Chanko Nabe (Sumo Stew)

Name: Chanko Nabe (Sumo Stew)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 200 g ground chicken (or ground turkey/pork); 1 egg; 1/2 tsp Japanese soy sauce (koikuchi shoyu); ½ tbsp yellow miso paste (awase); ½ tsp grated ginger root (or ginger paste); 1 clove grated garlic (or ½ tsp garlic paste per clove); 2 tbsp cornstarch (or potato starch); 1000 ml dashi stock (homemade or quality dashi packets); 1 ½ tbsp Chinese-style chicken bouillon powder (based on 1 tsp = 200ml soup ratio, scale to your brand's strength); 1 tbsp Japanese soy sauce (koikuchi shoyu); 1 tbsp mirin; 1 tsp grated ginger root (or ginger paste); 2 cloves grated garlic (or ½ tsp garlic paste per clove); 2 tbsp ground sesame seeds; 2 tbsp yellow miso paste (awase); 1 carrot (peeled and cut into thick rounds); 1 Japanese leek (naganegi) (white part, cut into thick diagonal slices); 1 bunch enoki mushrooms (stems removed); 2 fresh shiitake mushrooms (stems removed); ⅛ Napa cabbage (roughly cut); 150 g firm tofu (cubed); 1 bunch potherb mustard (mizuna) (stems removed)

Instructions

Prep:20minCook:20min

Chanko nabe is a traditional hot pot dish eaten by Japanese sumo wrestlers. It's packed with vegetables, tofu, and fragrant, tender homemade chicken meatballs served in a warming miso-flavored broth.

Updated at: Sat, 10 Jan 2026 03:37:48 GMT