Hello everyone, welcome back to another delicious lactose free recipe. I was watching a documentary the other day about a famous sumo wrestler. It was explaining all about his training and lifestyle which was quite fascinating. One thing stood out to me and that was Chankonabe. This beautiful vegetable filled broth would be eaten in large quantities by sumo wrestlers for nutrition as well as weight gain.
I did get scared when they mentioned weight gain. Surely one bowl of this lovely broth wouldn’t turn my figure rounder, right? Luckily, I did a little big of digging and found out that it was because it was consumed in such large quantities (8 bowls in one sitting!). Really eight bowls of anything would change your figure.
I set off on an adventure to find a good recipe that used ingredients that I would be able to get. Unfortunately, I do not live in japan (yet) so my choices are slightly limited as to what I can find. I stumbled upon a great recipe from my favorite cooking blog and YouTube channel; Cookingwithdog. Everyone needs to check out them because they post such amazing and delicious recipes. I have made one of their recipes before on my blog and it turned out so amazing. Here is another recipe from them that was simply too good not to share.
One day I will be able to go to Japan and I can’t wait to taste authentic Chankonabe made by professionals.
Ingredients
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Broth
- Chicken Meatballs
- Other Ingredients
Instructions
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The first step is to slice the vegetables. To prepare the cabbage slice off the white stalk in the center. Cut the leaves into small strips.
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Slice the leek thinly. Measure out the 60g needed for the meatballs and set the remainder aside for the broth later. Chop the 60g into small pieces and place in a bowl for later. Keep the remaining sliced leek.
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Prepare the chilli by slicing it in half and removing the seeds.
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To prepare the stock simply add in all the ingredients (stock, sake, salt, sugar, chilli and garlic) into a medium sized saucepan. Stir the broth and increase the heat.
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Moving onto the meatballs. In a bowl place the chicken, salt, sake, grated ginger, leek, starch and pepper.
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Mix thoroughly. I find it easier to use your hands to squish the ingredients together.
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When the broth begins to boil we can shape the meatballs. Use a spoon to shape the meatballs into balls. A tablespoon will give you pretty big sized meatballs and teaspoon will give you smaller ones. In my picture I used a tablespoon so they were really big. It is up to you how you big would like your balls.
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Place the meatballs into the broth and cook.
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When they are cooked add in the thin pork slices.
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Add in the cabbage and remaining leek. I also added in some mushrooms. When everything is nice and soft you can spoon in into a nice big bowl.
- Finish by adding the chives and sesame seeds.
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Serve, devour and enjoy.
