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Yebisu

Miyagino Beya's Minced Chicken Dumpling Chanko

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I happened to sleep in on Monday morning and while watching TV saw an episode of NHK's "Kyou no Ryouri" featuring reps from Miyagino and Tamanoi Beya showing how to prepare some of their stables' signature chanko dishes.

I translated Miyagino Beya's Minced Chicken Dumpling chanko for mum....so I thought I'd pass it along for anyone interested in trying one of the recipes responsible for keeping Hakuhou in such good form.

Original Japanese

宮城野部屋の鶏だんご鍋

材料(5~6人分)
鶏だんご(作りやすい分量)
・鶏もも肉 600g
・鶏むね肉 300g
・たまねぎ (みじん切り) 1/2個分
・しょうが(みじん切り) 50g
・卵 3個

・酒 カップ3/4
・みそ 大さじ3
・塩 大さじ1強
・コショウ 少々


スープ

・水 4リットル
・昆布(16×6cm) 1枚
・削り節 20g
・うす口しょうゆ カップ1/4
・みりん 大さじ2と2/3
・塩 大さじ1と1/2


・豚バラ肉 200g
・大根 100g
・白菜 1/4個
・ほうれんそう 1把
・えのきだけ 1袋
・しめじ 1パック
・絹ごし豆腐 1丁(350g)
・油揚げ 2と1/2枚

<作り方>

1 具材の下ごしらえ
豚肉は7~8cm幅に切る。大根は皮をむいて1cm厚さの短冊形に切り、ゆでる。白菜はザク切りにし、ほうれんそうは根元の汚れを落とす。えのきだけとしめじは根元を取り除き、食べやすくほぐす。 豆腐は6等分に切り、油揚げは半分に切ったあと、斜め半分に切る。

2 スープを作る
鍋に水(4リットル)、昆布(16×6cm)1枚を入れて中火にかけ、沸いたら昆布を取り出す。火を止めて削り節(20g)を加え、そのまま15分間

おく。削り節を取り出し、うす口しょうゆ(カップ1/4)、みりん(大さじ2と2/3)、塩(大さじ1と1/2)を加える。

3 鶏だんごを作る
鶏もも肉とむね肉はミンチ機でひいて、大きめのボウルに入れる。酒

(カップ3/4)、卵(3個)、みそ(大さじ3)、たまねぎとしょうがのみじん切り、塩(大さじ1強)、コショウ(少々)を加えて、粘りが出るまでしっかり練る。

●ポイント

練り方が足りないと形がくずれるので、肉から粘りが出てたまねぎとくっつくまで練って下さい。

4 煮る
具は全量を入れず、1/3~1/2量ほどを用意する。2の鍋をを中火にかけ、

温まったら豚肉を入れる。しゃもじに鶏だんごを適量のせ、手前から菜箸で俵形に落とす。2~3回繰り返し、アクを取り除きながら煮る。

5 4に火が通ったら大根、白菜、きのこ類、豆腐、油揚げを加え、最後にほうれんそうを半分にちぎって入れて煮る。

6 野菜が柔らかくなったら器に盛る。沸騰しない程度の火加減にして、

残りの具を順次追加しながら煮る。お好みでご飯を添える。

Translation

Miyagino Beya’s minced chicken dumpling Chanko

Ingredients (Serves 5 to 6 people)

Minced chicken dumplings

· 600g of chicken thigh

· 300g of chicken breast

· 1 or 2 finely chopped brown onions

· 50g of finely chopped ginger

· 3 eggs

· ¾ cup of sake

· 3 tablespoons of miso bean paste

· Around 1 tablespoon of salt

· A pinch of pepper

Chanko broth

· 4 litres of water

· One 16cmx6cm sheet of Konbu seaweed

· 20g of bonito flakes

· ¼ cup of lightly flavoured soy sauce

· 2 and 2/3 tablespoons of mirin

· 1 and a ½ tablespoons of salt

Additional ingredients and tools

· 200g pork belly

· 100g of daikon radish

· ¼ chinese cabbage (nappa cabbage)

· 1 bunch of spinach

· 1 pack of Enoki mushrooms

· 1 pack of Shimeji mushrooms

· 1 350gm block of soft (silken) tofu

· 2 and a ½ sheets of fried tofu (abura age)

How to make

1. Initial preparation

a. Cut the pork belly into 7-8cm wide pieces.

b. Peel the daikon radish, cut into narrow strips roughly 1cm thick and then slightly pre-boil.

c. Wash the Chinese cabbage and spinach and then cut the Chinese cabbage, against the grain, into roughly 3-4cm wide pieces.

d. Remove the very bottom part of the Enoki and Shimeji mushrooms and cut into mouth sized pieces.

e. Cut the block of tofu into six equal parts

f. Cut the fried tofu sheets in half and then cut again diagonally.

2. Making the broth

a. Add the 4 litres of water to the pot.

b. Put the sheet of Konbu seaweed into the water in the pot and place over a medium flame.

c. When the water begins to boil remove the sheet of Konbu seaweed.

d. Turn off the heat and add the 20g of bonito flakes.

e. Let it sit for 15 minutes in order for the bonito flakes to infuse the broth.

f. When the 15 minutes is up, remove the bonito flakes.

g. Then add the lightly flavoured soy sauce, mirin and salt.

3. Making the minced chicken dumplings

a. Blend the chicken thigh and breast meats in a blender and place in a mixing bowl.

b. Add the sake, eggs, miso bean paste, onion, ginger, salt and pepper.

c. Firmly knead the mixture until it has a nice sticky consistency.

**POINT - You must knead the mixture firmly so as to avoid the dumplings from crumbling when placed in the broth. As such, you should knead until such time as the chicken mince and onion firmly adhere to one another.

4. Boiling the final product

a. Place 1/3 to ½ of the initially prepared ingredients (from step 1) to the broth (from step 2) and place over medium heat. When it has warmed up, add the pork belly.

b. Next place a portion of the sticky minced chicken dumpling mixture (from step 3) onto a broad wooden spoon or ladle.

c. Using cooking chopsticks, slide bite-sized clumps of the mixture off of the spoon into the slightly boiling broth. (Translator’s note: Making these roughly bite sized clumps with the chopsticks is much like eating rice with chopsticks; picking up roughly bite-sized clumps of rice from the bowl to place in your mouth.)

d. Drop roughly two or three spoonfuls/ladlefuls of the mixed chicken dumpling mixture into the slightly boiling water while also removing the scum from the surface of the broth.

5. Serving

a. When the vegetables become soft the chanko is ready to serve.

b. Over a low heat, making sure the chanko is not boiling, you can go on adding the reminder of the ingredients as you like serving with cooked white rice.

Hope you enjoy!

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I have to say Morty....it looked amazing!!

l_1418350428_4788.jpg

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Thanks for that Yebisu. Will definitely have to give it a try as well but not until winter as its too hot here now.

I have a recipe somewhere with the original quantities including about 10kgs of meat.

We make a sensational Miso based Chanko for our annual Sumo Sushi Sake Chanko Taiko fundraiser (purposely overly descriptive title for make benefit of japanese authenticity)

http://www.allthingsgym.com/chanko-nabe-sumo-stew/ Here is some more on chanko including a link to the ridiculously titled 10,000 calorie chanko diet This is complete rubbish but idiots on the net believe anything. At least its better than say the usually 20,000 calories that idiot journos always quote.Some even say 20,000 per meal because they copied one ignoramus and the rest do the same. There is no way that chanko could have 10,000 calories unless it had up to 7 kgs of chicken mince or 2.5kgs (19 cups) of cheese.

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What a pity my sister in law is allergic to mushrooms, or I would so make this.

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What a pity my sister in law is allergic to mushrooms, or I would so make this.

Make it for your mother in law instead. B-)

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What a pity my sister in law is allergic to mushrooms, or I would so make this.

Make it for your mother in law instead. B-)

She doesn't live in my house.

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That miso nabe sounds tasty Johnofuji and the title of it sounds even better!!

Just like good chanko it's definitely a mouthful!

Like your idea too Jakusotsu.

My mother-in-law is daibetic.....got me wondering now if I could make some type of chanko loaded with sugar?

Thanks for the link too Akinomaki. It provides far more context than I could ever hope to provide, and pictures as well; something I failed miserably to do.....

Actually Iwasaki (Iwazaki?), the guy on the second page of that article, was actually the gentleman who demonstrated the procedure to the "Kyou no Ryouri" host.

For those who read Japanese, I also have Takasago Beya's detailed chanko recipes stored in my bookmarks folder:

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Just a note on Taksago Beya's page.....

I have my computer set up to read Japanese however, regardless of this, it often wreaks encoding havoc on my browser.

Should it appear as a jumbled mess of code, just change the view settings manually to Japanese (Shift_JIS) encoding.

Cheers

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On 09/01/2015 at 10:19, Akinomaki said:

An article with 7 pages and 20 pics about the Miyagino-beya chanko that raised Hakuho.
http://www.sanspo.com/sports/news/20150108/sum15010810000002-n1.html

On 09/01/2015 at 22:49, Yebisu said:

Iwasaki, the guy on the second page of that article, was actually the gentleman who demonstrated the procedure to the "Kyou no Ryouri" host.

Miyagino-beya manager and chanko-ban-cho Iwasaki  (left) and the active chanko-cho of the heya Hakkairyu on the 20th taught and prepared the heya's traditional Naruko-chanonabe なる子ちゃんこ鍋 in Osaki, Miyagi, at a short course for local restaurant and ryokan cooks. http://www.kahoku.co.jp/tohokunews/201812/20181221_12052.html

20181221_182004ja.jpg

Local TV news page with video http://www.tbc-sendai.co.jp/01news/fr.html?id=00003981

Iwasaki handed out certificates to have the restaurant show it serves the original Naruko-chankonabe, like those listed in these menus: http://www.naruko.gr.jp/news/uploads/naruko-chanko-28-all-menu.pdf

26 were certified so far, e.g. https://www.google.de/search?as_q=宮城野部屋直伝「なる子ちゃんこ鍋」&as_qdr=all&as_sitesearch=+http%3A%2F%2Fwww.naruko.gr.jp%2F&as_occt=title

6 new cooks got a certificate

2013 Miyagi pref. news about Naruko-chankonabe https://www.youtube.com/watch?v=olObo90urzg

Edited by Akinomaki
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