Chanko Nabe (Sumo Stew) ちゃんこ鍋

subheading: For the broth:

6 cups chicken broth (1440 ml)

¼ cup sake (60 ml)

⅓ cup mirin (75 ml)

2 Tbsp ginger juice (use grater and squeeze grated ginger to get the juice; See Notes)

1 ½ tsp crushed garlic

½ cup miso (preferably white miso; 8 Tbsp)

subheading: For the chicken meatballs:

½ lb ground chicken (227 g)

1 large egg (50 g w/o shell) (beaten and halved)

2 tsp ginger juice

2 tsp soy sauce

1 Tbsp corn starch

6 Tbsp panko (Japanese breadcrumbs)

3 Tbsp green onions/scallions (finely chopped)

subheading: For the stew:

Chicken meatballs (follow instructions)

1 ½ lb cod fillet (680 g)

8 shrimp

6 oz sliced pork belly (170 g)

4 boneless, skinless chicken thighs

1 package medium-firm tofu (14 oz)

½ head napa cabbage

2 Negi (long green onion)

6 green onions/scallions

4 to 6 shiitake mushrooms

¼ carrot (for decoration; sliced and cut out with a vegetable cutter)

subheading: For serving:

ponzu (See Notes for Homemade Ponzu recipe)

sesame sauce (Recipe)

2 to 3 cups cooked Japanese short-grain rice (4 to 6 cups udon noodles)

Directions at justonecookbook.com

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