Chanko Nabe is the hearty Japanese hot pot that sumo wrestlers eat by the potful, and it turns out you do not need to weigh 300 pounds to fall in love with it.
This chanko nabe recipe builds a savory miso dashi broth, loads it with tender chicken meatballs, napa cabbage, mushrooms, and tofu, and lets everything simmer together at the table.
Chicken shows up in a lot of my favorite Japanese cooking, including my Karaage Japanese Fried Chicken, and here it takes a much softer, brothy turn as tender meatballs.
It is the kind of one pot meal that feels like a warm hug on a cold night, and it comes together with mostly pantry staples plus a few Japanese specialty ingredients.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35 minutes |
| Total Time | 60 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Chanko Nabe Recipe
Chanko nabe was originally cooked in sumo stables to feed hungry wrestlers, and that same generous, no fuss spirit makes it perfect for a family dinner tonight.
You get a savory umami rich broth, tender homemade chicken meatballs, and a whole pot of vegetables, all cooked in one pan with minimal cleanup.
If you like brothy, communal meals, you will probably also enjoy my Japanese Clear Soup Recipe, which shares that same comforting dashi base.
- One pot meal with very little cleanup afterward
- Naturally gluten free broth base when you use tamari instead of soy sauce
- Endlessly customizable with whatever vegetables and proteins you have on hand
- Big on flavor thanks to a layered dashi, miso, and soy sauce broth
- Great for feeding a hungry crowd around one shared pot
- Leftover broth turns into a rice porridge called zosui the next day
Ingredients
Chanko nabe does not follow one single official recipe since every sumo stable makes its own version, but this ingredient list reflects the most common, widely recognized style built around a miso dashi broth and chicken meatballs.
- 1 pound ground chicken, for the meatballs
- 1 large egg
- 1/3 cup panko breadcrumbs
- 2 green onions, finely chopped
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce, divided
- 1 tablespoon cornstarch
- 6 cups dashi stock, or chicken broth as a substitute
- 3 tablespoons yellow miso paste
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon sugar
- 1/2 head napa cabbage, cut into large chunks
- 6 to 8 dried shiitake mushrooms, rehydrated, or 8 ounces fresh shiitake mushrooms
- 2 medium carrots, sliced into thin rounds
- 1 block firm tofu, cubed
- 2 leeks or long green onions (naganegi), sliced diagonally
- 1 teaspoon toasted sesame oil
- Cooked udon noodles or steamed rice, for serving
My Miso Soup Recipe uses many of the same pantry staples, so it is worth keeping extra miso paste on hand if you cook Japanese food often.
Kitchen Equipment Needed
You do not need anything fancy to make chanko nabe, though a wide, shallow pot helps everything cook evenly and looks great if you plan to serve the hot pot right at the table.
- Donabe clay hot pot, or any large heavy bottomed pot
- Portable tabletop burner, for cooking and serving at the table
- Large mixing bowl, for the meatball mixture
- Fine mesh skimmer, for scooping out cooked meatballs and vegetables
- Sharp knife and cutting board
- Ladle, for serving the broth
Read Also: Galbitang Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make chanko nabe at home, and they genuinely make the process smoother and the final pot more authentic.
1. Donabe Japanese Clay Hot Pot
A donabe holds heat beautifully and keeps the broth at a gentle simmer long after you pull it off the burner, which is exactly what you want for a slow, communal hot pot dinner.
The unglazed clay exterior also looks gorgeous set right in the middle of the table, so you can serve straight from the pot.
2. Yellow Miso Paste
Yellow miso, sometimes called awase miso, gives chanko nabe broth that signature savory depth without being overly salty or sharp like red miso can be.
A good tub lasts a long time in the fridge, and you will find yourself reaching for it in soups, marinades, and glazes well beyond this recipe.
3. Portable Tabletop Burner
Half the fun of chanko nabe is cooking it communally, with everyone adding ingredients and eating straight from the simmering pot.
A portable butane burner lets you bring the pot to the table and keep it gently bubbling throughout the meal, just like it is served in Japan.
4. Dried Shiitake Mushrooms
Dried shiitake mushrooms add a deeper, more concentrated umami flavor to the broth than fresh ones, and the soaking liquid can be strained and added right back into the pot for extra flavor.
I always keep a bag in the pantry for hot pots, stir fries, and simmered dishes.
You might also enjoy: Japanese Curry Chicken Recipe
Step-by-Step Instructions: How to Make Chanko Nabe
1. Make the Chicken Meatball Mixture
- In a large mixing bowl, combine the ground chicken, egg, panko breadcrumbs, chopped green onions, grated ginger, 1 tablespoon of the soy sauce, and the cornstarch.
- Use your hands or a spatula to mix everything together just until combined, being careful not to overwork the mixture or the meatballs will turn out dense.
- Cover the bowl and set it in the refrigerator while you prepare the broth and vegetables, so the flavors have time to meld.
2. Prepare the Broth Base
- Pour the dashi stock into your donabe or a large heavy pot and set it over medium high heat.
- Once the dashi is warm but not yet boiling, ladle out about half a cup and whisk it together with the miso paste in a small bowl until smooth, then pour the mixture back into the pot.
- Stir in the remaining tablespoon of soy sauce, the mirin, the sake, and the sugar.
- Bring the broth to a gentle simmer over medium heat, then taste it and adjust the seasoning with a little extra miso or soy sauce if you like a bolder flavor.
3. Prep the Vegetables and Tofu
- While the broth heats, cut the napa cabbage into large, bite sized chunks so it holds its shape during the long simmer.
- Slice the carrots into thin rounds so they cook through quickly and evenly.
- If using dried shiitake mushrooms, drain them after rehydrating and remove the tough stems, then slice the caps in half.
- Cube the tofu into one inch pieces and slice the leeks or long green onions on a diagonal.
- Arrange all of the prepped vegetables and tofu on a large platter or in separate bowls, so they are ready to add to the pot in stages.
4. Shape and Cook the Meatballs
- Wet your hands slightly to prevent sticking, then scoop about two tablespoons of the chilled chicken mixture and roll it into a ball.
- Gently drop each meatball directly into the simmering broth, working in batches if your pot is small so the temperature does not drop too much.
- Let the meatballs cook for 4 to 5 minutes, or until they float to the surface and are cooked through in the center.
- Use a slotted spoon to check that a meatball is firm and no longer pink inside before moving on to the next step.
5. Add the Vegetables and Simmer
- Once all the meatballs are cooked, add the carrots and shiitake mushrooms first, since they take the longest to soften.
- Simmer for about 5 minutes, then add the napa cabbage and tofu cubes.
- Let everything simmer together for another 8 to 10 minutes, until the cabbage is tender but still has a little bite.
- Stir in the sliced leeks or long green onions during the last 2 minutes of cooking, along with the toasted sesame oil for a final layer of aroma.
6. Serve the Hot Pot
- If you are cooking at the table, transfer the pot to a portable burner set on low so it keeps gently simmering while everyone eats.
- Ladle the broth, meatballs, and vegetables into individual bowls, making sure everyone gets a good mix of everything.
- Serve with cooked udon noodles or steamed rice on the side, either added directly into the pot or spooned into bowls alongside the hot pot.
- Save any leftover broth to make zosui, a comforting rice porridge, the next day.
The same cook by cook time technique works well in Hot and Sour Soup Recipe, where ingredients also go in based on how long they need.
Tips for The Best Chanko Nabe
A few small adjustments can make a noticeable difference in how your chanko nabe turns out, especially with the broth and the meatballs.
- Do not overmix the chicken meatball mixture, or the texture will turn out tough instead of tender
- Whisk the miso with a little warm broth before adding it to the pot, so it dissolves smoothly instead of clumping
- Add vegetables in stages based on cook time, starting with root vegetables and mushrooms first
- Keep the broth at a gentle simmer rather than a rolling boil, which can make the meatballs tough
- Taste and adjust the seasoning at the end, since miso brands vary quite a bit in saltiness
- Use a wide, shallow pot so ingredients have room to cook evenly without overcrowding
For more on how to build layered flavor in a broth, my Korean Beef Soup Recipe uses a similar cook in stages approach.
Serving Suggestions
Chanko nabe is a meal on its own, but a few simple sides round it out into a full spread.
Steamed white rice or udon noodles are the classic pairing, since they soak up the savory miso broth beautifully.
- Steamed short grain rice
- A simple side of pickled cucumbers
- Chilled edamame with flaky salt
- Green tea to sip alongside the hot pot
- A light side salad with sesame dressing
If you want another sturdy, protein forward dish for the same table, try my Teriyaki Chicken Stir Fry.
Variations of Chanko Nabe
Part of what makes chanko nabe so beloved is that there is no single official recipe, since every sumo stable has traditionally developed its own version.
- Swap the miso broth for a soy sauce and salt based broth for a lighter flavor
- Add sliced pork belly or thin cut beef for a heartier, meatier pot
- Stir in a spoonful of kimchi for a spicy, tangy twist
- Include shrimp or white fish fillets alongside the chicken meatballs
- Add shirataki noodles or glass noodles instead of udon for a lower carb option
- Toss in bok choy or spinach in place of napa cabbage if that is what you have on hand
If a spicier, kimchi forward pot sounds appealing, you will probably also love my Kimchi Stew Recipe.
Storage and Reheating
Chanko nabe keeps well and honestly tastes even better the next day, once the broth has had time to fully absorb all those savory flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat gently on the stovetop over medium low heat until warmed through
- Avoid boiling the broth hard when reheating, since it can toughen the meatballs
- Freeze the broth and meatballs separately from delicate vegetables like tofu for up to 2 months
- Thaw frozen portions overnight in the refrigerator before reheating
You might also enjoy: Wonton Soup Recipe
Nutritional Facts
These values are approximate and will vary depending on your exact ingredients and portion sizes, but they give you a general idea of what to expect per serving.
- Calories: approximately 380 per serving
- Protein: approximately 30 grams
- Carbohydrates: approximately 18 grams
- Fat: approximately 20 grams
- Fiber: approximately 4 grams
- Sodium: approximately 950 milligrams
For another naturally protein packed option, take a look at my Egg Drop Soup Recipe.
Health Benefits of Key Ingredients
Beyond being comforting, chanko nabe is genuinely a fairly balanced meal, built around lean protein, vegetables, and a light broth rather than heavy cream or oil.
Sumo wrestlers actually eat it because it is nourishing and easy to digest in large quantities, not because it is particularly fattening on its own.
- Ground chicken provides lean protein to support muscle repair and keep you full
- Napa cabbage is low in calories and a good source of vitamin C and vitamin K
- Shiitake mushrooms contain compounds that may support immune health
- Miso is a fermented food that contributes beneficial probiotics
- Tofu adds plant based protein along with calcium and iron
- Ginger may help ease digestion and adds warming, anti inflammatory properties
If you enjoy broths built around similarly wholesome ingredients, my Tom Yum Soup Recipe follows the same idea with a brighter, more citrusy profile.
FAQs About Chanko Nabe
1. What does chanko nabe taste like?
Chanko nabe has a savory, umami rich flavor from the combination of dashi, miso, and soy sauce.
It is comforting and mild rather than spicy, similar in spirit to a hearty vegetable and chicken soup.
2. Why do sumo wrestlers eat chanko nabe?
Chanko nabe is filling, protein rich, and easy to cook in large batches, which makes it practical for feeding a hungry sumo stable.
It has become closely associated with sumo culture, and many retired wrestlers even open their own chanko nabe restaurants.
3. Can I make chanko nabe without miso?
Yes, some versions of chanko nabe use a soy sauce and salt based broth instead of miso.
The flavor will be lighter and slightly saltier, but still very savory and comforting.
4. What protein can I use besides chicken?
Traditionally, chicken is favored because it stands on two legs, which is considered good luck in sumo culture.
That said, many home versions also include pork, beef, or seafood alongside or instead of the chicken meatballs.
5. Can I make chanko nabe ahead of time?
You can prepare the meatball mixture and chop the vegetables up to a day in advance and store them separately in the refrigerator.
The broth also tastes great made a day ahead, since the flavors have more time to develop.
Read Also: Laksa Soup Recipe
Chanko Nabe
Ingredients
- 1 pound ground chicken 454g
- 1 large egg
- 1/3 cup panko breadcrumbs about 25g
- 2 green onions finely chopped
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce divided; use tamari for gluten free
- 1 tablespoon cornstarch
- 6 cups dashi stock or chicken broth as a substitute
- 3 tablespoons yellow miso paste awase miso
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 teaspoon sugar
- 1/2 head napa cabbage cut into large chunks
- 6 dried shiitake mushrooms rehydrated, or 8 oz/225g fresh shiitake mushrooms
- 2 medium carrots sliced into thin rounds
- 1 block firm tofu cubed, about 14-16 oz/400-450g
- 2 leeks or long green onions naganegi, sliced diagonally
- 1 teaspoon toasted sesame oil
- cooked udon noodles or steamed rice
Equipment
- Donabe clay hot pot or any large heavy bottomed pot
- Portable tabletop burner for cooking and serving at the table
- Large mixing bowl
- Fine Mesh Skimmer
- Sharp knife
- Cutting board
- Ladle
Method
- Combine ground chicken, egg, panko, green onions, ginger, 1 tablespoon soy sauce, and cornstarch in a bowl. Mix just until combined, cover, and refrigerate.
- Pour dashi into the pot over medium-high heat. Whisk a 1/2 cup of warm dashi with miso until smooth, return to pot. Stir in remaining soy sauce, mirin, sake, and sugar. Bring to a gentle simmer.
- Chop cabbage into chunks, slice carrots, rehydrate and slice shiitake mushrooms (discard stems), cube tofu, and slice leeks. Arrange on a platter.
- Wet hands, roll 2 tablespoons of chilled chicken mixture into balls. Drop gently into simmering broth. Cook 4-5 minutes until they float and are cooked through.
- Add carrots and shiitake mushrooms first and simmer for 5 minutes. Add napa cabbage and tofu, simmer another 8-10 minutes. Stir in leeks and sesame oil during the last 2 minutes.
- If using a tabletop burner, set it to low to keep the pot simmering. Ladle broth, meatballs, and vegetables into bowls. Serve with udon noodles or steamed rice on the side.
Nutrition
Notes
- Do not overmix the chicken meatball mixture, or the texture will turn out tough instead of tender.
- Whisk the miso with a little warm broth before adding it to the pot, so it dissolves smoothly instead of clumping.
- Add vegetables in stages based on cook time, starting with root vegetables and mushrooms first.
- Keep the broth at a gentle simmer rather than a rolling boil, which can make the meatballs tough.
- Taste and adjust the seasoning at the end, since miso brands vary quite a bit in saltiness.
- Use a wide, shallow pot so ingredients have room to cook evenly without overcrowding.
- Swap the miso broth for a soy sauce and salt based broth for a lighter flavor.
- Add sliced pork belly or thin cut beef for a heartier, meatier pot.
- Stir in a spoonful of kimchi for a spicy, tangy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Save any leftover broth to make zosui, a comforting rice porridge, the next day.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Chanko nabe is the kind of meal that turns a simple weeknight dinner into a cozy, communal event.
Once you taste that savory miso dashi broth with tender chicken meatballs, it easily earns a permanent spot in your regular dinner rotation.
Give this chanko nabe recipe a try this week, and let me know in the comments how yours turned out.
If you make it, I would love to see it, so feel free to share a photo with me.
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- Bun Bo Hue Recipe
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