Cook The Book: Sumo Wrestler Hot Pot Recipe

Name: Cook The Book: Sumo Wrestler Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken legs and thighs (1 to 1 1/2 pounds) boned, skinned, and coarsely chopped; 1 teaspoon chopped fresh ginger; 1 tablespoon aka (red) miso; 1 large egg; 1/4 cup chopped scallions; 4 cups; 1/2 cup sake; 2 teaspoons salt; 1/2 small head green cabbage (about 1 pound), cut into bite-size pieces; 2 cloves garlic, finely chopped; 1/2 package (about 1/2 pound) firm tofu, cut into 4 pieces; 1 negi (Japanese onion), sliced on an angle into 2-inch pieces; 1 medium Spanish onion (about 3/4 pound), cut crosswise into 1/2-inch-thick slices; 4 ounces shiitake mushrooms (about 8 pieces), stemmed; 3 1/2 ounces (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart; 1/2 pound fresh pork belly, thinly sliced 1/8 inch thick (ask your butcher) and slices halved; 4 tablespoons green; , for accent

Servings: persons

2 chicken legs and thighs (1 to 1 1/2 pounds) boned, skinned, and coarsely chopped
1 teaspoon chopped fresh ginger
1 tablespoon aka (red) miso
1 large egg
1/4 cup chopped scallions
4 cups
1/2 cup sake
2 teaspoons salt
1/2 small head green cabbage (about 1 pound), cut into bite-size pieces
2 cloves garlic, finely chopped
1/2 package (about 1/2 pound) firm tofu, cut into 4 pieces
1 negi (Japanese onion), sliced on an angle into 2-inch pieces
1 medium Spanish onion (about 3/4 pound), cut crosswise into 1/2-inch-thick slices
4 ounces shiitake mushrooms (about 8 pieces), stemmed
3 1/2 ounces (half of a 200-gram package) enoki mushrooms, trimmed and pulled apart
1/2 pound fresh pork belly, thinly sliced 1/8 inch thick (ask your butcher) and slices halved
4 tablespoons green
, for accent

1
To make the chicken dumplings, place the chicken, ginger, miso, egg, and scallions in the work bowl of a food processor fitted with the metal blade. Pulse until the mixture becomes a coarse paste. Transfer to a bowl and form into a 1-inch-thick patty, which will make the scooping simpler and faster. Set aside.
2
Prepare the broth by combining the chicken stock, sake, and salt in a bowl; reserve.
3
Place the cabbage and garlic in the bottom of a hot pot. Pour in the broth. Cover the hot pot and bring it to a boil over high heat. Uncover the pot, and decrease the heat to medium so the liquid simmers.
4
Add the tofu,
5
, onion, shiitake mushrooms, and enoki mushrooms to the hot pot, arranging each ingredient in a separate, neat bunch. Cover and simmer for 5 minutes. Uncover the pot and lay the pork belly slices on top of the other ingredients. When the pot returns to a boil, simmer until the pork belly is cooked through, about 5 minutes more.
6
Transfer the hot pot to the dining table. Serve the ingredients together with the broth in small bowls, accenting with
7
.
8
Ramen

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 chicken legs and thighs (1 to 1 1/2 pounds) boned, skinned, and coarsely chopped, 1 teaspoon chopped fresh ginger, 1 tablespoon aka (red) miso, 1 large egg, and more.

Yes, Cook The Book: Sumo Wrestler Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Sumo Wrestler Hot Pot

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