How to Make Chanko Nabe at Home (Japanese Sumo Stew) | Sudachi

In this video, I'll show you how to make Chanko Nabe, the legendary hot pot that powers Japan's sumo wrestlers. This cozy, protein-packed stew comes together in just 40 minutes and features tender homemade chicken meatballs in a rich miso broth. Perfect for chilly nights when you need something warming and satisfying!

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% Daily Values based on a 2,000 calorie diet

Step 1

Mix ground chicken with yellow miso paste, soy sauce, grated ginger, and grated garlic in a bowl until well combined, ensuring no miso lumps remain. Whisk an egg in a separate bowl. Add the whisked egg and cornstarch to the chicken mixture, combine until sticky. Cover and refrigerate until ready to use.

Step 2

Combine dashi stock, chicken bouillon powder, soy sauce, mirin, grated ginger, grated garlic, and ground sesame seeds in a pot. Mix well and bring to a gentle boil over medium heat. Drop spoonfuls of the chicken mixture directly into the boiling broth using two spoons (mixture will be too wet to roll). Cover and cook for 3 minutes.

Step 3

Add carrots and root vegetables first, cooking for a few minutes. Add remaining vegetables and firm tofu, then simmer covered for 10 minutes. Turn off heat. Incorporate yellow miso paste using a miso strainer and chopsticks or small whisk to dissolve it into the broth. Alternative method: dissolve miso in a small amount of broth separately, then add to pot.

Step 4

Serve with rice, or enjoy leftover soup with udon noodles.