Chanko-nabe—Japanese sumo hot pot
Once served in sumo stables for strength and stamina, this hearty broth is packed with tofu meatballs, fresh vegetables and noodles, seasoned with Kikkoman Ramen Soup Base and Kikkoman Sesame Oil, and served with dipping sauces.
Ingredients
Soup:
Vegetables:
Meatballs:
Dips:
Preparation
Step 1
800 ml water – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 2 tsp Kikkoman Toasted Sesame Oil – 1 garlic clove, sliced
Add the water, Kikkoman Ramen Soup Base, Kikkoman Sesame Oil and sliced garlic to the pot.
Step 2
400 g napa cabbage (½ head) – 1 leek – 200 g daikon radish – 150 g carrot – 150 g mushrooms (e.g. shiitake, enoki) – 200 g tofu
Cut the cabbage into bite-sized pieces. Slice the leek diagonally. Remove the stems from the mushrooms if necessary and separate them. Use a peeler to slice the daikon and carrot into thin ribbons. Cut the tofu into 8 pieces.
Step 3
400 g minced meat, any kind – 100 g tofu – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 2 tsp grated ginger – 3 spring onions, finely chopped – 2 tbsp cornflour – A pinch of black pepper
In a bowl, combine the minced meat, crumbled tofu, finely chopped spring onions, grated ginger, cornflour, Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning and black pepper. Mix well. Shape into bite-sized balls and arrange on a tray.
Step 4
200 g pre-cooked udon noodles
Bring the broth from step 1 to the boil. Add the meatballs from step 3, cover and cook for about 10 minutes. Add the vegetables and tofu from step 2 and simmer gently until cooked through. In traditional hot pot meals, noodles are often added at the end to make use of the remaining broth. Once most of the meatballs and vegetables have been eaten, add the udon noodles to the pot. Heat through in the broth, then serve as the final course.
Step 5
4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 spring onion, finely chopped – 4 tbsp Kikkoman Sesame Sauce – A pinch of pink peppercorns
Mix the finely chopped spring onion with the Kikkoman Ponzu Yuzu in a small bowl. In another bowl, mix the Kikkoman Sesame Sauce with the pink peppercorns. Serve the hot pot with your choice of dipping sauce.
Tip
If you don’t have Kikkoman Ramen Soup Base, you can create a substitute by mixing:
• 2 tbsp Kikkoman Naturally Brewed Soy Sauce
• 3 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning
• 1 tsp salt
• 1 chicken stock cube
Recipe-ID: 1625
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800 ml water – 4 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 2 tsp Kikkoman Toasted Sesame Oil – 1 garlic clove, sliced
Add the water, Kikkoman Ramen Soup Base, Kikkoman Sesame Oil and sliced garlic to the pot.
400 g napa cabbage (½ head) – 1 leek – 200 g daikon radish – 150 g carrot – 150 g mushrooms (e.g. shiitake, enoki) – 200 g tofu
Cut the cabbage into bite-sized pieces. Slice the leek diagonally. Remove the stems from the mushrooms if necessary and separate them. Use a peeler to slice the daikon and carrot into thin ribbons. Cut the tofu into 8 pieces.
400 g minced meat, any kind – 100 g tofu – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 2 tsp grated ginger – 3 spring onions, finely chopped – 2 tbsp cornflour – A pinch of black pepper
In a bowl, combine the minced meat, crumbled tofu, finely chopped spring onions, grated ginger, cornflour, Kikkoman Soy Sauce, Kikkoman Mirin-Style Sweet Seasoning and black pepper. Mix well. Shape into bite-sized balls and arrange on a tray.
200 g pre-cooked udon noodles
Bring the broth from step 1 to the boil. Add the meatballs from step 3, cover and cook for about 10 minutes. Add the vegetables and tofu from step 2 and simmer gently until cooked through. In traditional hot pot meals, noodles are often added at the end to make use of the remaining broth. Once most of the meatballs and vegetables have been eaten, add the udon noodles to the pot. Heat through in the broth, then serve as the final course.
4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 1 spring onion, finely chopped – 4 tbsp Kikkoman Sesame Sauce – A pinch of pink peppercorns
Mix the finely chopped spring onion with the Kikkoman Ponzu Yuzu in a small bowl. In another bowl, mix the Kikkoman Sesame Sauce with the pink peppercorns. Serve the hot pot with your choice of dipping sauce.
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