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    You are in: Home / Recipes / Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot) Recipe
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    Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Member #610488's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

    1. 1
      Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
    2. 2
      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.
    3. 3
      Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
    4. 4
      Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
    5. 5
      Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
    6. 6
      Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
    7. 7
      Repeat with second 1/3 of the cooking ingredients.
    8. 8
      Repeat with remaining third of the cooking ingredients.
    9. 9
      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.

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    Ratings & Reviews:

    • on June 08, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tachiyama Chanko-Nabe (Beef and Chicken Hot Pot)

    Serving Size: 1 (1139 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1040.4
     
    Calories from Fat 353
    33%
    Total Fat 39.2 g
    60%
    Saturated Fat 12.4 g
    62%
    Cholesterol 95.8 mg
    31%
    Sodium 5156.4 mg
    214%
    Total Carbohydrate 108.5 g
    36%
    Dietary Fiber 9.1 g
    36%
    Sugars 6.7 g
    26%
    Protein 61.4 g
    122%

    The following items or measurements are not included:

    daikon radishes

    napa cabbage

    burdock root

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