Chanko Nabe (Sumo Hot Pot)
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Chanko Nabe (Sumo Hot Pot)

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Level

moderate

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Cooking

140 min

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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.
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