Master Class: Sumo Hot Pot

Master Class: Sumo Hot Pot

 

Hey all, I want to share a recipe from Tadashi and my hot pot master class last week at Tadashi's restaurant Matsuri. We cooked three terrific hot pots, including this version of the classic chanko nabe -- sumo wrestler hot pot. Dee-licious. Keep your eyes peeled for the next class announcement; Tadashi and I are cooking up a great class for March! In the meantime, check out these photos from class. Recipe after the jump.

CHANKO NABE: Sumo Wrestler Hot Pot

For the chicken dumplings:
2 chicken legs and thighs (1 to 1 1/2 pounds), boned, skinned and roughly chopped
1 teaspoon chopped ginger
1 tablespoon aka miso
1 egg
1/4 cup chopped scallions

1 quart water
1 teaspoon salt
1/2 small head green cabbage (about 1 pound), cut into bite-size pieces
2 cloves garlic, finely chopped
1/2 package firm tofu (about 1/2 pound), cut into 4 pieces
1 negi, sliced on an angle into 2-inch pieces
1 medium Spanish onion (about 3/4 pound), cut into 1/2-inch-thick slices
4 ounces shiitake mushroom (about 8 pieces), stems removed
3 1/2 ounces enoki mushrooms (half of 200 gram package), trimmed and pulled apart
1/2 pound chicken breast, thinly sliced
1 cup ponzu
4 teaspoons green yuzu kosho

  1. To make the chicken dumplings, place all the ingredients in a food processor. Cover and pulse just until they combine and resemble a coarse paste. Transfer to a bowl and form into a 1-inch-thick patty. Set aside.
  2. Place the cabbage and garlic on the bottom of a hot pot. Pour in the water and add the salt. Cover the pot and bring it to a boil over high heat. Uncover the pot, reduce heat to medium, and simmer.
  3. Push the cabbage to one side of the hot pot. Scoop the chicken dumpling paste with a teaspoon and add the paste to the hot pot, a teaspoon at a time. (Dip the spoon into the broth at regular intervals to make scooping easier.) Repeat until you've used all the chicken mixture. Simmer for 3 minutes, or until the chicken dumplings float to the surface.
  4. Add the tofu, negi, onion, shiitake mushrooms and enoki mushrooms to the hot pot, arranging each ingredient in a separate, neat bunch. Cover and simmer for 5 minutes. Uncover the pot and lay the chicken slices on top of the other ingredients. When the hot pot returns to a boil, simmer for 5 more minutes, or until the chicken is cooked through.
  5. Transfer the hot pot to the dining table. Pour 1/4 cup of ponzu and add a dab of yuzu kosho, to taste, to 4 small bowls. Dip ingredients into the bowl, and eat.

Posted by Harris Salat in Hot Pot | Permalink | Comments (2) | Email | Print

Comments (2)

Sounds delish ! Can't figure out where you use the ponzu - recipe calls for 2 cups - then 1/4 cup in four bowls. What happens to the rest of the ponzu? Thanks
Hi Barbara -- thanks for catching this mistake! Should be 1 cup... Harris

Post a Comment







Type the characters you see in the picture above.

Email This Story

Email this article to:
Your email address:
Message (optional):