Welcome to Day 1 of my fourth series, Cooking Soups and Stews for 7 Days! Nothing is better than a hearty bowl of soup or stew to warm up your body inside and out since the weather getting colder. For Day 1, we will be making Japan’s Famous Chanko Nabe, also known as Sumo Stew. Homemade pork meatballs simmering in Chicken stock is the best way to start this new series!
Chanko Nabe is known as Sumo Stew because it is one of the most well-balanced meals you can have! It a chicken stock-based served with homemade pork meatball and paired with all kinds of vegetables. I am cooking it with napa cabbage, carrots, and mushrooms today, but you can also add whatever vegetable you want.
There is no set way of eating Chanko Nabe; it is often served on a portable stovetop, so it is simmering away while you add more pork meatballs, seafood, and vegetables to the pot. Today’s recipe can be a baseline for getting it set up, and you can then add any other topping you like.
Claypot I am using today: https://amzn.to/38p7bN5
Homemade Pork Balls:
500g of Ground Pork
2 stocks of Green Onion chopped
1 tbsp of Fresh grated Ginger
1 tsp of White Pepper
2 tbsp of Soy Sauce
2 tbsp of Sesame Oil
1.5 tbsp of Corn Starch
4-5 cups of Chicken Stock (salted)
Two thin slices of Ginger
Two cloves of Garlic grated
- Mix ground pork with chopped green onion, 1 tbsp of freshly grated ginger, 1 tsp of white pepper, 2 tbsp of Soy Sauce, one egg, 2 tbsp of Sesame Oil, and 1.5 tbsp of Corn Starch. Set it aside for 20 minutes.
- In a pot, add chicken stock, sliced ginger, and two cloves of grated garlic. Turn the heat up to medium-high and let it simmer for 10 minutes.
- Form individual 1.5 tbsp of meatballs and set aside
- Add all the vegetables into the soup, and add in the meatballs. Put the lid on and let it simmer for 3-5 minutes.
- Serve on its own or a portable stovetop with extra toppings such as more vegetables, pork belly slices, or seafood.