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Chanko Nabe (Sumo Stew)
5 from 4 votes

Chanko Nabe (Sumo Stew)

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course, Dinner
Cuisine: Japanese

Ingredients

Homemade Chicken Meatballs
  • 200 g ground chicken
  • 1 egg If you're using a large egg, whisk and use half, small
  • ½ tbsp yellow miso paste awase, awase miso
  • ½ tsp ginger paste
  • ½ tsp garlic paste
  • ½ tbsp cornstarch
Broth
  • 1000 ml dashi stock
  • 1 ½ tbsp chicken bouillon powder Chinese-style, granules
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tbsp sesame seeds ground
  • 2 tbsp yellow miso paste awase, awase miso
Other Ingredients
  • 150 g carrot peeled and cut into thick rounds
  • 100 g Japanese leek cut into thick diagonal slices, naganegi
  • 100 g mushroom I used shiitake and enoki, of your choice
  • 250 g Napa cabbage around 1/8 roughly cut
  • 150 g tofu cut into cubes, firm
  • 200 g potherb mustard stems removed, aka mizuna

Instructions

Homemade Chicken Meatballs
    Cup of Yum
  1. 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!).
  2. In a small separate bowl, crack 1 small egg and lightly whisk.
  3. 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
  1. Add 1000 ml dashi stock, 1 ½ tbsp Chinese-style chicken bouillon powder (granules), 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.
  2. 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.
  3. When all the mince is used up, place the lid on and cook for 3-4 mins.
Other ingredients
  1. Add 150 g carrot 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.
  2. 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.
  3. Mix well and serve on its own or with a bowl of rice.
  4. 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.