TACHIYAMA CHANKO-NABE (BEEF AND CHICKEN HOT POT)
This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew).
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
- At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
- Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
- Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
- Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
- Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
- Repeat with second 1/3 of the cooking ingredients.
- Repeat with remaining third of the cooking ingredients.
- Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.
SADOGATAKE CHANKO-NABE MISO-AJI (SUMO STYLE PORK HOT POT)
The staple dish of the sumo world is a hearty, filling one-pot meal, consisting of broth, vegetables, and meat or seafood, called nabe. When nabe is prepared by sumo wrestlers, it's called chanko-nabe, a name some believe refers to a sumo stable, master and his apprentices. The tradition of sumo wrestlers eating nabe supposedly began in the early 1900s, when star wrestler turned stable master, Hitachiyama, made a batch for his charges and realizing that the meal, usually cooked over a gas burner set on the table with diners gathered around, was not only nutritious and inexpensive but was also easy to prepare and eaten in a way that reinforced the communal aspect of the stable. It wasn't long before other stable masters were serving chanko-nabe, too. This recipe is from the sumo stable called Sadogatake.
Provided by Member 610488
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.
- Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.
- Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.
- At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.
- Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.
- (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.
- Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.
Nutrition Facts : Calories 416, Fat 15.3, SaturatedFat 3.7, Cholesterol 59.1, Sodium 2750.5, Carbohydrate 28.1, Fiber 6.2, Sugar 5.9, Protein 40.4
GROUND BEEF, RICE AND CABBAGE HOT POT
Make and share this Ground Beef, Rice and Cabbage Hot Pot recipe from Food.com.
Provided by Mirj2338
Categories Lunch/Snacks
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, brown ground beef and onion, till meat is brown and onion is tender, stirring frequently.
- Drain.
- Transfer meat mixture to crockpot.
- Add all remaining ingredients.
- Stir to mix well.
- Cover and cook on LOW setting 5 1/2 to 6 hours.
- Remove bay leaf and serve.
COUNTRY CHICKEN HOT-POT
There are many regional versions of Hot-Pot that all use fresh, local ingredients. Now, there is an endless variety of ingredients available all year, perfect for traditional one-pot cooking. This recipe is from Tom Bridge's "What's Cooking: Chicken." This dish is also delicious with stewing lamb, cut into chunks. You can also add different vegetables depending on what is in season. The author suggests trying leeks and rutabaga for a slightly sweeter flavor. Serve the Hot-Pot with dumplings for a truly hearty meal.
Provided by NcMysteryShopper
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves.
- Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
- Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
- Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
- Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
- Serve Hot.
Nutrition Facts : Calories 342.1, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 663.3, Carbohydrate 63.9, Fiber 8.4, Sugar 5.3, Protein 7.3
COLOMBIAN CHICKEN HOT POT (AJIACO)
This, in one form or another, is the national dish of Colombia. Traditionally, it is made with three different native types of potatoes: a floury variety, a waxy variety, and baby new potatoes. The first two will break down somewhat and thicken the dish a bit. This version is served with capers, sour cream, and an avocado salsa (recipe included).
Provided by threeovens
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns.
- Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour.
- Remove from heat and allow the chicken to cool in its cooking liquid.
- Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass.
- Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot.
- Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes.
- Stir in the new potatoes and corn and simmer for an additional 20 minutes.
- Return the chicken to the pot, season with salt, if needed, and heat through.
- Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that.
- Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt.
- Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side.
- NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.
Nutrition Facts : Calories 545, Fat 25.6, SaturatedFat 6.7, Cholesterol 116.8, Sodium 114.2, Carbohydrate 50.8, Fiber 7.8, Sugar 2.8, Protein 28.7
CHANKO NABE SUMO WRESTLER'S HOT POT
You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking
Provided by drhousespcatcher
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won't let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
- Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
- Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
- Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
- Grind citrus pepper. set aside.
- Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
- Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
- Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
- Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
- Sprinkle with citrus pepper.
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