How to make Chanko Nabe (sumo stew)

What is Chanko nabe?

Chanko means “a meal” that is eaten by sumo wrestlers. There are a few different theories regarding the origin of the name “chanko”. It is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth. Traditionally eaten by sumo wrestlers, this well-balanced meal is also enjoyed in Japanese homes and at some restaurants.

Chanko nabe is a type of nabemono (Japanese hot pot dish) traditionally served in sumo stables, the houses where sumo wrestlers live, train, and eat together in Japan. Each sumo stable has its own recipe for Chanko Nabe. The soup stock varies significantly by stable and the ingredients of the hot pot also vary greatly. There are Chanko Nabe with miso flavour or even kimchi flavour. But the most common flavoured soup stock of Chanko Nabe is a chicken broth.

3 Chanko Nabe Ingredients

The ingredients for chanko nabe vary based on what’s in season, but the main components of the hot pot dish are:

  1. Broth: Chanko nabe broth is typically made with chicken stock flavored with miso paste and/or soy sauce and mirin. Dashi stock, made with kombu (kelp) and bonito flakes, is another common soup base for chanko nabe. (Leftover chanko nabe broth can be used to make udon noodle soup and ramen).

  2. Chicken: Chicken meatballs, cooked straight in the broth, are one of the most popular chanko nabe toppings. Chicken thighs are another option.

  3. Vegetables: Chanko nabe can be made with whatever veggies you have on hand, but typical Japanese vegetables include shiitake mushrooms, wok chop, daikon radish, green onions, and mizuna (Japanese parsley).

Here’s the ingredients for the one that we tried -

HOMEMADE MEAT BALLS: 

  • 500g of ground pork or chicken

  • 2 stocks green onion, chopped 

  • 1 tbsp ginger, freshly grated  

  • 1 tsp white pepper 

  • 2 tbsp soy sauce 

  • 1 egg

  • 2 tbsp sesame oil 

  • 1.5 tbsp cornstarch (optional) 

STOCK: 

VEGETABLE TOPPINGS: 

  • Napa Cabbage 

  • Carrots 

  • Shemiji mushroom

  • Shiitake Mushroom 

  • Enoki Mushroom 

  1. Mix ground pork or chicken with chopped green onion, freshly grated ginger, white pepper, soy sauce, one egg, sesame oil, and cornstarch (optional). Set it aside for 20 minutes. 

  2. In a pot, add chicken stock, sliced ginger, and grated garlic. Turn the heat up to medium-high and let it simmer for 10 minutes

  3. Form individual 1.5 tbsp of meatballs and set aside 

  4. Add all the vegetables to the soup, put the lid on, and bring it to a simmer. 

  5. Next, add in the meatballs, and simmer for another 10-12 minutes or until the meatball is cooked

  6. Serve on its own or on a portable stovetop with extra toppings such as more vegetables, pork belly slices, or seafood.

Riane Brown