How to Make Chanko Nabe at Home (Japanese Sumo Stew)

By Sudachi · 45 min

Ingredients

Instructions

1. Make the meatballs: mix 200 g ground chicken with ½ tbsp yellow miso, ½ tsp Japanese soy sauce, ½ tsp grated ginger and 1 grated garlic clove until no miso lumps remain.
2. Whisk 1 egg in a separate bowl, pour it into the chicken mixture, add 2 tbsp cornstarch and mix well. Cover and refrigerate until ready to cook.
3. Make the broth: in a large pot, combine 1000 ml dashi, 1½ tbsp Chinese-style chicken bouillon powder, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp grated ginger, 2 grated garlic cloves and 2 tbsp ground sesame seeds. Mix well and bring to a gentle boil over medium heat.
4. Once gently boiling, scoop and scrape the chilled meatball mixture into the broth with two spoons, since it is too sticky to shape by hand.
5. Cover and simmer for 3 minutes.
6. Add the carrot and any root vegetables and boil for a few minutes. Then add the leek, enoki, shiitake, Napa cabbage, mizuna and firm tofu. Cover and simmer for about 5 to 10 minutes, until the vegetables are cooked to your liking.
7. Turn off the heat. Dissolve 2 tbsp yellow miso in some broth using a miso strainer, or a small bowl and whisk, then stir it into the pot.
8. Mix well and serve.

Summarized from Sudachi's video. Watch it for the details.

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