Chanko Nabe (Sumo Stew)

Name: Chanko Nabe (Sumo Stew)
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Japanese
Ingredients: ½ lb ground chicken; ½ large egg (50 g each w/o shell) ((beaten)); 1 green onions/scallion; 2 inches ginger ((grated and squeezed for 2 tsp ginger juice)); 2 tsp soy sauce; 6 Tbsp panko (Japanese breadcrumbs); 1 Tbsp cornstarch; 6 cups chicken stock/broth; ¼ cup sake; ⅓ cup mirin; 2 cloves garlic ((crushed)); 4 inches ginger ((grated and squeezed for 2 Tbsp ginger juice)); ½ cup white miso; chicken meatballs ((see ingredients above)); 4 boneless, skinless chicken thighs; 1½ lb cod fillet; 8 shrimp; 14 oz medium-firm tofu (momen dofu); 6 oz sliced pork belly ((optional)); 4–6 shiitake mushrooms; ½ head napa cabbage; ¼ carrot; 2 Tokyo negi (naga negi; long green onion); 6 green onions/scallions; ponzu ((or make my Homemade Ponzu recipe)); sesame dipping sauce ((goma dare)); 4 servings cooked Japanese short-grain rice ((or precooked udon / ramen noodles; for the final course))

Instructions

Prep:45minCook:15min

Chanko Nabe or Sumo Stew is a hearty hot pot with chicken meatballs and vegetables simmered in a gentle and creamy miso-chicken broth. Eaten daily by Japanese sumo wrestlers, this comforting dish is easy to make at home. I’ll show you how to build deep flavor and cook everything at the table for a memorable meal.

Updated at: Mon, 02 Mar 2026 08:36:00 GMT