Chanko Nabe
Hearty Japanese sumo wrestler stew with chicken and vegetables
Ingredients
Instructions
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Prepare the brothIn a large pot or donabe (Japanese clay pot), combine the dashi stock, soy sauce, mirin, and sake. Bring to a simmer over medium heat. Add the grated ginger and simmer for 5 minutes to allow the flavors to meld.
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Cook the chickenHeat the sesame oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to the simmering broth.
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Add hardy vegetablesAdd the daikon radish and carrots to the pot. Simmer for 10 minutes until they begin to soften. Then add the napa cabbage and continue to simmer for another 5 minutes.
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Incorporate remaining ingredientsAdd the shiitake mushrooms, tofu, and green onions to the pot. Gently submerge them in the broth, being careful not to break the tofu. Simmer for 10-15 minutes until all vegetables are tender and the flavors have combined.
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Cook the noodlesIn the last 5 minutes of cooking, add the udon noodles to the pot and cook until they are tender but still chewy, about 3-5 minutes.
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Serve hot pot stylePlace the pot in the center of the table on a portable burner to keep it warm. Provide each person with a bowl and let them serve themselves, taking broth, protein, vegetables, and noodles as desired.
Nutritional Information
480
Calories
per serving
32
Protein
g per serving
42
Carbohydrates
g per serving
18
Total Fat
g per serving
4.5
Saturated Fat
g per serving
6
Fiber
g per serving
12
Sugar
g per serving
1250
Sodium
mg per serving
15
Vitamin C
% daily value
20
Iron
% daily value
Chanko Nabe is Also Known As
Sumo Stew, ちゃんこ鍋, Chankonabe or Sumo Wrestler Hot Pot
