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!

Cook it in the real thing: Shop the Captain Cranberry Japanese Donabe.

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