>> 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.