃんこ鍋)

Steps:

• First prepare the meatballs. Add 200g (7oz) of ground chicken mince to a bowl along with 1/2 tbsp miso paste, 1/2 tsp ginger and 1/2 tsp garlic paste. Mix until the ingredients are well distributed (especially the miso, we don't want any lumps!).
• In a small separate bowl, crack one egg and lightly whisk.
• Add the egg and 1 tbsp of cornstarch to the chicken mince, mix until you have a slightly sticky mixture.
• Set aside for later.
• Add 1l dashi, 1½ tbsp chicken stock powder, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp garlic paste, ½ tbsp ginger paste and 2 tbsp of ground sesame seeds to the pot.
• Mix up all the ingredients and bring it to the boil.
• Once boiling, use a spoon to take a scoop of seasoned chicken mince and then another spoon to scrape it off and drop it into the boiling broth. These are your meatballs.
• When all the mince is used up, put the lid on and cook for 3-4 mins.
• Add the carrots first as they take a bit longer than the other vegetables. Allow to boil for a few minutes.
• Now add the rest of your vegetables and the firm tofu, allow to simmer for 10 minutes.
• Turn off the heat and mix in the miso by scooping it onto a ladle or mesh spoon and allowing a small amount of the hot broth in. Using chopsticks or a small whisk, break up the miso paste up into the small amount of broth and then gradually add it to the rest of the hot pot.
• Serve on its own or with a bowl of rice and enjoy!

SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY

Steps:

• Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
• If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
• Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
• Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
• Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
• Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.