Chanko Nabe
A massive, protein-rich hot pot famously eaten by sumo wrestlers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Make the tsukune (chicken meatballs): Mix the ground chicken vigorously with the grated ginger, a splash of soy sauce, 1 tbsp potato starch, and a pinch of salt until sticky and pale.
- 2
In a large, wide donabe (clay pot), bring the chicken broth, sake, and soy sauce to a gentle simmer over a tabletop burner.
- 3
Using two spoons, form the chicken mixture into 1.5-inch meatballs and drop them directly into the simmering broth. Cook for 5 minutes until they float to the surface.
- 4
Skim any foam or fat from the broth's surface to keep it clean.
- 5
Add the hard vegetables first (like the white stems of the cabbage), followed by the tofu, mushrooms, pork belly slices, and leafy greens.
- 6
Cover the pot and simmer for 5-8 minutes until all ingredients are tender. Diners eat directly from the communal pot, eventually adding udon noodles to the leftover rich broth at the end of the meal.
Plan it in Listahan
Add Chanko Nabe to your week, check it against your household's allergens, and build the shopping list automatically.