Chanko Nabe (Sumo Stew)

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Chanko nabe is a traditional dish eaten by Japanese sumo wrestlers. Packed with vegetables, tofu and delicious homemade chicken meatballs in a light dashi and chicken broth, why not enjoy this nutritious and warming dish at home?

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Chanko Nabe

Yield

4 servings

Type

Hot pot

Time

40 minutes

Level

Easy

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what you'll need:

» ground chicken » egg » miso paste » ginger paste & garlic paste » cornstarch » dashi stock » chicken bouillon powder » soy sauce » mirin » ground sesame seeds

vegetables/tofu:

» carrots » Japanese leeks » mushrooms (shiitake & enoki) » napa cabbage » firm tofu » potherb mustard (mizuna)

Make the meatballs

Mix the ground chicken, miso paste, ginger paste and garlic paste in a bowl until well distributed.

1

Bind the meatball mixture

Whisk an egg in a small bowl and pour it into the chicken mixture along with cornstarch. Mix until slightly sticky, then cover and refrigerate until time to cook.

2

Make broth

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

3

Cook the meatballs

Use two tablespoons to scoop the chicken mixture and scrape it straight into the broth to form the meatballs.

4

Cook other ingredients

Place a lid on top and cook for 3-4 minutes. Then, add the carrots and boil until softened slightly before adding the rest of the vegetables and tofu.

5

Add miso

Turn off the heat. Use a mesh spoon (or ladle) to dip the miso paste into the hot broth, break it up using a small whisk or chopsticks before letting it disperse into the broth.

6

Serve

Enjoy on its own or serve with rice, sumo style!

7

See the full post for more information plus substitutes and additional ingredient ideas!