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+>> source: https://www.justonecookbook.com/chanko-nabe-sumo-stew/#wprm-recipe-container-57971
+>> servings: 6
+
+-- To Make the Broth.
+
+Gather all the ingredients for the broth. This 6-inch #grater{} works great for
+grating ginger and collecting the ginger juice. In this recipe, we use only the
+juice of the ginger.
+
+In a #donabe clay pot{}, #Dutch oven{}, or #large pot{}, combine @chicken
+stock/broth{1440%ml}, @sake{60%ml}, @mirin{80%ml}, @ginger juice{2%Tbsp}, and
+@crushed garlic{1.5%tsp}. Bring it all to a simmer over medium heat.
+
+Once simmering, transfer several spoonfuls of the broth into a measuring cup or
+small bowl. Then, add @white miso{0.5%cup} to the measuring cup and stir until
+smooth and combined.
+
+Gradually add the miso mixture back into the broth in the pot, stirring to
+dissolve any lumps. Once you‘ve incorporated the miso, do not let the broth
+boil. Turn off the heat as soon as the broth starts to simmer and small bubbles
+appear around the edges of the pot. Cover and set aside.
+
+
+-- To Make the Chicken Meatballs
+
+In a #large bowl{}, combine @ground chicken{250%g}, @ginger juice{2%tsp}, @soy
+sauce{2%tsp}, @cornstarch{1%Tbsp}, @panko{6%Tbsp}, @green
+onions/scallions{3%Tbsp} (finely chopped), and large @egg{0.5} (50 g each w/o
+shell) (beaten). Using your hands, mix it all together.
+
+Once the mixture becomes pale and well combined, shape it into 1-inch (2.5-cm)
+chicken meatballs. If the mixture is too loose to form meatballs, sprinkle in
+additional panko, as needed.
+
+
+-- To Prepare the Stew Ingredients
+
+Cut @cod fillet{680%g} into 2-inch (5-cm) chunks. Peel and devein @shrimp{8}.
+Cut sliced @pork belly{170%g} into 2-inch (5-cm) pieces. Trim the visible fat
+from boneless, skinless @chicken thighs{4} and cut the chicken into bite-sized
+pieces. Cut medium-firm tofu{400%g} (momen dofu) into 1-inch (2.5-cm) cubes.
+Separate @napa cabbage{0.5} leaves and cut them into smaller pieces.
+Finally, slice @carrot{0.25} and make decorative flower-shaped cutouts (called
+hanagiri) with a vegetable cutter.
+
+Cut @Tokyo negi{2} (naga negi; long green onion) diagonally into pieces 1 inch
+(2.5 cm) long and cut @green onions/@scallions{6} into 2-inch (5-cm)
+lengths. Remove the stems of @shiitake mushrooms{4}, making a decorative cut on
+the caps (called shiitake hanagiri), if desired.
+
+
+-- To Set Up the Table
+
+Place all the stew ingredients—the meatballs, seafood, pork belly, chicken,
+tofu, carrot slices, napa cabbage, negi, green onions, and mushrooms—on
+platters. Set the platters on the table.
+
+Pour the @ponzu sauce{} and @goma dare{} (sesame dipping sauce) into individual
+#dipping bowls{} at each place setting along with #chopsticks{}, a #soup
+spoon{} (optional), and a #soup bowl{}.
+
+Set a portable #gas burner{} on the table next to the platters of ingredients.
+Place the #donabe{} or pot filled with the Chanko Nabe broth on top of the
+burner. If you don't have a portable gas stove, you can cook the stew on the
+stovetop, transfer it to a large bowl, and serve it family style. Or, you can
+bring the pot to the table and enjoy each batch, then return it to the stove to
+start a new batch.
+
+-- To Cook the Chanko Nabe
+
+Bring the broth to a simmer over medium heat. Once simmering, add the fish,
+tofu, tough parts of napa cabbage, negi, carrots, and some mushrooms. You don't
+have to put all the ingredients in at once; you may cook in batches if you
+prefer. Cover to cook for ~{10%minutes}, or until the vegetables are tender and
+the fish is cooked. Transfer the cooked food to individual soup bowls. Then,
+add the meatballs, meat (or more fish), and vegetables to the broth, and cook
+covered for ~{10%minutes}. Be aware that the vegetables and tofu cook more
+quickly than the meatballs, seafood, and chicken.
+
+Keep the broth at a simmer the entire time. If the liquid gets low, add a
+little water or chicken broth to have enough liquid to heat the noodles or rice
+at the end. Even though you are thinning the broth, the flavorful ingredients
+you are cooking will continue to enrich it.
+
+When diners are ready for the final course, remove any solids in the broth and
+add cooked short-grain @Japanese rice{2%cups} or precooked @udon
+noodles{2%cups}. Simmer until heated through, then ladle into the soup bowls
+and serve.
+
+-- To Store
+
+You can keep the leftovers in the pot or in an airtight container and store in
+the #refrigerator for ~{48%hours}. Reheat to enjoy.