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The Hirshon Japanese Chanko Nabe Sumo Wrestler Stew - ちゃんこ鍋

The Hirshon Japanese Chanko Nabe Sumo Wrestler Stew – ちゃんこ鍋


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 4 cups chicken broth
  • 2 cups dashi
  • ¼ cup sake
  • ⅓ cup mirin (75 ml)
  • 2 Tbsp ginger juice (use grater and squeeze grated ginger to get the juice)
  • 2 ½ tsp crushed garlic
  • ¼ cup white miso
  • ¼ cup red miso
  • ***
  • For the tsukune (chicken meatballs):
  • 1 lb. ground chicken(leg meat, if possible)
  • ¼ onion, minced
  • ⅔ Tbsp katakuriko (potato starch) or cornstarch
  • 1 Tbsp grated peeled ginger
  • 1 Tbsp sake
  • 1 egg
  • ½ tsp salt
  • ½ tsp pepper
  • ***
  • For the stew:
  • tsukune (Chicken meatballs)
  • 1 pound chicken wings, cut into pieces, boiled lightly, scum removed, rinsed
  • ½ lb. napa cabbage, cut into 23” squares
  • ½ lb. mizuna greens, cut into 2-3” pieces (if unavailable, use more cabbage)
  • 4 fresh shiitake mushrooms, whole, stems removed
  • ½ cup nameko mushrooms from the can, drained (or if you prefer a less ‘texturally-challenging’ ‘shroom, use a similar amount of fresh enoki mushrooms)
  • ½ stalk of peeled gobo (burdock), sliced and soaked in water for 510 minutes (if unavailable, use ½ cup peeled and sliced daikon radish)
  • 1 carrot, peeled and sliced into ¼” thick slices, preferably in a ‘flower’ shape
  • ½ pkg. extra-firm tofu, cut into 1 ½” small blocks
  • 1 large leek, cut in ½ lengthwise, dirt washed out from the layers and dark green portion cut away and discarded and cut into 2” pieces
  • 4 eggs
  • 4 cups udon noodles, cooked according to the package directions, rinsed, and set aside – no need to keep them hot or warm
  • ***
  • For serving:
  • Goma-dare sesame sauce, made from:
  • 3 tablespoons nerigoma or tahini
  • 2 tablespoons soy sauce
  • 2 Tbsp sake
  • 1 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1 Tbsp red miso
  • 1 tsp toasted sesame oil
  • ¼ cup dashi stock
  • 2 tablespoons mayonnaise (preferably Japanese Kewpie mayonnaise)
  • ***
  • ponzu sauce
  • yuzu kosho
  • thinly-sliced scallion rings for garnish
  • Shichimi seasoning for garnish

Instructions

  1. To make the chicken meatballs:
  2. In a large bowl, combine all and using your hands, mix together well.
  3. Once the mixture becomes a little bit white and well combined, shape the mixture into a ball.
  4. Remove the stems of the shiitake mushrooms and make a decorative cut on the caps in an ‘X’ shape.
  5. For the broth:
  6. To make the broth, in a donabe or other large pot over medium heat, combine the broth ingredients except the miso and bring to a simmer.
  7. Spoon several spoonfuls of broth into a small bowl, add both miso types, stir until smooth. Gradually add the miso mixture to the broth in the pot, stirring to avoid lumps. Once the miso has been incorporated, do not let the broth boil.
  8. Taste the broth. It should be potent and a little salty. If you think it might need salt, it probably does. If so, add more miso to taste or soy sauce to taste.
  9. To make the goma-dare (ごまだれ):
  10. Combine all ingredients into a bowl. Mix well to combine. Let sit for at least 15 minutes for the flavors to combine. Store refrigerated until ready to use.
  11. To serve the stew:
  12. Pour the ponzu sauce and sesame sauce (goma dare) into individual dipping bowls at each place setting along with chopsticks, a soup spoon (optional) and a soup bowl.
  13. Place a portable gas burner and the nabe, and the stew ingredients on the table.
  14. Add the meatballs, chicken pieces, carrots, gobo and the cabbage to the pot. Cover and simmer over low heat for 15 minutes.
  15. Add the remaining ingredients except the eggs, tofu and scallion garnish. Keeping the heat low, cook for 5 more minutes, then carefully crack the eggs onto the surface of the barely-simmering broth. Poach the eggs for 3 to 5 minutes, or until the whites set.
  16. Divide noodles among 4 large bowls and arrange the noodles to make a nest. Using a slotted spoon, place a poached egg carefully in each nest. Scatter one-fourth of the tofu cubes into each bowl.
  17. Next, ladle the simmering broth, along with plenty of vegetables, around the egg in each bowl. Finish by sprinkling on the scallion rings and shichimi. Enjoy with the sauces.
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