Miso Chanko Nabe with Chicken Meatballs (Sumo Wrestler Hot Pot) ちゃんこ鍋

Chanko Nabe

 

First let me apologize for not posting since I travelled back to our Tokyo home in June. I know the people who follow me on Instagram and twitter knew what I was up to (and what I was eating) and always follow my trips back to Japan. It was a very busy Summer for me plus we had record breaking sunshine and heat in Seattle so we spent most of our time outdoors enjoying it. Hubby was also in Seattle for the entire month of August so time just flew by. Oh and another big thing happened. A new Coton de Tulear puppy named Kenshin joined our family in August and I’ve been busy with puppy Headstart and potty training. He has brought us so much happiness after the passing of our sweet Musashi in April.

The weather in Seattle has finally cooled down (well it’s actually kind of cold right now) so it’s a perfect time to share my Miso Chanko Nabe recipe with you! Chanko Nabe is called Sumo Wrestler Stew and is a one pot dish, or hot pot, filled with a variety of ingredients like chicken, assorted vegetables, Shirataki (yam noodles), deep fried, regular or grilled tofu and is part of a weight gain diet for Sumo Wrestlers. Chanko Nabe is actually a very healthy dish but Sumo Wrestlers enjoy it with sake, beer, many bowls of rice and they usually add udon noodles to the leftover broth at the end so that is what really adds the calories to the meal.

There are many varieties of Chanko Nabe usually starting with a Dashi or a Chicken stock base. I like to add miso to my broth plus chicken meatballs instead of just chicken pieces. I think the miso adds another level of umami and who doesn’t love chicken meatballs? Chanko Nabe is a fun dish to enjoy right at the dining room table with the whole family gathered around enjoying every savory bite together. I hope you and your family enjoy my Chanko Nabe during these Fall and Winter months. Below are the vegetables I like to use in my Chanko Nabe but feel free to experiment with your favorites too. Just make sure everything is cut into bit sized pieces so they don’t take too long to cook.

Ingredients: serves 4

Chicken Meatballs (Recipe Below)

Napa Cabbage ~ 1/4 – 1/2 head, chopped into 2 inch pieces
Yukon Gold Potatoes ~ 3 small or 2 medium, cut into big chunks
Carrots ~ 2 large sliced diagonally into 1/2 inch slices
Scallions ~ 1 Bunch chopped diagonally into three pieces ( you want them to be big pieces, use the green part too)
Mushrooms ~ A mix of Shiitake, Shimeji and Enoki Mushrooms or any mix of mushrooms you like ~ slice or separate into bite sized pieces
Aburaage (Deep Fried Tofu) ~ 1 Package sliced into strips (I rinse under hot water to remove most of the oil and pat with paper towels before I slice) or a block of medium firm or grilled tofu cut into bit sized pieces
Shirataki Noodles ~ 1 Package, drained and rinsed under hot water. I use kitchen scissors to cut in half so easier to eat.

Soup for Hot Pot:

7 1/2 cups Dashi stock (my recipe here or you can use instant Dashi)
1/2 cup Red Miso
1/2 cup White Miso
5 Tablespoons Soy Sauce
2 Tablespoons Sake
1/2 cup Mirin

Chicken Meatball Recipe:

1 pound ground chicken meat (I mix white & dark meat)
1 green onion, finely chopped
1 Tablespoon cornstarch or potato starch
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
1 teaspoon soy sauce
1/4 teaspoon sea salt

In a bowl mix all ingredients with your hands making sure everything is mixed well. Wet your hands and make bite sized meatballs and set aside or I like to use a small ice cream scoop to form my meatballs and I drop them right in the hot pot as I scoop.

Cooking Method:

Add all of soup ingredients to a large pot on the stove or an electric hot pot cooker if you have one. Mix well with a whisk so all ingredients are blended well.

When the soup reaches a low boil, add all the vegetables, deep fried tofu and Shirataki noodles.

Skim off any scum that rises to the surface and turn down the heat to medium. Cook for 10 minutes or until all vegetables are tender.

Add chicken meatballs to the pot and turn down the heat to low and cook for 5 minutes or until meatballs are thoroughly cooked.

Keep heat on very low or simmer and take cooked ingredients from the pot and serve.

This dish is also perfect to enjoy at-the-table. If you have a portable gas burner to set the pot on or an electric hot pot you can place it in the center of the dining room table and everyone can serve themselves! This is the traditional way to enjoy Nabe or Hot Pot.

Miso Chanko Nabe with Chicken Meatballs (Sumo Wrestler Hot Pot) ちゃんこ鍋
Serves: 4
 
Ingredients
  • >> Chicken Meatballs (Recipe Below)
  • Napa Cabbage ~ ¼ - ½ head, chopped into 2 inch pieces
  • Yukon Gold Potatoes ~ 3 small or 2 medium, cut into big chunks
  • Carrots ~ 2 large sliced diagonally into ½ inch slices
  • Scallions ~ 1 Bunch chopped diagonally into three pieces ( you want them to be big pieces, use the green part too)
  • Mushrooms ~ A mix of Shiitake, Shimeji and Enoki Mushrooms or any mix of mushrooms you like ~ slice or separate into bite sized pieces
  • Aburaage (Deep Fried Tofu) ~ 1 Package sliced into strips (I rinse under hot water to remove most of the oil and pat with paper towels before I slice) or a block of medium firm or grilled tofu cut into bit sized pieces
  • Shirataki Noodles ~ 1 Package, drained and rinsed under hot water. I use kitchen scissors to cut in half so easier to eat.
  • >> Soup for Hot Pot:
  • 7½ cups Dashi stock
  • ½ cup Red Miso
  • ½ cup White Miso
  • 5 Tablespoons Soy Sauce
  • 2 Tablespoons Sake
  • ½ cup Mirin
  • >> Chicken Meatball Recipe:
  • 1 pound ground chicken meat (I mix white & dark meat)
  • 1 green onion, finely chopped
  • 1 Tablespoon cornstarch or potato starch
  • 1 teaspoon sesame oil
  • ½ teaspoon grated fresh ginger
  • 1 teaspoon soy sauce
  • ¼ teaspoon sea salt
  • In a bowl mix all ingredients with your hands making sure everything is mixed well. Wet your hands and make bite sized meatballs and set aside or I like to use a small ice cream scoop to form my meatballs and I drop them right in the hot pot as I scoop.
Instructions
  1. Add all of soup ingredients to a large pot on the stove or an electric hot pot cooker if you have one. Mix well with a whisk so all ingredients are blended well.
  2. When the soup reaches a low boil, add all the vegetables, deep fried tofu and Shirataki noodles.
  3. Skim off any scum that rises to the surface and turn down the heat to medium. Cook for 10 minutes or until all vegetables are tender.
  4. Add chicken meatballs to the pot and turn down the heat to low and cook for 5 minutes or until meatballs are thoroughly cooked.
  5. Keep heat on very low or simmer and take cooked ingredients from the pot and serve.

 

Comments

  1. I have been craving nabe and I knew you would have a good recipe! Going to try this weekend sometime. Mahalo, Shirley. 🙂

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