Chef #208121's Note:
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
My Private Note
Units: US | Metric
- 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
- 1 lime, rind of, grated
- 10 -12 white peppercorns
- 1Notes: 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.
- 2Fish 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.
- 3Blanch 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.
- 4Cut 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.
- 5Grind citrus pepper. set aside.
- 6Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
- 7Cook 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.
- 8Carefully 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.
- 9Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
- 10Sprinkle with citrus pepper.
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Nutritional Facts for Chanko Nabe Sumo Wrestler's Hot Pot
Serving Size: 1 (582 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 624.6
- Calories from Fat 267
- Total Fat 29.7 g
- Saturated Fat 5.5 g
- Cholesterol 154.0 mg
- Sodium 1150.7 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 5.1 g
- Sugars 5.6 g
- Protein 42.3 g
The following items or measurements are not included:
limes, rind of