How to Make Chanko Nabe at Home (Japanese Sumo Stew) | Sudachi Recipe | Samsung Food App

Ingredients

• 200 g ground chicken
• ▢1 egg
• ▢½ tsp Japanese soy sauce (koikuchi shoyu)
• ▢½ tbsp yellow miso paste (awase)
• ▢½ tsp grated ginger root or ginger paste
• ▢1 clove grated garlic or ½ tsp garlic paste for every clove
• ▢2 tbsp cornstarch
• ▢1000 ml dashi stock
• ▢1 ½ tbsp Chinese-style chicken bouillon powder
• ▢1 tbsp Japanese soy sauce (koikuchi shoyu)
• ▢1 tbsp mirin
• ▢1 tsp grated ginger root or ginger paste
• ▢2 cloves grated garlic or ½ tsp garlic paste for every clove
• ▢2 tbsp ground sesame seeds
• ▢2 tbsp yellow miso paste (awase)
• ▢1 carrot peeled and cut into thick rounds
• ▢1 Japanese leek (naganegi) (white part) cut into thick diagonal slices
• ▢1 bunch enoki mushrooms
• 2 fresh shiitake mushrooms
• ▢⅛ Napa cabbage roughly cut
• ▢150 g firm tofu cubed
• ▢1 bunch potherb mustard (mizuna) stems removed