5 from 27 votes
Chicken Sumo Stew – Tori Chanko Nabe
This Chicken Sumo Stew features ground chicken meatballs simmered in a dashi broth with chicken thigh pieces, tofu, Chinese cabbage, and mushrooms. The flavorful broth and tender ingredients combine into a warm, comforting stew often associated with sumo wrestlers’ diets, balancing proteins, vegetables, and rich umami flavors.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
373 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
Stew ingredients:
- 10 ½ ounces chicken thigh 300 grams
- ¼ chinese cabbage
- 1 carrot medium
- 6 green onions
- 4 shiitake mushrooms
- 4 ½ ounces tofu fried, 125 grams
- 2 ⅔ ounces tofu 75 grams
Chicken meatballs:
- 7 ounces ground chicken 200 grams
- 1 green onion
- 1 egg yolk
- 1 tablespoon cornstarch or potato startch
- ¼ teaspoon salt
- 1 pinch black pepper
- ½ teaspoon ginger minced
- 1 plash sesame oil
Dashi:
- 4 cups water 1 liter
- ⅓ cup cooking sake 80 milliliters
- 1 pinch salt
- ⅓ cup soy sauce gluten-free or regular, 80ml
Instructions
- Prepare the chicken meatballs by combining ground chicken, egg yolk, ginger, green onion, cornstarch, salt and pepper together until the mixture becomes sticky.
- To prepare the rest of stew, cut the chicken thighs and fried tofu into bite-sized chunks.
- Chop the Chinese cabbage (removing the leaves as these take less time to cook).
- Cut the spring onions diagonally into pieces that are approximately 1 ½ inches long.
- Remove the stalks of the shiitake mushrooms.
- Cut the carrot diagonally into 1-inch slices.
- Add the diced chicken thighs, water, cooking sake, salt, and soy sauce into a pot an bring to boil.
- Drop spoonfuls of the ground chicken mixture into the boiling broth and cook for 2-3 minutes.
- Next, add the carrot and stalks of the Chinese cabbage, simmering for 5 minutes. After 2 minutes, add the Chinese cabbage leaves, green onions, shiitake mushrooms, tofu, and fried tofu. Bring back to a simmer and cook for 2-3 minutes.
- Then serve and enjoy!
Cup of Yum
Notes
- Maintain a simmer throughout cooking to properly cook all ingredients without drying the broth.
- Vegetables and proteins can be varied to suit taste or availability, including alternative mushrooms and added seafood or meats.
- Use leftovers with noodles or rice for a filling expanded meal.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
22g
(7%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
153mg
(51%)
Sodium
1367mg
(57%)
Potassium
669mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
2963IU
(59%)
Vitamin C
9mg
(10%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 1367mg | 57% |
| Potassium | 669mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2963IU | 59% |
| Vitamin C | 9mg | 10% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.