Japan

Chankonabe

Name: Chankonabe
Total time: 60 min
Yield: 4
Cuisine: Japan
Ingredients: 400 g Minced chicken (for meatballs); 1.5 l Dashi; 1 block Tofu; 400 g Chinese cabbage & mushrooms; 2 tbsp each Soy sauce, mirin, sake; 1 each Leek & carrot; optional Udon (to finish)

The hotpot of Japanese sumo wrestlers

Chankonabe is the protein-rich hotpot sumo wrestlers fuel up on - eaten communally from one big pot in the training stables (heya).

A clear dashi broth takes in chicken meatballs, tofu and plenty of vegetables; nourishing, balanced and convivial.

Servings4

Time60 min

LevelMedium

Ingredients

Minced chicken (for meatballs)400 g
Dashi1.5 l
Tofu1 block
Chinese cabbage & mushrooms400 g
Soy sauce, mirin, sake2 tbsp each
Leek & carrot1 each
Udon (to finish)optional

★ = available authentic in the Asia Boutique

Preparation

Season the minced chicken and form into meatballs.
Warm the dashi with soy sauce, mirin and sake.
Poach the chicken meatballs in it.
Add tofu, cabbage, mushrooms and vegetables and simmer.
Serve straight from the pot, finishing with udon.

Make it original

Dashi and mirin for chankonabe are in the Asia Boutique.

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