📝 About This Recipe
Step into the legendary world of the sumo stable with this soul-warming Chanko Nabe, a protein-packed hot pot designed to build strength and satisfy the deepest hunger. This traditional 'one-pot' feast features a deeply savory dashi and miso broth brimming with succulent chicken meatballs, fresh seafood, and a vibrant garden of hardy vegetables. It is more than just a meal; it is a communal celebration of Japanese culinary heritage that balances robust nutrition with delicate, umami-rich flavors.
🥗 Ingredients
The Savory Broth Base
- 6 cups Dashi Stock (Awase dashi made from kombu and katsuobushi is preferred)
- 1/4 cup Sake (Dry Japanese rice wine)
- 2 tablespoons Mirin
- 3 tablespoons Soy Sauce (Usukuchi/Light soy sauce works best for color)
- 2 tablespoons Miso Paste (White or mixed (awase) miso)
Ginger-Chicken Tsukune (Meatballs)
- 1 lb Ground Chicken (Thigh meat preferred for juiciness)
- 1 tablespoon Fresh Ginger (Grated or finely minced)
- 2 pieces Scallions (Finely chopped)
- 1 Egg (Lightly beaten)
- 1 tablespoon Potato Starch (Or cornstarch)
Pot Ingredients
- 2 pieces Chicken Thigh (Bite-sized pieces)
- 1/2 lb Salmon Fillet (Cut into 2-inch chunks)
- 1/2 head Napa Cabbage (Cut into 2-inch wide pieces)
- 6-8 pieces Shiitake Mushrooms (Stems removed, caps decoratively scored)
- 1 bunch Enoki Mushrooms (Base removed)
- 1 block Firm Tofu (Cut into 1-inch cubes)
- 1 medium Carrot (Sliced into rounds or flower shapes)
- 2 packs Udon Noodles (Pre-cooked or frozen)
👨🍳 Instructions
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1
Prepare the Tsukune (Chicken Meatballs) by combining ground chicken, grated ginger, chopped scallions, the egg, and potato starch in a medium bowl. Mix vigorously by hand until the mixture becomes pale and slightly sticky.
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2
Prepare the vegetables: separate the white stalks of the napa cabbage from the green leaves. Cut stalks into 1-inch pieces and leaves into larger chunks.
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3
In a large donabe (clay pot) or a wide, heavy-bottomed stockpot, pour in the dashi stock, sake, and mirin. Bring to a gentle simmer over medium heat.
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4
Stir in the soy sauce. Place the miso paste in a small strainer and partially submerge it in the broth, using a spoon to dissolve it completely without leaving clumps.
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5
Add the bite-sized chicken thigh pieces and the tougher white stalks of the napa cabbage to the simmering broth. These take longer to cook and help flavor the base.
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6
Using two spoons or your hands, form the chicken mixture into 1-inch meatballs and gently drop them into the simmering broth one by one.
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7
Skim off any foam or impurities that rise to the surface with a fine-mesh skimmer to ensure a clear, clean-tasting broth.
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8
Once the meatballs float to the surface (about 4-5 minutes), add the carrots, shiitake mushrooms, and salmon chunks.
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9
Layer the tofu cubes and the remaining green napa cabbage leaves on top. Cover the pot with a lid and simmer for 5-7 minutes until the vegetables are tender.
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10
Just before serving, tuck the enoki mushrooms into the pot; they only need 1 minute to wilt perfectly.
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11
Place the hot pot in the center of the table. Traditionally, diners serve themselves into individual bowls, ensuring everyone gets a mix of protein and vegetables.
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12
Once the main ingredients are mostly consumed, add the udon noodles to the remaining concentrated broth for the 'shime' (finishing) course. Simmer until heated through and serve.
💡 Chef's Tips
Don't overmix the chicken meatballs or they may become tough; mix just until the texture changes to a paste-like consistency. Always add miso at the end and avoid boiling it vigorously to preserve its delicate probiotic enzymes and aroma. Feel free to swap proteins—shrimp, thinly sliced pork belly, or white fish like cod are all authentic additions. If you don't have a clay pot, use a shallow wide pot to allow for beautiful presentation and even cooking of the ingredients. For a deeper flavor, you can lightly sear the chicken thigh pieces and tofu before adding them to the broth.
🍽️ Serving Suggestions
Serve with a side of Shichimi Togarashi (Japanese seven-spice) for those who enjoy a spicy kick. Pair with a chilled, dry Sake or a crisp Japanese lager to cut through the rich umami of the broth. Provide a small dish of Ponzu sauce for dipping the seafood and tofu if a brighter acidity is desired. Finish the meal by adding a beaten egg to the udon and broth at the very end for a silky, porridge-like 'Zosui' if you prefer rice over noodles.