Chanko Nabe
Sumo Wrestler's Hot Pot
A hearty and nutritious Japanese hot pot traditionally eaten by sumo wrestlers to build bulk. This version features chicken, meatballs, tofu, and a variety of vegetables simmered in a savory broth. It's designed to be filling and provide sustained energy.
🧂 Ingredients
- 500 g Chicken thighs or drumsticks (bone-in)(Bone-in chicken adds more flavor to the broth. You can also use chicken breast, but it will be less rich.)
- 300 g Pre-made or homemade chicken meatballs(Choose good quality meatballs. If making your own, ensure they are fully cooked before adding to the pot.)
- 400 g Firm or extra-firm tofu(Cut into bite-sized cubes. Pressing the tofu beforehand can improve texture.)
- 1/2 medium head Napa cabbage(Cut into large, bite-sized pieces.)
- 2 L Dashi stock or chicken broth(Dashi provides a more authentic Japanese flavor. If using chicken broth, opt for low-sodium.)
- 100 ml Soy sauce(Use Japanese soy sauce (shoyu) for best results.)
- 100 ml Mirin (sweet rice wine)(Adds sweetness and depth. If unavailable, you can substitute with dry sherry and a pinch of sugar.)
- 50 ml Sake (optional)(Adds complexity to the broth. Can be omitted if preferred.)
- 1 inch piece Ginger(Peeled and thinly sliced, for infusing broth.)
- 3-4 stalks Green onions (scallions)(Cut into 2-inch lengths, for simmering and garnish.)
- 200 g Mushrooms (e.g., shiitake, enoki, king oyster)(Cleaned and sliced or separated.)
- 1 medium Carrots(Peeled and sliced diagonally.)
- 1 bunch Spinach or bok choy(Washed and roughly chopped.)
👨🍳 Instructions
- 1
Prepare the broth base: In a large pot or Dutch oven, combine the chicken broth (or dashi), soy sauce, mirin, sake (if using), sliced ginger, and the white and light green parts of the green onions. Bring to a gentle simmer over medium heat. Skim off any impurities that rise to the surface.
⏱️ 10 minutes - 2
Add the bone-in chicken pieces to the simmering broth. Reduce heat to low, cover, and let it simmer gently for about 20-25 minutes, or until the chicken is cooked through. The broth will become richer as the chicken cooks.
⏱️ 25 minutes - 3
Remove the cooked chicken pieces from the pot. You can shred the meat off the bone and return it to the pot, or serve the chicken pieces separately. Discard the ginger slices and the cooked green onion pieces if desired, or leave them in for flavor.
⏱️ 5 minutes - 4
Increase the heat to medium-high. Add the meatballs, sliced carrots, and mushrooms to the pot. Bring back to a simmer and cook for about 5-7 minutes, until the meatballs are heated through and the carrots are tender-crisp.
⏱️ 7 minutes - 5
Add the cubed tofu and the chopped Napa cabbage. Continue to simmer for another 5-7 minutes, or until the cabbage leaves are wilted and tender. The tofu will absorb the flavors of the broth.
⏱️ 7 minutes - 6
Just before serving, stir in the spinach or bok choy. Cook for just 1-2 minutes until the greens are wilted. Taste the broth and adjust seasoning with more soy sauce or mirin if needed. Serve immediately, keeping the pot warm over a portable burner if possible.
⏱️ 3 minutes
💡 Pro Tips
- ✓Sumo stables often have their own secret Chanko Nabe recipes, passed down through generations. Feel free to experiment with your favorite ingredients!
- ✓This dish is incredibly filling and nutritious, perfect for a cold day or for athletes looking for a protein-rich meal.
- ✓Traditional Chanko Nabe excludes pork and beef, as sumo wrestlers traditionally avoid land animals with four legs, symbolizing a loss of stability or grounding. Chicken and fish are preferred.
- ✓Serve with a side of rice and dipping sauces like ponzu or chili oil for added flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Seafood Chanko Nabe: Substitute chicken with fish fillets (like cod or salmon), shrimp, clams, or squid.
- Vegetarian Chanko Nabe: Use vegetable broth or dashi, and add more tofu, mushrooms, and a variety of root vegetables.
- Spicy Chanko Nabe: Add a tablespoon of chili paste (like gochujang or doubanjiang) or a pinch of red pepper flakes to the broth.