Prep 30 mins
Cook 30 mins
This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew).
- 1 (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age)
- 10 cups chicken broth
- 1⁄4 cup soy sauce
- 2 tablespoons mirin
- salt, to taste
- 1 medium waxy potato, peeled, quartered lengthwise, sliced crosswise, and blanched
- 1 piece daikon radish, peeled, quartered lengthwise, sliced crosswise, and blanched
- 1 small carrot, trimmed, peeled, sliced on the bias, and blanched
- 1 leek, white part only, trimmed, washed, and sliced on the bias
- 1⁄4 head napa cabbage, cored and cut into large pieces
- 4 shiitake mushrooms, stemmed
- 4 ounces shimeji mushrooms, trimmed and separated
- 4 ounces fresh burdock root, trimmed, peeled, and shaved into long thin strips
- 10 ounces grilled tofu, halved lengthwise and cut into 1/2-inch-thick pieces (yaki-dofu)
- 1⁄2 lb boneless chicken thighs, cut into thin strips
- 7 ounces bok choy, root part trimmed
- 1⁄2 lb prime rib roast, frozen then thinly sliced
- 1 lb udon noodles
- Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
- At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
- Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
- Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
- Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
- Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
- Repeat with second 1/3 of the cooking ingredients.
- Repeat with remaining third of the cooking ingredients.
- Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.
Excellent, I was mainly interested in trying this as I'm going to Tokyo and I wanted to see if I should stop by Ryogoku to try Chanko. I will definitely be going there for dinner now, this is a delicious one pot meal. I did everything the same as the recipe except that I stored the cooked meat and greens in the oven in a small pan and let everyone take what they wanted after the noodles were cooked.
It was delicious!! Definitely was a blend of the two tastes. I respect any recipe that includes fresh burdock root. Some suggestions for substitutions for the harder to find ingredients would be helpful.