Chanko Nabe Sumo Wrestler's Hot Pot |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 Ingredients:
12 ounces deep fried tofu, see note |
7 ounces bok choy, root part trimmed |
1 large leek, trimmed |
1 daikon radish, thickly peeled |
1/2 chinese cabbage, hakusai |
1 piece dashi konbu, see note (4 x 1 1/2 x 4 inches) |
12 ounces chicken, boned |
12 shiitake mushrooms, stalks removed |
10 1/4 ounces tofu, block drained cubed |
12 ounces sardines, cleaned filleted |
1 inch gingerroot, chopped |
1 extra large egg |
1 1/2 tablespoons miso |
20 chives, rough chopped |
2 tablespoons all-purpose flour |
2 1/2 cups sake |
2 1/2 cups water |
4 tablespoons shoyu |
1 lime, rind of, grated |
10 -12 white peppercorns |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Grind citrus pepper. set aside.
6. Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
7. 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.
8. 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.
9. Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
10. Sprinkle with citrus pepper.
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