CHANKO NABE (SUMO WRESTLER HOT POT)
Chanko Nabe is a hot pot dish consumed by sumo wrestlers. The chicken based broth and lots of different ingredients are so delicious.Just like any other hot pot dishes, the list of ingredients is long but you don't have to have all ingredients.Time to make Tsukune is not included. I separated the time to make Chicken Broth since it can be made ahead of time. Cook Time is only to make Chanko Nabe Broth as you only need to prepare the hot pot dish and let the diners cook.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted, and this recipe, so you can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 1h45m
Number Of Ingredients 21
Steps:
- Soak the konbu in a bowl of water (you will use this water later).
- Bring water (not in ingredients) in a large pot to a boil, add the chicken carcass.
- When it starts boiling again and the surface of the chicken carcass becomes white, drain and rinse the chicken carcass well, removing guts and other brown bits.
- Add the chicken carcass and the konbu to the pot. Add 1000ml / 2.1pt water including the water from the konbu to the pot and bring it to a boil.
- Remove scum and reduce the heat to simmer. Cook for minimum 30 minutes, preferably 1 hour. Remove scum occasionally until no more brownish scum comes to the top.
- Put through a sieve. If the amount of broth is less than 750ml / 1.6pt, add water.
- Add all the Chanko Nabe Broth ingredients in a pot and bring it to a boil.
- Turn the heat off and leave until required.
- Bok choy: Remove outer leaves. Cut the central cluster of small leaves vertically to half or quarters depending on the thickness of the cluster. Wash well, particularly at the bottom of the stems where dirt collects. If the outer leaves are large, diagonally cut in half.
- Chinese cabbage: If the leaf and the stem is very wide, halve vertically, then slice leaves diagonally. To diagonally slice, place the stem-end to the left (for a right hander) on the cutting board. Place a knife diagonally tilted to the right and slice the leaf diagonally to 5cm / 2" long pieces, by placing a knife.
- Carrot: Cut a carrot to 5cm / 2" long, then slice vertically to 2-3mm / 1⁄16- ⅛" thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.
- Shallot/Scallions: Diagonally cut to 5cm / 2" long.
- Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).
- Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.
- Place all the ingredients in a pot (note 3), clustering each ingredient together.
- Add the broth to the pot and heat the pot on a portable stove (note 4).
- Serve with small serving bowls.
CHANKO NABE (SUMO STEW)
Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. This well-balanced meal is traditionally eaten by sumo wrestlers, but it's also enjoyed at home or some restaurants.
Provided by Namiko Chen
Categories Main Course
Time 1h
Number Of Ingredients 27
Steps:
- Gather all the ingredients for the Chanko Nabe broth. This 6-inch grater works great for grating ginger and collecting the juice from grating it. In this recipe, we use only the juice of the ginger.
- In a donabe clay pot, Dutch oven, or large pot, combine the chicken broth, sake, mirin, ginger juice, and garlic. Bring it all to a simmer over medium heat.
- Once simmering, transfer several spoonfuls of the broth into a measuring cup or small bowl. Then, add the miso to the measuring cup and stir until smooth and combined.
- Gradually add the miso mixture back into the broth in the pot, stirring to dissolve any lumps. Once you've incorporated the miso, do not let the broth boil. Turn off the heat as soon as the broth starts to simmer and small bubbles appear around the edges of the pot.
- Gather all the meatball ingredients.
- In a large bowl, combine the chicken, ginger juice, soy sauce, cornstarch, panko, green onion, and half of the beaten egg (reserving the remaining half for another use). Using your hands, mix it all together.
- Once the mixture becomes pale and well combined, shape it into 1-inch (2.5 cm) meatballs. If the mixture is too loose to form meatballs, sprinkle in additional panko, as needed.
- Cut the cod fillet into 2-inch (5 cm) chunks. Peel and devein the shrimp. Cut the sliced pork belly into 2-inch pieces. Trim the visible fat from the chicken thighs and cut the chicken into bite-sized pieces. Cut the tofu into 1-inch (2.5 cm) cubes. Separate the napa cabbage leaves and cut them into smaller pieces. Finally, slice the carrot and make flower-shaped cutouts with a vegetable cutter.
- Cut the negi (long green onions) diagonally into 1-inch-thick pieces, cut the green onions into 2-inch (5 cm) lengths, and remove the stems of the shiitake mushrooms, making a decorative cut on the caps if desired.
- Place all the stew ingredients-the meatballs, seafood, pork belly, chicken, tofu, carrot slices, napa cabbage, negi, green onions, and mushrooms-on platters. Set the platters on the table.
- Pour the ponzu sauce and sesame sauce (goma dare) into individual dipping bowls at each place setting along with chopsticks, a soup spoon (optional), and a soup bowl.
- Set a portable gas burner on the table next to the platters of ingredients. Place the donabe or pot filled with the Chanko Nabe broth on top of the burner. If you don't have a portable gas stove, you can cook the stew on the stovetop, transfer it to a large bowl, and serve it family style. Or, you can bring the pot to the table and enjoy each batch, then return it to the stove to start a new batch.
- Bring the broth to a simmer over medium heat. Once simmering, add the fish, tofu, tough parts of napa cabbage, negi, carrots, and some mushrooms. You don't have to put all the ingredients in at once; you may cook in batches if you prefer. Cover to cook for 10 minutes, or until the vegetables are tender and the fish is cooked. Transfer the cooked food to individual soup bowls. Then, add the meatballs, meat (or more fish), and vegetables to the broth, and cook covered for 10 minutes. Be aware that the vegetables and tofu cook more quickly than the meatballs, seafood, and chicken.
- Keep the broth at a simmer the entire time. If the liquid gets low, add a little water or chicken broth to have enough liquid to heat the noodles or rice at the end. Even though you are thinning the broth, the flavorful ingredients you are cooking continue to enrich it.
- When diners are ready for the final course, remove any solids in the broth and add the rice or precooked udon noodles. Simmer until heated through, then ladle into the soup bowls and serve.
- You can keep the leftovers in the pot or in an airtight container and store in the refrigerator for 24-36 hours. Reheat to enjoy.
Nutrition Facts : Calories 666 kcal, Carbohydrate 39 g, Protein 58 g, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 204 mg, Sodium 969 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 17 g, ServingSize 1 serving
SADOGATAKE CHANKO-NABE MISO-AJI (SUMO STYLE PORK HOT POT)
The staple dish of the sumo world is a hearty, filling one-pot meal, consisting of broth, vegetables, and meat or seafood, called nabe. When nabe is prepared by sumo wrestlers, it's called chanko-nabe, a name some believe refers to a sumo stable, master and his apprentices. The tradition of sumo wrestlers eating nabe supposedly began in the early 1900s, when star wrestler turned stable master, Hitachiyama, made a batch for his charges and realizing that the meal, usually cooked over a gas burner set on the table with diners gathered around, was not only nutritious and inexpensive but was also easy to prepare and eaten in a way that reinforced the communal aspect of the stable. It wasn't long before other stable masters were serving chanko-nabe, too. This recipe is from the sumo stable called Sadogatake.
Provided by Member 610488
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.
- Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.
- Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.
- At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.
- Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.
- (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.
- Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.
Nutrition Facts : Calories 416, Fat 15.3, SaturatedFat 3.7, Cholesterol 59.1, Sodium 2750.5, Carbohydrate 28.1, Fiber 6.2, Sugar 5.9, Protein 40.4
SCOTTISH HOT POT
Make and share this Scottish Hot Pot recipe from Food.com.
Provided by MirandaLee
Categories Weeknight
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
- Mix flour and 1/4 tsp dried thyme.
- Coat beef chunks with flour mixture.
- In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
- Remove with a slotted spoon and place in tomato mixture.
- Cover and Bake at 375 degrees for 1 1/2 hour.
- Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
- During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
- Cut unpeeled potatoes into 1/4 inch thick slices.
- Cut unpeeled apples into thin wedges.
- Remove casserole from oven.
- Layer half of potato slices, half of sausage pieces, half of apple wedges.
- Repeat layering.
- With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
- Sprinkle with 1/4 tsp dried thyme.
- Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.
Nutrition Facts : Calories 430.8, Fat 7.3, SaturatedFat 1.4, Cholesterol 43.1, Sodium 583.2, Carbohydrate 64.4, Fiber 8.4, Sugar 14.1, Protein 21.5
HEARTY KIELBASA STEW
Make and share this Hearty Kielbasa Stew recipe from Food.com.
Provided by Lorac
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter in a Dutch oven, add kielbasa and brown lightly over medium high heat.
- Remove with a slotted spoon and set aside.
- Add carrots, celery and onion and cook over medium heat until softened.
- Add remaining ingredients and kielbasa, bring to a boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.
Nutrition Facts : Calories 580.2, Fat 35, SaturatedFat 12.5, Cholesterol 82.3, Sodium 2283.9, Carbohydrate 40, Fiber 8.7, Sugar 23.3, Protein 19.8
CHANKO NABE SUMO WRESTLER'S HOT POT
You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking
Provided by drhousespcatcher
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won't let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
- Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
- Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
- Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
- Grind citrus pepper. set aside.
- Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
- Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
- Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
- Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
- Sprinkle with citrus pepper.
TACHIYAMA CHANKO-NABE (BEEF AND CHICKEN HOT POT)
This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew).
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
- At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
- Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
- Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
- Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
- Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
- Repeat with second 1/3 of the cooking ingredients.
- Repeat with remaining third of the cooking ingredients.
- Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.
VEGETARIAN HOT POT
Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We've used canned broth but if you have homemade, it could only make a good thing much better. To punch up the heat, add a dab of chile-garlic sauce. Note: Chinese wheat noodles and rice sticks (dried rice noddles) are quick cooking and can be found in the Asian food section of your supermarket.
Provided by Barb G.
Categories One Dish Meal
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
- Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
- Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
- Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
- Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.
Nutrition Facts : Calories 153.7, Fat 7.8, SaturatedFat 1.2, Sodium 123.3, Carbohydrate 15, Fiber 3.3, Sugar 4.7, Protein 9.8
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