Chanko Nabe Sumo Wrestler's Hot Pot

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 ounces deep fried tofu, see note
• 7 ounces bok choy, root part trimmed
• 1 large leek, trimmed
• 1 daikon radish, thickly peeled
• 1/2 chinese cabbage, hakusai
• 1 piece dashi konbu, see note (4 x 1 1/2 x 4 inches)
• 12 ounces chicken, boned
• 12 shiitake mushrooms, stalks removed
• 10 1/4 ounces tofu, block drained cubed
• 12 ounces sardines, cleaned filleted
• 1 inch gingerroot, chopped
• 1 extra large egg
• 1 1/2 tablespoons miso
• 20 chives, rough chopped
• 2 tablespoons all-purpose flour
• 2 1/2 cups sake
• 2 1/2 cups water
• 4 tablespoons shoyu
• 1 lime, rind of, grated
• 10 -12 peppercorns

Recipe

• 1 notes: the chinese cabbage used is called hakusai. the deep fried tofu used is called abura-age. it is thin sliced deep fried tofu. also the zaar computer won't let me add chrysanthemum leaves called shungiku which is a garnish. the dashi-konbu should be 4 x 1 1/2 x 4 inches.
• 2 fish balls: put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
• 3 blanch the abura-age in rapidly boiling water for 30 seconds. drain under cold running water and squeeze water out by hand. cut in half lenghtways, then quarter crossways to make 8 rectangles. cut each in half diagonally to make two rectangles. you should end up with 32.
• 4 cut the bok choy into 2 1/2 inch lengths. cut leeks diagonally in 1 inch thick oval shapes. cut daikon in 1/4 inch rounds. cut hakusai in strips crosswise. keep the stocks and leaves separate.
• 5 grind citrus pepper. set aside.
• 6 lay dashi-konbu on bottom of pan. pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
• 7 cook fish balls: reduce heat to medium. using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. drop into boiling stock. repeat until you finish fish paste. skim surface frequently. cook for 3 minutes.
• 8 carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. simmer about 12 minutes or until chicken is done. add soft parts of hakusai and the shungiku [chrysanthemum leaves] and wait for 3 minutes. remove from heat.
• 9 put pan on portable cooker on table and set at lowest heat [use a crock pot] serve small amounts of ingredients in individual bowls.
• 10 sprinkle with citrus pepper.