Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chanko nabe thumbnail

"Chanko Nabe" Sumo Stew (ちゃんこ鍋)


  • Author: Yuto Omura
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x

Description

How to make rich, warming and nutritious "Chanko Nabe" (ちゃんこ鍋) Sumo Wrester Hot Pot with homemade chicken meatballs, a variety of vegetables and tofu in a light chicken stock and dashi broth. (Serves 3-4)


Ingredients

Scale

Homemade Chicken Meatballs

Broth

Other Ingredients

  • 1 carrot peeled and cut into thick rounds
  • ½ large green onion (30g) cut into thick diagonal slices
  • 100g (4oz) mushrooms of your choice (I used shiitake and enoki)
  • 250g hakusai Chinese cabbage (around 1/8) roughly cut
  • 150g (5oz) firm tofu cut into cubes
  • 1 bunch mizuna (Japanese mustard greens) stems removed

Instructions

Homemade Chicken Meatballs

  1. First prepare the meatballs. Add 200g (7oz) of ground chicken mince to a bowl along with 1/2 tbsp miso paste, 1/2 tsp ginger and 1/2 tsp garlic paste. Mix until the ingredients are well distributed (especially the miso, we don't want any lumps!).
  2. In a small separate bowl, crack one egg and lightly whisk.
  3. Add the egg and 1 tbsp of cornstarch to the chicken mince, mix until you have a slightly sticky mixture.
  4. Set aside for later.

Broth

  1. Add 1l dashi, 1½ tbsp chicken stock powder, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp garlic paste, ½ tbsp ginger paste and 2 tbsp of ground sesame seeds to the pot.
  2. Mix up all the ingredients and bring it to the boil.
  3. Once boiling, use a spoon to take a scoop of seasoned chicken mince and then another spoon to scrape it off and drop it into the boiling broth. These are your meatballs.
  4. When all the mince is used up, put the lid on and cook for 3-4 mins.

Other ingredients

  1. Add the carrots first as they take a bit longer than the other vegetables. Allow to boil for a few minutes.
  2. Now add the rest of your vegetables and the firm tofu, allow to simmer for 10 minutes.
  3. Turn off the heat and mix in the miso by scooping it onto a ladle or mesh spoon and allowing a small amount of the hot broth in. Using chopsticks or a small whisk, break up the miso paste up into the small amount of broth and then gradually add it to the rest of the hot pot.
  4. Serve on its own or with a bowl of rice and enjoy!

Notes

If you want to make the most of the broth, you can cut up more vegetables and use it again!

You can also drink the leftover broth as a soup or add cooked noodles to enjoy it further.

If you have a portable stove, you can sit it on your table and continue to cook and more add ingredients until the broth is gone.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Mains
  • Method: Boiling
  • Cuisine: Japanese

Keywords: Chanko nabe, chanko nabe recipe, how to make chanko nabe, what is chanko nabe, chanko, sumo stew, sumo hot pot, how to make sumo stew, what ingredients are in chanko nabe, sumo restaurant, what ingredients are in sumo stew, Japanese sumo hot pot, Japanese sumo stew, sumo stew soup, chanko nabe broth, chanko nabe ingredients,

Pin It on Pinterest