How to Make Chanko Nabe at Home
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Recipe Overview
Overview
Chanko Nabe is a delightful Japanese stew that embodies the spirit of comfort food. This dish is not only rich in flavor but also deeply rooted in the culture of sumo wrestling, making it a fascinating culinary experience. The heart of Chanko Nabe lies in its meatballs, made from ground chicken mixed with miso, soy sauce, and ginger, which provide a savory base for the stew.
As you prepare the broth, the combination of dashi stock, soy sauce, and mirin creates a fragrant and umami-rich foundation. Adding a variety of vegetables like carrots, mushrooms, and napa cabbage not only enhances the flavor but also boosts the nutritional value of the dish. The inclusion of tofu adds a delightful texture, making each bite satisfying.
One of the unique aspects of making Chanko Nabe is the technique of shaping the meatballs using two spoons, which is perfect for those who find the mixture too sticky to handle. This method ensures that the meatballs cook evenly in the simmering broth, allowing all the flavors to meld beautifully.
After simmering, the final touch of miso paste is added, which is dissolved into the broth to avoid lumps. This step is crucial as it preserves the delicate flavors of the miso, ensuring that every spoonful is rich and satisfying. Whether enjoyed on a chilly evening or shared with loved ones, Chanko Nabe is a dish that warms both the body and soul.
Recipe Details
Steps & Tips
Add 200 g of chicken to a bowl with half tbsp of miso paste, half tsp of soy sauce, one clove of grated garlic, and half tsp of grated ginger. Mix well.
Crack an egg into a separate bowl and whisk it.
Add the whisked egg and two tbsp of cornstarch to the chicken mixture and combine until slightly sticky.
Tip: Chill the meatball mixture in the fridge to help it firm up before shaping.
Refrigerate the chicken mixture until ready to cook.
Chop one carrot, two shiitake mushrooms, a bunch of enoki mushrooms, 1/8 of Napa cabbage, a bunch of mustard greens, and the white part of a Japanese leek.
In a large pot, pour 1 liter of dashi stock, add 1.5 tbsp of chicken bouillon powder, 1 tbsp of soy sauce, and 1 tbsp of mirin. Stir well.
Add 1 tsp of grated ginger, two grated garlic cloves, and three tbsp of ground sesame seeds to the broth.
Stir the broth and bring it to a gentle boil over medium heat.
Tip: Use two spoons to shape the meatballs for easier handling of loose mixtures.
Use two spoons to scoop and shape the meatballs, dropping them into the simmering broth.
Cover the pot and let the meatballs cook for about 3 to 4 minutes.
Layer in the carrots first, as they need more time to cook.
After a few minutes, add the rest of the vegetables and 150 g of firm tofu.
Cover and let everything simmer together for 10 minutes.
Turn off the heat and use a ladle to scoop miso paste, then dip it into the warm broth to dissolve.
Tip: Dissolve miso paste in warm broth to prevent lumps and ensure even flavor.
Tip: Add miso at the end of cooking to preserve its delicate flavors.
Serve the soup hot, optionally with a bowl of steaming rice.
Enjoy leftover soup with noodles, boiling them separately before adding.
Tip: Boil noodles separately and wash them before adding to the broth to prevent thickness.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Chanko Nabe is a staple dish for sumo wrestlers, providing them with the necessary nutrition to maintain their weight.
- •The dish can include a variety of ingredients, making it versatile and adaptable to personal preferences.
- •Miso is added at the end of cooking to preserve its delicate flavors and nutrients.
- •Chanko Nabe is traditionally served with rice, enhancing its comforting qualities.
