Chanko Nabe (Chicken and Pork Meatball Hot Pot)
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Ingredients
- 300 g chicken mince
- 300 g pork mince
- 4 spring onions, finely sliced
- 10 g fresh root ginger, grated
- 1000 ml chicken stock
- 3 tbsp white miso paste
- 300 g savoy cabbage, shredded
- 300 g firm tofu, cubed
- 150 g shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 700 kcal
- Protein
- 51.2 g
- Carbohydrate
- 69.2 g
- of which sugars
- 5.1 g
- Fat
- 22.9 g
- of which saturates
- 6.4 g
- Fibre
- 6.2 g
- Salt
- 4.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Mix the chicken mince and pork mince with half the spring onions, the ginger and a pinch of salt, then shape into 16 small meatballs.
- 3
Bring the chicken stock to a simmer in a large pan and whisk in the white miso paste until dissolved.
- 4
Drop in the meatballs and simmer gently for 10 minutes until they float and no pink remains inside; cut one open to check.
- 5
Add the cabbage, tofu and shiitake and simmer for 8-10 minutes more until the cabbage is tender.
- 6
Stir in the soy sauce and taste, adding a little more if needed.
- 7
Ladle into bowls, scatter with the remaining spring onions and serve with the rice.
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