Malaysian•comfort
Chanko Nabe (Sumo Hotpot)
Delishar recipe - Malaysian
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pack Mizkan's Yose Nabe/Soymilk & Sesame/Pork Bone soup base
- 600 g Napa cabbage (slice to 2-inch pieces)
- 150 - 200 g Xiao Bai Cai (separated)
- 2 stalks Leeks (sliced diagonally)
- 200 g Enoki mushrooms (cleaned, ends removed)
- 4-6 pcs Fresh Shiitake mushrooms (cleaned, stalk removed)
- 200 g Tau kua (slice into cubes)
- 300 g Shabu pork belly
- 1 pcs Medium carrot (Cut into 1/2 inch rounds)
- 300 g Minced chicken/pork
- 1 Egg
- 4 tbsp Spring onions to garnish (chipped)
- 4 tbsp Napa cabbage (finely chopped)
- 3 tbsp Cornflour (Add more if mixture too wet)
- 1 tbsp Old ginger (grated)
- 1/4 tsp White pepper
Instructions
- 1
Add all the ingredients together into a large bowl and mix with hand or chopsticks. Mix the meat mixture in one direction vigorously until it is sticky.
- 2
Shape mixture into one-inch meatballs.
- 3
Layer the bottom of the pot with the napa cabbage.
- 4
Then add the rest of the ingredients on top of the napa cabbage.
- 5
Carefully drop in the meatball.
- 6
Pour in Mizkan Chicken and Salt soup base and bring to boil.
- 7
Cover and simmer until meat cooked and vegetables tender, about 15 minutes.
- 8
Season with salt or soy sauce if needed (I didn't add any)
- 9
Serve immediately with a bowl of rice or add noodles to the broth to cook.