Chanko Nabe (Sumo Hot Pot)
Chanko Nabe has a rich history and cultural significance in Japan. It is believed to have originated in the Edo period (1603-1868) when sumo wrestlers would…
- CuisineJapanese
- Prep25 min
- Cook25 min
- Total50 min
- Makes4 servings
Chanko Nabe (Sumo Hot Pot)
1. Prepare the broth:
In a large heavy-bottomed pot (like a donabe),
heat a rich chicken broth infused with dashi,
a splash of soy sauce, mirin and sake.
Seasonings to taste - ginger, white/yellow miso,
garlic.
2. Prep the ingredients:
Slice the shiitake mushrooms, tofu, carrots,
and cabbage. Mix minced chicken with ginger
and green onions, then form into small meatballs.
3. Assemble:
Carefully arrange the cabbage, mushrooms,
meatballs, thinly sliced beef, fresh shrimp,
and mussels beautifully in the simmering broth.
4. Simmer & Serve:
Cover and simmer gently until the meatballs
and seafood are fully cooked. Serve straight
from the pot!
Chanko Nabe
History & OriginsChanko Nabe has a rich history and cultural significance in Japan. It is believed to have originated in the Edo period (1603-1868) when sumo wrestlers would gather around a hot pot to share a meal and bond with each other.
Chanko Nabe
The story behind the dishChanko Nabe has a rich history and cultural significance in Japan. It is believed to have originated in the Edo period (1603-1868) when sumo wrestlers would gather around a hot pot to share a meal and bond with each other.
