Chanko Nabe and Zosui

Ingredients for 4 servings:

• 1 1/4 liters dashi
• 4 tbsp soy sauce
• 4 tbsp sake
• 4 tbsp mirin
• 1 tsp salt
• ½ bundle of glass noodles (harusame), approx. 125 g, dried
• 250 g minced meat, preferably chicken
• ½ tsp salt
• some spring onions, chopped
• 1 tsp ginger powder
• 300 g meat, traditionally beef, cut into slices or strips
• ½ Chinese cabbage, cut into strips
• 1 stalk(s) leek, sliced ​​diagonally
• 1 pack of diced tofu (approx. 250g)
• 1 pack of mushrooms (Shimeji mushrooms), or as desired, approx. 100 g
• 1 pack of mushrooms (Enoki mushrooms), or as desired, approx. 100 g
• 1 pack of soup vegetables, finely chopped
• 1 liter of soup (leftover soup from the chanko), top up with water/dashi if necessary
• 500 ml rice, cooked
• some spring onion(s)
• 2 eggs, beaten

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Japanese sumo stew

For the Chanko Nabe soup, combine dashi, soy sauce, sake, mirin, and 1 teaspoon of salt in a pot. Bring to a boil and keep warm. Mix the ground beef, 1/2 teaspoon of salt, spring onions, and ginger well. Form into small, bite-sized dumplings and add to the soup. Chop the remaining ingredients as needed and toss them into the soup little by little. Simmer for 10 minutes. Serve, reserving enough soup for the zosui. For the zosui, bring the remaining soup to a boil. Add rice and cook until slightly thickened. Add chopped spring onions and beaten eggs and continue cooking for about 1 minute. There is no “correct” recipe for Chanko, so the ingredients are usually not so strict. If you don’t like mushrooms, for example, you can leave them out; if you prefer other mushrooms, just use others. The zosui is a simple basic recipe; it can certainly be expanded upon as desired.