Description
Chanko-nabe. The Japanese word "nabe&q uot; - literally means "pot&am p;quot; but also the whole category of dishes that are cooked in it. In Japan there are many varieties of nabe with various ingredients. This dish is prepared on the basis of a broth and served together with rice, it's quick and easy, preparing literally from what is at hand, and the dish is very nutritious. For such properties, this dish is loved and sumo wrestlers who need to quickly regain their strength. The version of sumo is called "chanko-nabe" (chanko-, Anko-), and prepared in the traditional way. Despite the great variability and the validity of different ingredients, the original chanko-nabe from all types of meat were used only chicken. It was connected with an interesting legend - fighters believed that eating the meat of four-legged animal, they might find themselves in his position, and the hands touch the floor in sumo means a loss. This tradition has long since disappeared, and today I offer you to revive it, after reading the recipe for chanko-nabe with chicken.
Ingredients
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Figure
150 g
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Chicken's leg
3 piece
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Shrimp
1 cup
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Mushrooms
1 cup
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Carrots
1 piece
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Leeks
1 piece
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Green onions
1 coup
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Cabbage
1 pack
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Soy sauce
0.2 cup
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Starch
1 Tbsp
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Salt
Cooking
To prepare the products. Optionally to this set, you can add pieces of red and white fish, other seafood, meat slices, soy sprouts, tofu and even raw egg. The more ingredients the richer and more nutritious it will dish.
To prepare the rice. Rice "japonica" from Mistral, which is ideal for Japanese dishes, rinse well until water is clear. Pour water in the ratio 1:2, bring to boil, reduce heat, cover tightly with a lid and cook for 20 minutes on low heat, without opening the cover. After 20 minutes turn off the heat and leave the rice under the lid to "reach" for another 10 minutes. Ie rice for this dish is prepared as sushi.
Meanwhile, slice the vegetables julienne. Additionally, grind a handful of green onions.
From chicken legs to cut off pieces of meat.
Meat from the remaining bones to cook the broth with pieces of vegetables used. Ready strain the broth and save.
While preparing the broth and grind the pieces removed from the lower legs of meat in the stuffing.
Mix the resulting minced handful of chopped green onions, add 3 tsp soy sauce, salt and pepper to taste, add a spoon of starch and mix well.
From the resulting mass with spoons or wet hands formed into meatballs. * To make meatballs do not have, you can do just meat, but in my opinion, meatballs give a special "richness" of the finished dish.
Put on fire a pot/pot/tol testennou the pot in which you will be served a dish, and pour into it the prepared broth. Add the soy sauce. Bring to a boil. *If you have miso paste - dissolve it first in the broth - you will get exactly what you need. If miso is not, it is possible to dispense soy sauce.
You can now lay the prepared ingredients. First, those that are cooked longer. I have first - meatballs.
Followed by mushrooms, carrots and more rigid petioles of Chinese cabbage.
After a couple of minute shrimp.
Then the remaining greens.
After that, the pot covered with a lid and is cooked at a low boil for about 5 minutes.
It is perfect if you have a gas burner or tile. In this case, the whole process of cooking can be arranged directly at the dining table. If the dish is still cooked on the stove, it is possible to use, for example, stand from a fondue and transfer the pot to the table.
Around the pot to place the bowls with the prepared ingredients. In one of the cups to spread the previously prepared Fig. *Rice is a very important component in this recipe. As a Supplement to the rest of the ingredients and the broth, the rice is "hard" basis of the food and enhances its nutritional value.
It is believed that "chanko nabe" need is the following: first eat all the ingredients from the pot, and then pour the remaining broth over the rice and eat every last drop, enjoying the resulting rice soup. Japan is also the characteristic style of "Sukiyaki" - when on the table is a pot of barely boiling broth, in which everyone adds the ingredients to your liking. Therefore, the broth is saturated with new flavors and aromas, and at the end of this broth is also filled with rice. For "nabe" is necessarily cooking all the ingredients together right in the pot. It allows to achieve the desired taste of the broth. But to consume this dish in the style of "Sukiyaki" as possible - add to your bowl with rice all of the desired ingredients, pour the contents of the pot, have fun and gain the strength and health of famous Japanese wrestlers!
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