A Hearty, Protein-Packed Japanese Broth to Fuel the Body and Soothe the Soul

Chanko Nabe, the traditional stew enjoyed by sumo wrestlers, is all about balance—loads of lean protein, vegetables, and a savory, umami-rich broth. This hotpot base is comforting yet nourishing, with flavors that deepen as you simmer. Typically made with chicken, tofu, and fish, it’s packed with vegetables like napa cabbage and shiitake mushrooms, making it perfect for family-style sharing or a celebratory meal.

Ingredients

Serves 4–6

For the broth

• 1.5 litres dashi stock (6 cups) (or use kombu and bonito flakes for homemade dashi)
• 300g chicken thigh, boneless, skinless, cut into chunks (10.5 oz)
• 200g firm tofu, cut into cubes (7 oz)
• 1 small onion, halved
• 3–4 slices ginger, smashed
• 2 tbsp soy sauce
• 2 tbsp mirin (optional for sweetness)
• 2 tbsp sake
• 1 tbsp miso paste (optional, for umami depth)
• 1 tsp salt, to taste
• 1 tsp white pepper

For the vegetables & protein

• 1 small napa cabbage, chopped into large chunks
• 1 handful shiitake mushrooms, stemmed and halved
• 2 carrots, sliced thinly
• 1 small daikon radish, peeled and sliced
• 200g fish fillets (cod, tilapia, or snapper), cut into chunks (7 oz)
• 200g chicken meatballs (or store-bought)

To garnish

• Spring onions, finely chopped
• Fresh cilantro or shiso leaves
• Optional: ponzu sauce for dipping

Instructions

Start by making the broth: In a large pot, bring the dashi stock to a simmer. Add the chicken thigh pieces, onion, ginger, and soy sauce. Let this simmer for about 15 minutes, skimming off any impurities that rise to the surface.

Add the mirin, sake, miso paste (if using), salt, and white pepper, stirring to combine. Adjust seasoning as needed.

Once the chicken is tender, add the napa cabbage, shiitake mushrooms, carrots, and daikon radish. Continue to simmer for another 10–15 minutes, allowing the vegetables to soften.

Gently add the fish fillets and tofu, followed by the chicken meatballs, simmering for an additional 5–7 minutes until the fish is cooked through and the meatballs are firm and cooked.

Once everything is cooked through, transfer the pot to a hotpot setup. Serve hot, allowing guests to dip their ingredients and enjoy the rich, savory broth.

Cooking Tips

The beauty of Chanko Nabe lies in its simplicity. Don’t overcomplicate the broth—let the dashi be the star, providing a clean, savory base. If you prefer a richer broth, add a spoonful of miso paste for an added depth of flavor. Firm tofu is ideal as it holds up well in hotpot without disintegrating. This soup can be made ahead, allowing the flavors to meld even more overnight.

If you want to go the extra mile, serve with steamed rice and pickled vegetables on the side for a well-rounded meal. Ponzu sauce is a great dipping option for added brightness and acidity.