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Chanko Nabe Recipe

Chanko Nabe

iamwinfred
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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 380 kcal

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

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

For Serving

  • cooked udon noodles or steamed rice

Instructions
 

  • 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.

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.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 950mgPotassium: 700mgFiber: 4gSugar: 7gVitamin A: 70IUVitamin C: 45mgCalcium: 10mgIron: 15mg
Keyword chicken meatball soup, japanese hot pot, miso broth, one pot meal, sumo wrestler food
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