Cook the Book: Sumo Wrestler Hot Pot

To make the chicken dumplings, place the chicken, ginger, miso, egg, and scallions in the work bowl of a food processor fitted with the metal blade. Pulse until the mixture becomes a coarse paste.

Transfer to a bowl and form into a 1-inch-thick patty, which will make the scooping simpler and faster. Set aside.

Prepare the broth by combining the chicken stock, sake, and salt in a bowl; reserve.

Place the cabbage and garlic in the bottom of a hot pot.

Pour in the broth. Cover the hot pot and bring it to a boil over high heat. Uncover the pot, and decrease the heat to medium so the liquid simmers.

Add the tofu, negi, onion, shiitake mushrooms, and enoki mushrooms to the hot pot, arranging each ingredient in a separate, neat bunch. Cover and simmer for 5 minutes. Uncover the pot and lay the pork belly slices on top of the other ingredients. When the pot returns to a boil, simmer until the pork belly is cooked through, about 5 minutes more.

Transfer the hot pot to the dining table.

Serve the ingredients together with the broth in small bowls, accenting with yuzu kosho.

Suggested side dish: Ramen