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?
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course Dinner, Main Course
Cuisine Japanese
Servings 4servings
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
Course: Dinner, Main Course
Cuisine: Japanese
Servings: 4servings
Ingredients
Homemade Chicken Meatballs
200gground chicken
1small eggIf you're using a large egg, whisk and use half
100gJapanese leeks (naganegi)cut into thick diagonal slices
100gmushroom of your choiceI used shiitake and enoki
250gnapa cabbagearound 1/8 roughly cut
150gfirm tofucut into cubes
200gpotherb mustard (mizuna)stems removed
Instructions
Homemade Chicken Meatballs
First prepare the meatballs. Add 200 g ground chicken to a bowl along with ½ tbsp yellow miso paste (awase miso), ½ tsp ginger paste and ½ tsp garlic paste. Mix until the ingredients are well distributed (especially the miso, we don't want any lumps!).
In a small separate bowl, crack 1 small egg and lightly whisk.
Add the egg and ½ tbsp cornstarch to the chicken mince, mix until you have a slightly sticky mixture. Cover and store in the refrigerate until it's time to cook.
Broth
Add 1000 ml dashi stock, 1 ½ tbsp Chinese-style chicken bouillon powder, 1 tbsp soy sauce, 1 tbsp mirin, ½ tbsp ginger paste, ½ tbsp garlic paste and 2 tbsp ground sesame seeds to the pot. Mix well and bring to boil over a medium heat.
Once boiling, add the meatballs by scooping the ground chicken mixture onto a spoon and using another spoon to scrape it directly into the broth.
When all the mince is used up, place the lid on and cook for 3-4 mins.
Other ingredients
Add 150 g carrot(s) first as they take a bit longer than the other vegetables. Boil for a few minutes before adding the rest of your vegetables and 150 g firm tofu. Simmer for 10 minutes.
Turn off the heat and mix in 2 tbsp yellow miso paste (awase miso) by scooping it onto a ladle or mesh spoon and dipping it in the broth. Use chopsticks or a small whisk to break up the miso paste and gradually incorporate it into the broth.
Mix well and serve on its own or with a bowl of rice.
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.