From 8b03c8676ac0df7d206a5644239ebdb3fa3761cd Mon Sep 17 00:00:00 2001 From: Ekaitz Zarraga Date: Thu, 8 Aug 2024 22:53:24 +0200 Subject: Add chanko nabe (untested) --- chanko_nabe.cook | 93 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 93 insertions(+) create mode 100644 chanko_nabe.cook diff --git a/chanko_nabe.cook b/chanko_nabe.cook new file mode 100644 index 0000000..c988b57 --- /dev/null +++ b/chanko_nabe.cook @@ -0,0 +1,93 @@ +>> 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. -- cgit v1.2.3