Chanko Nabe, a.k.a. ‘Sumo Stew’ is a popular style of eating hot pot hailing from Japan. It’s the food of choice for sumo wrestlers, thus the nickname. Vegetables, seafood and meat can be cooked in seasoned broth at the dinner table as you dine together.

Full recipe at: http://www.themeatmen.sg/chanko-nabe

We made our own chicken stock for this recipe, with varying assortments of vegetables and home-made meatballs to pair with the other hotpot ingredients! It’s easy for everyone, and perfect for a family gathering!

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⬇️ Ingredients here ⬇️
Chicken stock:
3½ litres of water
500g chicken bones
1 white onion (thick slices)
1 bulb garlic (halved)
50g ginger (sliced)
4 spring onions

Meatball:
500g minced chicken
1 egg
4 tbsp soy sauce
2 tbsp sesame oil
2 tbsp cornstarch
¼ tsp white pepper powder
3 spring onions (chopped)
1 tbsp grated ginger

Hotpot toppings (customised to preference):
2 tbsp dashi miso paste
500g clams
12 prawn
2 fillet of seabass (cut into slices)
250g slices pork belly
2 daikon
2 carrots
2 leeks
8 shiitake mushrooms
200g enoki
200g maitake
1 pkt silken tofu
200g tang oh
200g baby xiao bai cai

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