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Chanko nabe boiling in a pot top down

"Sumo Stew" Chanko Nabe with Homemade Chicken Meatballs (ちゃんこ鍋)

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


How to make rich, warming and nutritious Sumo Wrester Hot Pot Chanko Nabe (ちゃんこ鍋)




  • 200g (7oz) Chicken Mince
  • 1 small egg (If you're using a large egg, whisk and use half)
  • ½ tbsp Awase miso paste
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ½ tbsp corn starch



  • 1 Carrot
  • ½ Large Green Onion (30g)
  • 100g (4oz) Enoki Mushrooms (or mushrooms of your choice, Shiitake etc)
  • 1 Whole Pak Choi (50g)
  • 250g Hakusai Chinese Cabbage (around 1/8 of a whole)
  • 150g (5oz) Firm Tofu


  1. Before you start, add 1 litre of cold water to a pot with the two dried shiitake mushrooms. Leave to soak while preparing the other ingredients.


  1. First we will 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.


  1. Add 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, add your meat balls to the broth, put the lid on and cook for 3-4 mins.


  1. While the meatballs are cooking, prep your other ingredients.
  2. Peel carrots and cut into bitesize pieces, add them to the pot so they can cook a little longer than the other vegetables.
  3. Cut the roots off of the enoki mushrooms.
  4. Chop your pak choi and Chinese cabbage into chunks.
  5. Take your 30g of spring onion (half a big one or 2-3 smaller ones) and with the knife held at a slant, cut it into diagonal pieces.
  6. Cut the firm tofu into medium sized cubes.
  7. Add everything to the pot and bring to the boil.
  8. Simmer for 10 minutes.
  9. Turn off the heat and mix in the miso. (The best way to add miso is to put it in a ladle or mesh spoon and scoop a little of the hot broth in, mixing them together thoroughly before adding it to the broth completely.)
  10. Serve with a bowl of rice and enjoy!


You can also make this dish with pork mince if you prefer.

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

If you have a portable stove, you can sit it on your table and continue to cook and more add ingredients. This means you can serve more people!

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

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