Chanko Nabe (Sumo Hot Pot)

Name: Chanko Nabe (Sumo Hot Pot)
Prep time: 150 min
Cook time: 140 min
Total time: 290 min
Yield: 4
Cuisine: Dinner
Ingredients: 500 g Chicken Bones; 1 White Onion; 4 Spring Onion; 1 Garlic; 50 g Ginger; 3.5 L Water; 500 g Minced Chicken; 1 Egg; 3 Spring Onion; 1 Tbsp Ginger; 2 Tbsp Corn Starch; 2 Tbsp Sesame Oil; 1/4 cup Soy Sauce; 3/4 tsp White Pepper Powder; 12 Prawn; 500 g Grouper Fillet; 250 g Sliced Pork Belly; 2 Daikon; 2 Carrot; 2 Leek; 8 Shiitake Mushroom; 200 g Enoki Mushroom; 200 g Maitake Mushroom; 200 g Tang Oh; 200 g Xiao Bai Cai; 1 packet Silken Tofu; 2 Tbsp Dashi Miso Paste

Gathering more reviews

Rate this recipe

Level

moderate

Cooking

140 min

Preparation

150 min

Ingredients

Servings

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	¹⁄₄ cup
White Pepper Powder	³⁄₄ 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.