Chanko Nabe – The Sumo Wrestlers' Meal

4.95/5 (18)

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Course: Main course, Soups and broths

Cuisine: Japanese

Servings: servings

Calories: 665kcal

1.5 L chicken broth unsalted
60 ml sake
80 ml mirin
2 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 kombu
145 grams white miso

230 g chicken ground; ideally use thigh meat
2 teaspoons ginger juice made by grating ginger, then squeezing it through cheesecloth
2 teaspoons light soy sauce
2 tablespoons cornstarch
6 tablespoons panko breadcrumbs
1 stalk green onion very finely chopped
1 egg beaten

Combine all the broth ingredients except the miso in a large saucepan. Bring to a gentle simmer over medium heat.
1.5 L chicken broth, 60 ml sake, 80 ml mirin, 2 tablespoons ginger juice, 4 cloves garlic, 0.5 onion, 1 teaspoon dried shiitake mushroom powder, 1 piece kombu
Once simmering, ladle several spoonfuls of broth into a small bowl.
Add the white miso to the bowl and whisk until smooth.
145 grams white miso
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.

Combine all the ingredients in a large bowl. Mix thoroughly with your hands.
230 g chicken, 2 teaspoons ginger juice, 2 teaspoons light soy sauce, 2 tablespoons cornstarch, 6 tablespoons panko breadcrumbs, 1 stalk green onion, 1 egg
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.

Cut the cod fillet into 5 cm pieces.
680 g cod fillet
Peel and devein the shrimp.
8 large shrimp
Cut the pork belly into 5 cm pieces.
170 g sliced pork belly
Cut the chicken into bite-sized pieces.
4 chicken thighs
Cut the tofu into roughly 2.5 cm cubes.
400 g medium-firm tofu
Separate the napa cabbage leaves and cut them into smaller pieces.
0.5 napa cabbage
Slice the green onions into 5 cm pieces.
6 green onions/scallions
Remove the stems from the shiitake mushrooms, then cut a small star shape into each cap.
6 shiitake mushrooms

Arrange all the stew ingredients—the chicken meatballs, cod, shrimp, pork belly, chicken thighs, tofu, napa cabbage, green onions, and shiitake mushrooms—on platters. Set the platters on the table.
Chicken meatballs
Pour the ponzu sauce into small individual dipping bowls at each place setting, along with chopsticks, a soup spoon, and a soup bowl.
ponzu sauce
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.

Bring 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.
precooked udon noodles
Simmer until heated through, then ladle into soup bowls and serve.

Although it adds to the prep time, I strongly recommend making your own chicken broth. The result will be even more flavorful.

Did you make this recipe?Tag @marcwiner on Instagram!