Sadogatake Chanko-Nabe Miso-Aji (Sumo Style Pork Hot Pot) Recipe

Name: Sadogatake Chanko-Nabe Miso-Aji (Sumo Style Pork Hot Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 teaspoons dashi (instant flakes); 1 lb fatty ham, thinly sliced; 3 tablespoons sake; 2 tablespoons mirin; 3 tablespoons red miso; 3 tablespoons white miso; 1 medium carrot, trimmed, peeled, sliced crosswise on the bias, and blanched; 1 piece daikon radish, peeled, halved lengthwise, sliced crosswise, and blanched; 1 medium waxy potato, peeled, halved lengthwise, sliced crosswise and blanched; 1 medium yellow onion, peeled, halved lengthwise, sliced crosswise, and blanched; 10 ounces firm tofu, cut into 2 inch cubes; 8 shiitake mushrooms, stemmed and caps halved; 2 ounces enoki mushrooms, trimmed; 1 (2 7/8 ounce) package fried tofu, cut into 1 1/2 inch pieces (abura-age); 1/4 head napa cabbage, cored and cut into large pieces; 1 bunch chives; 4 cups steamed short-grain rice (optional) or 1 lb udon noodles (optional); 2 eggs, lightly beaten (optional)

Servings: persons

2 1/2 teaspoons dashi (instant flakes)
1 lb fatty ham, thinly sliced
3 tablespoons sake
2 tablespoons mirin
3 tablespoons red miso
3 tablespoons white miso
1 medium carrot, trimmed, peeled, sliced crosswise on the bias, and blanched
1 piece daikon radish, peeled, halved lengthwise, sliced crosswise, and blanched
1 medium waxy potato, peeled, halved lengthwise, sliced crosswise and blanched
1 medium yellow onion, peeled, halved lengthwise, sliced crosswise, and blanched
10 ounces firm tofu, cut into 2 inch cubes
8 shiitake mushrooms, stemmed and caps halved
2 ounces enoki mushrooms, trimmed
1 (2 7/8 ounce) package fried tofu, cut into 1 1/2 inch pieces (abura-age)
1/4 head napa cabbage, cored and cut into large pieces
1 bunch chives
4 cups steamed short-grain rice (optional) or 1 lb udon noodles (optional)
2 eggs, lightly beaten (optional)

1
["Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.", "Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.", "Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.", "At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.", "Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten ""self-serve"" style in medium bowls.", "(Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.", "Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls."]

1225

kcal

Calories

Fat

194

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 1/2 teaspoons dashi (instant flakes), 1 lb fatty ham, thinly sliced, 3 tablespoons sake, 2 tablespoons mirin, and more.

Yes, Sadogatake Chanko-Nabe Miso-Aji (Sumo Style Pork 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.

Sadogatake Chanko-Nabe Miso-Aji (Sumo Style Pork Hot Pot)

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