Chanko Nabe

 


Ingredients:

  • 1 package mushrooms
  • 1 head bok choy
  • 1/4 head cabbage
  • 1 package bean sprouts
  • Green onions
  • 1 cooking onion
  • Ginger
  • 1 head garlic
  • Carrots (optional)
  • 2 containers chicken stock (10 cups)
  • Soy sauce to taste
  • Sesame oil to taste
  • Sriracha to taste
  • 2 lb ground chicken (I used turkey)
  • 2 eggs
  • 1/3 cup milk
  • 3/4 cup breadcrumbs
  • 1/2 tsp ground black pepper
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
Special Equipment: Crockpot

Instructions:

  1. Coarsley chop 1 cooking onion, 1 package mushrooms, 1 head bok choy, 1/4 head cabbage, green onions, ginger, 1 head garlic, carrots (optional)
  2. Put chopped veg, as well as 1 package bean sprouts and 2 containers (10 cups) chicken stock, sriracha, soy sauce, and sesame oil to taste into crockpot
  3. Set to cook on low 6-8 hours
  4. For the meatballs, preheat oven to 375 F
  5. When the stew is about 2 hours from being ready, combine 2 lb ground chicken, 2 eggs, 1/3 cup milk, 3/4 cup breadcrumbs, 1/2 tsp black pepper, 2 tsp salt, 1 tsp garlic powder, 1 tsp onion powder
  6. Once fully mixed, form into meatballs, airing on the smaller side and line them on baking sheets
  7. Bake for 1 hour
  8. Ladle chanko nabe into bowls with meatballs. Often served with rice and beer
Source: https://imgur.com/a/5Xo9A

Yield: An entire crockpot full of stew. Maybe more with meatballs and rice

Tips:

Original recipe used baby bok choy, which is what I envisioned, but I couldn't find any in the two grocery stores I looked in. So I used mature bok choy, which I hadn't known existed. It also called for shiitake mushrooms. I used a cheaper type, but I think I would spring for Shiitake if I tried this again.

It says that this isn't the type of recipe that uses measurements, but I still tried a bit. I couldn't remember how many green onions I used, which is why there isn't an amount. I might edit this recipe later.

When I made this, we'd run out of fresh ginger so I omitted it. This particular recipe doesn't mention sauces, but other recipes do, which is where I got the idea to add sriracha, soy sauce, and sesame oil. I followed the sourced recipe faithfully the first time. It was okay but I thought a little bland, so the next day I added to the leftovers ground ginger, salt, black pepper, sriracha, soy sauce, and sesame oil. Lee-Anne thought it tasted magnitudes better. If I were to do it again I'd use fresh ginger instead of ground, and I wouldn't use salt, as the sodium comes through the soy sauce.

The recipe said that while chanko nabe is very customizable, the common threads are: cabbage, bok choy, mushrooms, onion, and protein. From what I saw, chicken was a popular protein. I'd also include sriracha, soy sauce, and sesame oil as staples.

For the meatballs, while you can technically use any protein, most recipes opted for chicken. I substituted turkey but I think that's in a similar spirit. I just lifted my meatball recipe, turned them into balls instead of a loaf, substituted fresh garlic and onion for ground, and omitted the glaze.

Description:

Chanko Nabe is stew for sumo wrestlers. Despite being used as an avenue to pack on weight, it's actually very healthy. My brother had been wanting to make this for a long time and we finally did in Guelph. Apparently the whole house is supposed to contribute, so in that iteration I was in charge of building and cooking the meatballs.

Right now our go-to stew uses beef. I've been trying to cut down on that meat for environmental reasons, so I was impressed by this hearty dish that usually uses chicken. After going back to Kitchener, I didn't waste time in trying it out again.

We've also been trying to find more things to make in the crockpot. Before this, the only thing we were using it for was pulled pork.

Sumo wrestlers often pair this stew with rice and beer.

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