chanko nabe recipe

How to make rich, warming and nutritious Sumo Wrester Hot Pot Chanko Nabe (ちゃんこ鍋)

"Sumo Stew" Chanko Nabe with Homemade Chicken Meatballs (ちゃんこ鍋)

(7 ounces) Chicken Mince

½ tbsp miso paste

ginger paste

garlic paste

corn starch

litre (4¼ cups) Cold Water

Shiitake Mushrooms

1½ tbsp Chicken Stock Powder

tbsp Soy Sauce

tbsp Mirin

½ tbsp Ginger Paste

½ tbsp Garlic Paste

tbsp Ground Sesame Seeds

tbsp Miso Paste

Carrot

½ Large Green Onion (30 grams)

(4 ounces) Enoki Mushrooms (or mushrooms of your choice, Shiitake etc)

Whole Pak Choi (50 grams)

Hakusai Chinese Cabbage (around 1/8 of a whole)

(5 ounces) Firm Tofu

Before you start, add 1 litre of cold water to a pot with the two dried shiitake mushrooms. Leave to soak while preparing the other ingredients.

First we will 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.

MAKING THE MEATBALLS

Add 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, add your meat balls to the broth, put the lid on and cook for 3-4 mins.

MAKING THE BROTH

While the meatballs are cooking, prep your other ingredients.

Peel carrots and cut into bitesize pieces, add them to the pot so they can cook a little longer than the other vegetables.

Cut the roots off of the enoki mushrooms.

Chop your pak choi and Chinese cabbage into chunks.

Take your 30g of spring onion (half a big one or 2-3 smaller ones) and with the knife held at a slant, cut it into diagonal pieces.

Cut the firm tofu into medium sized cubes.

Add everything to the pot and bring to the boil.

Turn off the heat and mix in the miso. (The best way to add miso is to put it in a ladle or mesh spoon and scoop a little of the hot broth in, mixing them together thoroughly before adding it to the broth completely.)

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