Chanko Nabe Sumo Wrestler’s Hot Pot Japanese cooking recipe

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12 ounces deep fried tofu, see note
7 ounces bok choy, root part trimmed
1 large leek, trimmed
1 daikon radish, thickly peeled
1/2 Chinese cabbage, hakusai
1 piece dashi konbu, see note (4 X 1 1/2 X 4 inches)
12 ounces chicken, boned
12 shiitake mushrooms, stalks removed
10 1/4 ounces tofu, block drained cubed
Fish balls
12 ounces sardines, cleaned filleted
1 inch gingerroot, chopped
1 extra large egg
1 1/2 tablespoons miso
20 chives, rough chopped
2 tablespoons all-purpose flour
Soup stock
2 1/2 cups sake
2 1/2 cups water
4 tablespoons shoyu
Citrus Pepper
1 lime, rind of, grated
10-12 white peppercorns

1Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won’t let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
2Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
3Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
4Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
5Grind citrus pepper. set aside.
6Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
7Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
8Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
9Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
10Sprinkle with citrus pepper.

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