Chanko Nabe (Sumo Stew)
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Dinner
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Cuisine
Japanese
Chanko Nabe (Sumo Stew)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Homemade Chicken Meatballs
- 200 g ground chicken
- 1 small egg If you're using a large egg, whisk and use half
- ½ tbsp yellow miso paste (awase miso) awase
- ½ tsp ginger paste
- ½ tsp garlic paste
- ½ tbsp cornstarch
Broth
- 1000 ml dashi stock
- 1 ½ tbsp Chinese-style chicken bouillon powder (granules)
- 1 tbsp soy sauce
- 1 tbsp mirin
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 2 tbsp ground sesame seeds
- 2 tbsp yellow miso paste (awase miso) awase
Other Ingredients
- 150 g carrot peeled and cut into thick rounds
- 100 g Japanese leeks (naganegi) cut into thick diagonal slices
- 100 g mushroom of your choice I used shiitake and enoki
- 250 g Napa cabbage around 1/8 roughly cut
- 150 g firm tofu cut into cubes
- 200 g potherb mustard (mizuna) stems removed
Instructions
Homemade Chicken Meatballs
- First prepare the meatballs. Add 200 g ground chicken to a bowl along with ½ tbsp yellow miso paste (awase miso), ½ tsp ginger paste and ½ 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 1 small egg and lightly whisk.
- Add the egg and ½ tbsp cornstarch to the chicken mince, mix until you have a slightly sticky mixture. Cover and store in the refrigerate until it's time to cook.
Broth
- Add 1000 ml dashi stock, 1 ½ tbsp Chinese-style chicken bouillon powder (granules), 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp ginger paste, ½ tbsp garlic paste and 2 tbsp ground sesame seeds to the pot. Mix well and bring to boil over a medium heat.
- Once boiling, add the meatballs by scooping the ground chicken mixture onto a spoon and using another spoon to scrape it directly into the broth.
- When all the mince is used up, place the lid on and cook for 3-4 mins.
Other ingredients
- Add 150 g carrot first as they take a bit longer than the other vegetables. Boil for a few minutes before adding the rest of your vegetables and 150 g firm tofu. Simmer for 10 minutes.
- Turn off the heat and mix in 2 tbsp yellow miso paste (awase miso) by scooping it onto a ladle or mesh spoon and dipping it in the broth. Use chopsticks or a small whisk to break up the miso paste and gradually incorporate it into the broth.
- Mix well and serve on its own or with a bowl of rice.
- Enjoy!
Notes
- If you want to make the most of the broth, you can cut up more vegetables and use it again!
- You can also drink the leftover broth as a soup or add cooked noodles to enjoy it further.
- If you have a portable stove, you can sit it on your table and continue to cook and more add ingredients until the broth is gone.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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