CHANKO NABE (SUMO STEW)
Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. This well-balanced meal is traditionally eaten by sumo wrestlers, but it's also enjoyed at home or some restaurants.
Provided by Namiko Chen
Categories Main Course
Time 1h
Number Of Ingredients 27
Steps:
- Gather all the ingredients for the Chanko Nabe broth. This 6-inch grater works great for grating ginger and collecting the juice from grating it. In this recipe, we use only the juice of the ginger.
- In a donabe clay pot, Dutch oven, or large pot, combine the chicken broth, sake, mirin, ginger juice, and garlic. Bring it all to a simmer over medium heat.
- Once simmering, transfer several spoonfuls of the broth into a measuring cup or small bowl. Then, add the miso to the measuring cup and stir until smooth and combined.
- Gradually add the miso mixture back into the broth in the pot, stirring to dissolve any lumps. Once you've incorporated the miso, do not let the broth boil. Turn off the heat as soon as the broth starts to simmer and small bubbles appear around the edges of the pot.
- Gather all the meatball ingredients.
- In a large bowl, combine the chicken, ginger juice, soy sauce, cornstarch, panko, green onion, and half of the beaten egg (reserving the remaining half for another use). Using your hands, mix it all together.
- Once the mixture becomes pale and well combined, shape it into 1-inch (2.5 cm) meatballs. If the mixture is too loose to form meatballs, sprinkle in additional panko, as needed.
- Cut the cod fillet into 2-inch (5 cm) chunks. Peel and devein the shrimp. Cut the sliced pork belly into 2-inch pieces. Trim the visible fat from the chicken thighs and cut the chicken into bite-sized pieces. Cut the tofu into 1-inch (2.5 cm) cubes. Separate the napa cabbage leaves and cut them into smaller pieces. Finally, slice the carrot and make flower-shaped cutouts with a vegetable cutter.
- Cut the negi (long green onions) diagonally into 1-inch-thick pieces, cut the green onions into 2-inch (5 cm) lengths, and remove the stems of the shiitake mushrooms, making a decorative cut on the caps if desired.
- Place all the stew ingredients-the meatballs, seafood, pork belly, chicken, tofu, carrot slices, napa cabbage, negi, green onions, and mushrooms-on platters. Set the platters on the table.
- Pour the ponzu sauce and sesame sauce (goma dare) into individual dipping bowls at each place setting along with chopsticks, a soup spoon (optional), and a soup bowl.
- Set a portable gas burner on the table next to the platters of ingredients. Place the donabe or pot filled with the Chanko Nabe broth on top of the burner. If you don't have a portable gas stove, you can cook the stew on the stovetop, transfer it to a large bowl, and serve it family style. Or, you can bring the pot to the table and enjoy each batch, then return it to the stove to start a new batch.
- Bring the broth to a simmer over medium heat. Once simmering, add the fish, tofu, tough parts of napa cabbage, negi, carrots, and some mushrooms. You don't have to put all the ingredients in at once; you may cook in batches if you prefer. Cover to cook for 10 minutes, or until the vegetables are tender and the fish is cooked. Transfer the cooked food to individual soup bowls. Then, add the meatballs, meat (or more fish), and vegetables to the broth, and cook covered for 10 minutes. Be aware that the vegetables and tofu cook more quickly than the meatballs, seafood, and chicken.
- Keep the broth at a simmer the entire time. If the liquid gets low, add a little water or chicken broth to have enough liquid to heat the noodles or rice at the end. Even though you are thinning the broth, the flavorful ingredients you are cooking continue to enrich it.
- When diners are ready for the final course, remove any solids in the broth and add the rice or precooked udon noodles. Simmer until heated through, then ladle into the soup bowls and serve.
- You can keep the leftovers in the pot or in an airtight container and store in the refrigerator for 24-36 hours. Reheat to enjoy.
Nutrition Facts : Calories 666 kcal, Carbohydrate 39 g, Protein 58 g, Fat 28 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 204 mg, Sodium 969 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 17 g, ServingSize 1 serving
TOM COLLINS COCKTAIL
Created in the late 1800s, the Tom Collins is said to be named after a wide-spread practical joke that swept the country. This cocktail, however, is no joke.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Gin Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass.
- Top with club soda and garnish with a lemon wedge.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 12.8 g, Fiber 0.7 g, Protein 0.2 g, Sodium 3.9 mg, Sugar 0.5 g
SUMO COLLINS
Steps:
- Pour the gin, lemon juice and simple syrup into a cocktail shaker, fill with ice, and shake vigorously. Strain into a 24-ounce glass filled with fresh ice, top with seltzer. Garnish with the orange wheel.
TOM COLLINS
The Tom Collins is perhaps the ultimate highball and one of history's most enduring cocktails. It was historically made with Old Tom gin, which is sweeter than London dry gin, but the drink works well with both types of the spirit. (Old Tom only recently became available again, thanks to the clamoring of mixologists.) A peculiar methodology is used in mixing up a Tom Collins. Though it contains fresh juice, which usually dictates that the drink must be shaken, it is nonetheless often built in the glass in which it is served. But shaking the drink and then straining it into an ice-filled highball works as well, and arguably leads to a better integrated cocktail.
Provided by Robert Simonson
Categories cocktails
Number Of Ingredients 6
Steps:
- Shake gin, syrup and juice with ice until chilled, about 15 seconds. Strain into an ice-filled highball. Top with soda water. Garnish with lemon wheel or wedge and a cherry.
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