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Chanko Nabe (Sumo-Style Hot Pot)
Soups

Chanko Nabe (Sumo-Style Hot Pot)

Quick answer

Total time
55 min
Level
Medium
Servings
4 servings
Ingredients
15

About this dish

Sumo wrestlers ate this hot pot together in their stables, which explains how much goes into a single pot: chicken thigh, chicken meatballs, napa cabbage, mizuna, shiitake, soft tofu, fried tofu and kuzukiri noodles.

Read more

The broth is chicken stock with grated garlic and ginger, and people help themselves to whatever is done while the rest keeps simmering.

Ingredients

servings

Instructions

5 steps
  1. 1

    Cut 250g chicken thigh into 3cm pieces.

    Cut 500g napa cabbage, 2 long onions, and 100g mizuna into 4cm lengths; slice 70g carrot thinly and halve 4 shiitake.

  2. 2

    Cut 150g silken tofu into large cubes.

    Pour hot water over 2 fried tofu sheets, drain, and cut into 3cm strips. Soak or blanch 100g kuzukiri according to its package directions.

  3. 3

    Combine 1000ml water, 27g chicken stock powder, 6g salt, 20g grated garlic, and 5g grated ginger in a hot-pot pan and bring to a boil over high heat.

  4. 4

    Add the carrot, chicken thigh, and 10 chicken meatballs to the boiling broth.

    Simmer for 8 minutes, skimming foam. When the chicken is coloring through, add the white cabbage stems, onions, and shiitake and cook 6 minutes more.

  5. 5

    Add the remaining cabbage leaves, mizuna, tofu, fried tofu, and kuzukiri and simmer for 4 to 5 minutes.

    Confirm that the chicken and meatballs reach 75C at the center, then serve fully cooked pieces with broth.

References checked

These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.

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Tips

Handle raw chicken with separate utensils and verify 75C at the center before serving.
Add silken tofu and mizuna last so they retain shape and texture during communal serving.
Edited by Charim Team