Japanese

Chanko Nabe

Name: Chanko Nabe
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 6 cups rich chicken broth; 1/4 cup sake; 2 tbsp soy sauce; 1 lb ground chicken; 1 tbsp grated ginger; 1/2 lb thinly sliced pork belly; 1 block tofu (cubed); 4 cups napa cabbage; 2 cups assorted mushrooms

A massive, protein-rich hot pot famously eaten by sumo wrestlers.

45 minutes

Serves 4

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

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.

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