Gulasz sumo (Chanko Nabe)

Ilości zostały przeskalowane. Czasy gotowania i rozmiary naczyń pozostają takie same.

• 1 lb (450 g)450 g (1 lb) boneless chicken thighs, cut into 1.5-inch (4 cm) pieces
• 8 oz (225 g)225 g (8 oz) firm white fish fillets (such as cod or sea bass), cut into 1.5-inch (4 cm) pieces
• 8 oz (225 g)225 g (8 oz) napa cabbage, cut into 2-inch (5 cm) pieces
• 1 medium carrot (about 5 oz / 140 g), peeled and sliced diagonally ½ inch (1 cm) thick
• 1 medium daikon radish (about 8 oz / 225 g), peeled and cut into ½-inch (1 cm) half-moons
• 4 oz (115 g)115 g (4 oz) shiitake mushrooms, stems removed
• 4 oz (115 g)115 g (4 oz) enoki mushrooms, trimmed and separated
• 7 oz (200 g)200 g (7 oz) firm tofu, cut into 8 cubes
• 4 green onions, cut into 2-inch (5 cm) lengths
• 1 package (3.5 oz / 100 g) shirataki noodles, drained and rinsed
• ½ small head of bok choy (about 6 oz / 170 g), leaves separated

Bulion

• 6 cups (1.4 L)1.4 L (6 cups) chicken stock
• ¼ cup (60 ml)60 ml (¼ cup) sake
• 3 tablespoons (45 ml)45 ml (3 tablespoons) mirin
• 3 tablespoons (45 ml)45 ml (3 tablespoons) light soy sauce
• 1 teaspoon grated fresh ginger
• 1 clove garlic, grated
• ½ teaspoon salt (or to taste)

Do podania

• Ponzu sauce or additional light soy sauce mixed with a squeeze of citrus
• Chili oil or shichimi togarashi (optional)