Chanko Nabe

Chanko Nabe

Hearty and Powerful. Chanko Nabe is the legendary hot pot traditionally eaten by sumo wrestlers in Japan. Packed with protein and vegetables in a rich chicken-based broth, this hearty stew is perfect for feeding a crowd from your donabe pot.

Ingredients

For the broth:

  • 6 cups chicken stock
  • ¼ cup sake
  • ⅓ cup mirin
  • 3 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced

For the chicken meatballs (tsukune):

  • 300g ground chicken
  • 1 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 2 tablespoons panko breadcrumbs
  • 1 egg
  • 2 chopped scallions

For the hot pot:

  • ¼ napa cabbage, chopped
  • 2 bok choy, quartered
  • 1 block firm tofu, cubed
  • 200g shiitake mushrooms, stems removed
  • 1 daikon radish, sliced
  • 2 negi (Japanese long onions), sliced
  • 200g udon noodles
  • Shungiku (chrysanthemum leaves) for garnish

Instructions

  1. Make the meatballs: Mix all tsukune ingredients together. Form into small balls about 3cm in diameter.
  2. Prepare the broth: Combine chicken stock, sake, mirin, soy sauce, miso, ginger, and garlic in your donabe. Bring to a simmer.
  3. Cook the meatballs: Gently drop the chicken meatballs into the simmering broth. Cook for about 5 minutes until they float.
  4. Add vegetables: Add the harder vegetables first (daikon, negi), then cabbage, bok choy, mushrooms, and tofu.
  5. Simmer: Cover and cook for 10-15 minutes until all vegetables are tender.
  6. Add greens: Add shungiku leaves in the last minute of cooking.
  7. Serve: Ladle into bowls and enjoy with steamed rice. After the main course, cook udon noodles in the remaining broth for a hearty finish.

Tip: Chicken is the traditional protein because chickens stand on two legs — considered lucky for sumo wrestlers who lose if they touch the ground with anything other than their feet!

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