Chankonabe

Chankonabe

A hearty Japanese hot pot of chicken, fish, and vegetables simmered in savory dashi broth.

Total 1 hr 15 min Makes 6 servings Calories 420/serving

Dietary

Dairy free, Nut free

Allergens

Eggs, Fish, Soy, Wheat

Chankonabe is the protein-packed stew traditionally eaten by sumo wrestlers, built from chicken meatballs, fish, tofu, and vegetables simmered together in a soy-seasoned dashi broth. The communal pot cooks at the table, making it a filling, warming centerpiece for cold-weather meals shared among family or friends.

Ingredients

  • 6 cups dashi stock
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 teaspoon salt
  • 1 pound ground chicken
  • 1 egg
  • 3 tablespoons panko breadcrumbs
  • 2 tablespoons green onion, minced
  • 1 tablespoon ginger, grated
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 pound cod fillet, cut into large chunks
  • 1 block soft tofu, cubed
  • 1/2 head napa cabbage, cut into large pieces
  • 1 bunch napa cabbage, cut into large pieces
  • 1 bunch shungiku or spinach, trimmed
  • 1 carrot, peeled and sliced diagonally
  • 1 leek, sliced diagonally
  • 8 ounces shiitake mushrooms, stemmed
  • 1 package shirataki noodles, drained
  • 1 package udon noodles, cooked

Method

  1. In a large bowl, combine ground chicken, egg, panko, minced green onion, and grated ginger. Mix well and shape into 1 1/2-inch meatballs.

  2. In a 12-quart stock pot or large donabe, combine dashi stock, soy sauce, mirin, sake, and salt. Bring to a simmer over medium heat.

  3. Carefully drop the chicken meatballs into the simmering broth and cook until they float and are cooked through.

  4. Add the chicken thigh pieces and carrot slices to the pot and simmer until the chicken is no longer pink on the outside.

  5. Add the napa cabbage, leek, and shiitake mushrooms, arranging them in sections of the pot. Cover and simmer until the cabbage softens.

  6. Add the cod, tofu, and shirataki noodles, nestling them among the vegetables. Cover and simmer until the fish is opaque and cooked through.

  7. Add the shungiku or spinach on top and simmer just until wilted.

  8. Taste the broth and adjust seasoning with additional soy sauce or salt as needed.

  9. Serve the hot pot directly from the pot at the table, ladling broth, meat, fish, and vegetables into individual bowls. Add cooked udon noodles to the broth toward the end of the meal.

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    Chankonabe

    Chankonabe is the protein-packed stew traditionally eaten by sumo wrestlers, built from chicken meatballs, fish, tofu, and vegetables simmered together in a soy-seasoned dashi broth. The communal pot cooks at the table, making it a filling, warming centerpiece for cold-weather meals shared among family or friends.

    1 hr 15 min 6 servings 420 cal

    Ingredients

    • 6 cups dashi stock
    • 1/4 cup soy sauce
    • 2 tablespoons mirin
    • 1 tablespoon sake
    • 1 teaspoon salt
    • 1 pound ground chicken
    • 1 egg
    • 3 tablespoons panko breadcrumbs
    • 2 tablespoons green onion, minced
    • 1 tablespoon ginger, grated
    • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
    • 1/2 pound cod fillet, cut into large chunks
    • 1 block soft tofu, cubed
    • 1/2 head napa cabbage, cut into large pieces
    • 1 bunch napa cabbage, cut into large pieces
    • 1 bunch shungiku or spinach, trimmed
    • 1 carrot, peeled and sliced diagonally
    • 1 leek, sliced diagonally
    • 8 ounces shiitake mushrooms, stemmed
    • 1 package shirataki noodles, drained
    • 1 package udon noodles, cooked

    Method

    1. 1

      In a large bowl, combine ground chicken, egg, panko, minced green onion, and grated ginger. Mix well and shape into 1 1/2-inch meatballs.

    2. 2

      In a 12-quart stock pot or large donabe, combine dashi stock, soy sauce, mirin, sake, and salt. Bring to a simmer over medium heat.

    3. 3

      Carefully drop the chicken meatballs into the simmering broth and cook until they float and are cooked through.

    4. 4

      Add the chicken thigh pieces and carrot slices to the pot and simmer until the chicken is no longer pink on the outside.

    5. 5

      Add the napa cabbage, leek, and shiitake mushrooms, arranging them in sections of the pot. Cover and simmer until the cabbage softens.

    6. 6

      Add the cod, tofu, and shirataki noodles, nestling them among the vegetables. Cover and simmer until the fish is opaque and cooked through.

    7. 7

      Add the shungiku or spinach on top and simmer just until wilted.

    8. 8

      Taste the broth and adjust seasoning with additional soy sauce or salt as needed.

    9. 9

      Serve the hot pot directly from the pot at the table, ladling broth, meat, fish, and vegetables into individual bowls. Add cooked udon noodles to the broth toward the end of the meal.