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Chanko Nabe (Sumo Hotpot)

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pack Mizkan's Yose Nabe/Soymilk & Sesame/Pork Bone soup base

  • 600 g Napa cabbage slice to 2-inch pieces
  • 150 - 200 g Xiao Bai Cai separated
  • 2 stalks Leeks sliced diagonally
  • 200 g Enoki mushrooms cleaned, ends removed
  • 4-6 pcs Fresh Shiitake mushrooms cleaned, stalk removed
  • 200 g Tau kua slice into cubes
  • 300 g Shabu pork belly
  • 1 pcs Medium carrot Cut into 1/2 inch rounds
Meatballs
  • 300 g Minced chicken/pork
  • 1 Egg
  • 4 tbsp Spring onions to garnish chipped
  • 4 tbsp Napa cabbage finely chopped
  • 3 tbsp Cornflour Add more if mixture too wet
  • 1 tbsp Old ginger grated
  • 1/4 tsp White pepper

Method
 

Meatballs
  1. Add all the ingredients together into a large bowl and mix with hand or chopsticks. Mix the meat mixture in one direction vigorously until it is sticky.
  2. Shape mixture into one-inch meatballs.
Chanko Nabe
  1. Layer the bottom of the pot with the napa cabbage.
  2. Then add the rest of the ingredients on top of the napa cabbage.
  3. Carefully drop in the meatball.
  4. Pour in Mizkan Chicken and Salt soup base and bring to boil.
  5. Cover and simmer until meat cooked and vegetables tender, about 15 minutes.
  6. Season with salt or soy sauce if needed (I didn't add any)
  7. Serve immediately with a bowl of rice or add noodles to the broth to cook.