Master Class: Sumo Hot Pot

Hey all, I want to share a recipe from Tadashi and my hot pot master class last week at CooshySushi restaurant . We cooked three terrific hot pots, including this version of the classic chanko nabe — sumo wrestler hot pot. Deelicious. Keep your eyes peeled for the next class announcement; Tadashi and I are cooking up a great class for April! 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. IESEGSMM
Advertisements
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

One Response to Master Class: Sumo Hot Pot

  1. Hi! I actually tried that recipe last night! It was so delicious, my whole family loved it!
    By the way, I really like your blog, it is very interesting and entertaining! I learned many cool things!
    Keep up the passion!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s