Sumo Hot Pot

Learn how to make Chanko Nabe, a sumo wrestler hot pot, from the hot pot master class at Tadashi's restaurant Matsuri. This recipe includes chicken dumplings, tofu, vegetables, and ponzu for an authentic Japanese cuisine experience.

Hey all, I want to share a recipe from Tadashi and my hot pot master class last week at Tadashi's restaurant. We cooked three terrific hot pots, including this version of the classic chanko nabe -- sumo wrestler hot pot. Dee-licious.

# **Chicken Dumpling Hot Pot**

## Ingredients for Chicken Dumplings:
- 2 chicken legs and thighs (1 to 1 1/2 pounds), boned, skinned, and roughly chopped
- 1 teaspoon chopped ginger
- 1 tablespoon aka miso
- 1 egg
- 1/4 cup chopped scallions

## Ingredients for Hot Pot:
- 1 quart water
- 1 teaspoon salt
- 1/2 small head green cabbage (about 1 pound), cut into bite-size pieces
- 2 cloves garlic, finely chopped
- 1/2 package firm tofu (about 1/2 pound), cut into 4 pieces
- 1 negi, sliced on an angle into 2-inch pieces
- 1 medium Spanish onion (about 3/4 pound), cut into 1/2-inch-thick slices
- 4 ounces shiitake mushrooms (about 8 pieces), stems removed
- 3 1/2 ounces enoki mushrooms (half of a 200-gram package), trimmed and pulled apart
- 1/2 pound chicken breast, thinly sliced
- 1 cup ponzu
- 4 teaspoons green yuzu kosho

## Instructions:
1. **Prepare the Chicken Dumplings**: In a food processor, combine chicken, ginger, miso, egg, and scallions. Pulse until a coarse paste forms. Transfer to a bowl, shape into a 1-inch-thick patty, and set aside.
2. **Set Up the Hot Pot**: Place cabbage and garlic in the bottom of a hot pot. Pour in water, add salt, and bring to a boil. Reduce heat to simmer.
3. **Cook the Dumplings**: Push the cabbage aside, use a teaspoon to scoop the chicken dumpling paste into the pot. Dip the spoon into the broth to ease scooping. Cook until dumplings float, about 3 minutes.
4. **Add Remaining Ingredients**: Add tofu, negi, onion, shiitake, and enoki mushrooms to the pot. Simmer for 5 minutes, then add chicken slices on top and simmer until cooked through.
5. **Serve**: Place the hot pot on the dining table. Serve with ponzu and yuzu kosho for dipping.

## Techniques and Their Purposes:
- **Making Chicken Dumplings**: The coarse paste created for the dumplings ensures they have texture and hold together during cooking. The mixture of ingredients like miso and ginger adds depth of flavor.
- **Layering Ingredients in Hot Pot**: Adding ingredients in stages and grouping them allows each to cook properly and retain distinct flavors and textures.
- **Simmering vs. Boiling**: Simmering the hot pot rather than boiling ensures that delicate ingredients like tofu and mushrooms cook gently and don’t fall apart.
- **Serving with Ponzu and Yuzu Kosho**: Ponzu provides a citrusy, umami-rich dipping sauce that complements the savory flavors of the hot pot, while yuzu kosho adds a spicy, aromatic kick.