{"id":132661,"title":"Chanko Nabe – The Sumo Wrestlers’ Hot Pot","modified":"2026-06-13T11:19:00+02:00","plain":"An incredible recipe for the famous sumo wrestlers’ hot pot! Hearty, warming, and perfect for sharing\n\n\n\nHere\u2019s a wonderful traditional Japanese stew for the chilly days of autumn. This generous, deeply satisfying simmered dish, with its savory broth and chicken meatballs, is pure comfort food. Meat lovers are in for a treat!\n\n\n\nWhat is Chanko Nabe? \n\n\n\nIn Japan, mention Chanko Nabe and sumo immediately comes to mind. Behind this grand dish from Japanese cuisine lies a true cultural and sporting institution. Chanko Nabe emerged in a samurai society where the practice of sumo began to grow and take root. It also proved to be a very practical meal for athletes who needed to restore their strength.\u00a0\n\n\n\nIf you thought a ramen recipe had plenty of additions beyond the broth…\n\n\n\nSince sumo has been an emblematic part of the country\u2019s martial arts for several hundred years, Chanko Nabe is also known as \u201csumo stew.\u201d And where there is sumo, there is strength and energy. Naturally, that is where this dish really comes into its own: not just as a convivial, family-style meal, but also as a fundamental part of the Japanese athletic routine\u2026 \n\n\n\nThe name of the dish speaks for itself. \u201cNabe\u201d means \u201cpot\u201d and refers directly to a simmered dish. \u201cChanko\u201d is a term for a meal made specifically for sumo wrestlers. In other words, the original idea behind Chanko Nabe is simple: it is meant to be substantial. \n\n\n\nAnother legendary Japanese hot pot: sukiyaki, seared in soy sauce and dipped in raw egg\n\n\n\nAlong with the broth, you\u2019ll find all kinds of vegetables, meat, and sometimes even seafood or fish. Cod, shrimp, pork, chicken, tofu, napa cabbage, shiitake mushrooms\u2026 Everything goes in! No wonder it is said to be sumo wrestlers\u2019 favorite dish before a bout.\u00a0\n\n\n\nThat said, there is no single standard recipe for Chanko Nabe. Everyone makes it their own way, depending on the season, their cravings, and the region. It also varies greatly from one sumo stable to another. \n\n\n\nAs the story goes, many cooks use chicken because it is considered lucky for the wrestlers. Since the animal stands on two legs, it is said to help the sumo wrestler stay firmly on his own two feet. That is what tradition says, at least. In reality, recipes vary from place to place, but Chanko Nabe remains fundamentally the same: loaded. Don\u2019t worry, though\u2014you won\u2019t suddenly develop a gargantuan build after trying my recipe!\n\n\n\nWhere does Chanko Nabe come from? \n\n\n\nChanko Nabe is, above all, a cultural story. It is said that during the Edo period (1603-1868), sumo became a sport in its own right, and the wrestler came to embody character, strength, and power. \n\n\n\nThat image was reinforced in part by the increased consumption of Chanko Nabe itself, along with plenty of rice dishes. During the Meiji period, which followed the Edo period, the wrestler Hitachiyama is said to have created this much-needed dish to maintain his strength and gain weight.\u00a0\n\n\n\nThe base of chanko nabe is a simple chicken broth, but you can also make a chintan ramen broth\n\n\n\nBecause Chanko Nabe is so filling, it became the ideal dish for sumo stables, especially since it could be prepared in large enough quantities to feed everyone. \n\n\n\nSome people who have visited restaurants specializing in Chanko Nabe (often run by former wrestlers) say they could not finish their bowl. Sumo wrestlers need to eat large quantities to maintain and build their strength, which explains the dish\u2019s abundant, hearty, and rich character\u2014one that has endured over the years. Since becoming more widely popular, Chanko Nabe has come to be seen as a generous, comforting dish that is also easy to make!\n\n\n\nThe main ingredients in Chanko Nabe\n\n\n\n\n\n\n\nThe broth: what would Chanko Nabe be without broth? It is the foundation of the dish, bringing richness, depth, and plenty of umami. It coats every component of the Chanko Nabe and makes the whole dish deeply satisfying. \n\n\n\nSake: this rice wine adds gentle, subtle notes to the broth. Paired with mirin, another sweet rice wine, it balances the dish\u2019s saltier flavors with a touch of roundness. \n\n\n\nKombu: an essential ingredient when preparing the broth. In that sense, it is almost comparable to dashi broth. Kombu brings intensity; it is naturally rich in umami and adds a subtle oceanic note to the dish. \n\n\n\nWhite miso: this is the rich, savory element that makes all the difference. It is less fermented than other types of miso, which makes it especially mild and creamy. That said, you can also use stronger misos, such as red miso (that\u2019s what I do in the steps).\n\n\n\nLight soy sauce: since the preparation is fairly mild up to this point, the soy sauce used in the chicken meatballs adds a measured salty note that contrasts nicely with the other flavors. \n\n\n\nPanko breadcrumbs: panko is lighter than traditional breadcrumbs, as well as crispier and airier. In short, it is ideal for this recipe, because it keeps the meatballs from feeling too heavy. \n\n\n\nNapa cabbage: mild and very slightly sweet, it brings lightness, freshness, and crunch to Chanko Nabe. An autumn vegetable\u2014perfect timing!\n\n\n\nShiitake mushrooms: these add earthy flavor, texture, and depth to the dish. They are exactly the kind of ingredient you often find in Chanko Nabe recipes. \n\n\n\nUdon noodles: these are especially well suited to Chanko Nabe. They are hearty, thick, chewy, and wonderfully satisfying. In this recipe, I use precooked udon.\n\n\n\n\n\n\tChanko Nabe \u2013 The Sumo Wrestlers' Meal\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tBroth1.5 L chicken broth (unsalted)60 ml sake80 ml mirin2 tablespoons ginger juice (made by grating ginger, then squeezing it through cheesecloth)4 cloves garlic (crushed)0.5 onion (halved, unpeeled)1 teaspoon dried shiitake mushroom powder (grate about a quarter of a mushroom)1 piece kombu145 grams white misoChicken Meatballs230 g chicken (ground; ideally use thigh meat)2 teaspoons ginger juice (made by grating ginger, then squeezing it through cheesecloth)2 teaspoons light soy sauce2 tablespoons cornstarch6 tablespoons panko breadcrumbs1 stalk green onion (very finely chopped)1 egg (beaten)StewChicken meatballs680 g cod fillet (fresh, unsalted)8 large shrimp (raw)170 g sliced pork belly4 chicken thighs400 g medium-firm tofu (momen dofu)0.5 napa cabbage6 green onions\/scallions6 shiitake mushrooms (fresh)To Serveponzu sauceprecooked udon noodles\t\n\t\n\t\tBrothCombine all the broth ingredients except the miso in a large saucepan. Bring to a gentle simmer over medium heat.Once simmering, ladle several spoonfuls of broth into a small bowl.Add the white miso to the bowl and whisk until smooth.Gradually stir the miso mixture back into the broth, whisking to dissolve any lumps. Once the miso is incorporated, do not let the broth boil. Turn off the heat as soon as it begins to simmer and small bubbles appear around the edges of the saucepan.Cover and set aside.After 10 minutes, remove the kombu and onion.Chicken MeatballsCombine all the ingredients in a large bowl. Mix thoroughly with your hands.Mix until well combined and the mixture turns pale.Shape into chicken meatballs about 2.5 cm across. If the mixture is too loose to hold its shape, add more panko as needed.StewCut the cod fillet into 5 cm pieces.Peel and devein the shrimp.Cut the pork belly into 5 cm pieces.Cut the chicken into bite-sized pieces.Cut the tofu into roughly 2.5 cm cubes.Separate the napa cabbage leaves and cut them into smaller pieces.Slice the green onions into 5 cm pieces.Remove the stems from the shiitake mushrooms, then cut a small star shape into each cap.For the SetupArrange all the stew ingredients\u2014the chicken meatballs, cod, shrimp, pork belly, chicken thighs, tofu, napa cabbage, green onions, and shiitake mushrooms\u2014on platters. Set the platters on the table.Pour the ponzu sauce into small individual dipping bowls at each place setting, along with chopsticks, a soup spoon, and a soup bowl.Place a portable burner on the table next to the ingredient platters.Place the pot of Chanko Nabe broth on the burner. If you do not have a portable gas burner, cook the stew on the stovetop, transfer it to a large bowl, and serve it family-style. Alternatively, bring the pot to the table to enjoy each batch, then return it to the stovetop to start the next one.To Serve the Chanko NabeBring the broth to a gentle simmer over medium heat. Once simmering, add the fish, tofu, firmer parts of the cabbage, a few pieces of green onion, and a few mushrooms. You do not need to add all the ingredients at once; cook in batches if you prefer.Cover and cook for 10 minutes, or until the vegetables are tender and the fish is cooked through. Transfer the cooked ingredients to individual soup bowls. Next, add the meatballs, chicken (or more fish), and vegetables to the broth. Cover and cook for 10 minutes. Keep in mind that the vegetables and tofu cook more quickly than the meatballs, seafood, and chicken.Keep the broth gently simmering throughout. If the liquid level drops, add a little water or chicken broth so there is enough liquid to heat the noodles at the end. Even if you dilute the broth, the flavorful ingredients will continue to enrich it as they cook.When everyone is ready for noodles, remove any remaining solids from the broth and add the precooked udon noodles. Simmer until heated through, then ladle into soup bowls and serve.\t\n\t\n\t\tAlthough it adds to the prep time, I strongly recommend making your own chicken broth. The result will be even more flavorful.\n\t\n\t\n\t\tHauptgericht, Suppen und Br\u00fchenjapanisch\t\n\n\n\n\n\nCulinary sources\n\n\n\nI used the recipe from Just One Cookbook as a base; it is itself adapted from Amy Kaneko\u2019s book of Japanese recipes, \u201cLet’s Cook Japanese Food!: Everyday Recipes for Authentic Dishes\u201d. It is available only in English, but I was able to flip through it and, honestly, it is excellent. If you are comfortable cooking in English, it is worth picking up. As for my own modifications, they are mainly in the broth: the amounts of garlic, onion, shiitake powder, and kombu.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=132661"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/132661\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/18203"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=132661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=132661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=132661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}