Chanko Nabe Recipe (Sumo Stew) 💪 #japanesefood

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Step 1

Combine ground chicken with yellow miso paste, soy sauce, grated ginger, and grated garlic in a bowl. Mix thoroughly to eliminate any miso lumps.

Step 2

Lightly whisk an egg in a separate bowl.

Step 3

Add the egg and cornstarch to the chicken mixture, mix until sticky. Cover and refrigerate until cooking time.

Step 4

Combine dashi stock, chicken bouillon powder, soy sauce, mirin, grated ginger, grated garlic, and ground sesame seeds in a pot. Bring to a gentle boil over medium heat.

Step 5

Drop spoonfuls of the chicken mixture directly into the boiling broth (mixture is too sticky to roll).

Step 6

Cover and cook for 3 minutes.

Step 7

Add carrots and other root vegetables first, boil for a few minutes.

Step 8

Add remaining vegetables and firm tofu, then simmer covered for 10 minutes.

Step 9

Turn off heat and incorporate yellow miso paste using a miso strainer and chopsticks or whisk.

Step 10

If you don't have a miso strainer, dissolve miso in a small amount of broth first before adding to the pot.

Step 11

Serve with rice or enjoy leftover soup with udon noodles.