Learn how to make Chanko Nabe, a hearty and protein-packed Japanese hot pot famously eaten by sumo wrestlers! This nutritious and flavorful dish features tender chicken, tofu, vegetables, and juicy chicken meatballs simmered in a savory broth. Perfect for cold days, family gatherings, or a healthy meal at home.
Chanko Nabe
Difficulty: ★★★☆☆4
servings20
minutes20
minutesIngredients
- Main Ingredients:
2 boneless chicken thighs (about 14 oz / 400g), cut into bite-sized pieces
1/4 head Napa cabbage, chopped
2 green onions (leeks), cut into diagonal slices
6 shiitake mushrooms, stems removed
(Substitute: Cremini or button mushrooms)14 oz (400g) firm tofu, cut into cubes
8 oz (250g) bean sprouts
2 pieces abura-age (fried tofu), sliced into strips
(Substitute: Extra firm tofu or omit if unavailable)8 chicken meatballs (store-bought or homemade, see below)
- For the Broth:
1.5 liters (6 cups) water
3/4 cup (180ml) white dashi broth
(Substitute: 4 cups water + 1 tbsp dashi powder)1–2 tbsp soy sauce (adjust to taste)
1 tsp sugar (optional, for a hint of sweetness)
1–2 tbsp chicken bouillon powder or chicken base
1 tsp garlic paste or 2 cm from a garlic tube
(Substitute: 1 minced garlic clove)1 tsp grated ginger (Substitute: 1/2 tsp ginger powder if fresh is unavailable)
- For Homemade Chicken Meatballs (Optional):
5 oz (150g) ground chicken
1 tbsp miso paste
1 tbsp soy sauce
1 tsp grated ginger
1 tbsp potato starch (or cornstarch)
1/2 beaten egg
Directions
- Sear the Chicken
Heat a large, deep pan or pot over medium heat.
Add 1 tbsp olive oil, then place the chicken pieces skin-side down in the pan.
Sear until lightly browned on both sides (about 3–4 minutes per side). - Prepare the Broth
Pour in water, white dashi, soy sauce, sugar, chicken bouillon, garlic, and ginger.
Bring to a gentle boil, stirring occasionally. - Prepare the Vegetables & Tofu
While the broth is heating, chop the cabbage, green onions, mushrooms, and tofu.
Cut the abura-age (fried tofu) into thin strips. - Add the Hearty Ingredients First
Once the broth is boiling, add the chicken meatballs, cabbage stems (thicker parts), shiitake mushrooms, tofu, green onions, and abura-age.
Cover and let simmer for 5–7 minutes over low heat. - Add the Bean Sprouts & Cabbage Leaves
Add the bean sprouts and cabbage leaves, as these cook faster.
Simmer for another 3–4 minutes until all vegetables are tender. - Serve & Enjoy!
Turn off the heat and serve immediately in individual bowls.
Chanko Nabe pairs well with rice or udon noodles for a filling meal!
Notes
- ✔ For extra flavor: Add a small amount of sesame oil or a dash of miso paste to the broth.
✔ For a richer taste: Let the broth simmer for an extra 10–15 minutes before adding vegetables.
✔ For a spicy kick: Stir in 1 tbsp gochujang (Korean chili paste) or a splash of chili oil.
✔ Best noodle options: Add udon or ramen noodles at the end for a delicious finish.
✔ Storage: Leftovers can be refrigerated for up to 2 days. Reheat gently to avoid overcooking the chicken.