Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

Name: Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 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

Submitted by Member 610488

"This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew)."

Download

Ready In:: 1hr
Ingredients:: 18
Serves:: 4

ingredients

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

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

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.

Brett L W.
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.

TheDangerChef