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Chanko Nabe

Chanko Nabe is a hearty, flexible Japanese stew traditionally eaten by sumo wrestlers, made with a variety of proteins, vegetables, and noodles simmered in a flavorful broth.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

Broth Base

  • 6 cups chicken stock Use store-bought for convenience.
  • 2 tablespoons soy sauce Adjust according to taste.
  • 2 tablespoons mirin Sweet cooking rice wine.
  • 2 tablespoons sake Optional, for added flavor.
  • 1 clove garlic, minced For added depth of flavor.
  • 1 inch ginger, sliced Optional.

Proteins

  • 1 pound chicken thighs, boneless Traditional protein choice.
  • 1 cup tofu, cubed For a vegetarian option.

Vegetables

  • 1 cup napa cabbage, chopped Softens well during cooking.
  • 1 cup mushrooms, sliced Use any variety you like.
  • 1 cup daikon radish, sliced Optional.

Noodles

  • 2 cups udon noodles You can substitute with ramen or spaghetti.

Instructions

Prepare the Broth

  • In a large pot, combine chicken stock, soy sauce, mirin, sake, garlic, and ginger.
  • Bring the broth to a simmer over medium heat, tasting and adjusting flavors as necessary.

Add Ingredients

  • Add the chicken and tofu to the broth and let cook for about 10 minutes.
  • Add the napa cabbage, mushrooms, carrot, and daikon to the pot.
  • Continue to simmer for another 10-15 minutes until the vegetables are tender.

Finalize the Dish

  • Add the udon noodles to the pot and let them cook for the last 5 minutes, allowing them to soak in the broth.
  • Serve hot directly from the pot, letting everyone scoop out what they like.

Notes

This dish is very adaptable; feel free to swap out proteins or vegetables based on what you have. Leftovers can be enjoyed the next day, and it's perfect for communal dining.