Photograph of the finished Chanko nabe

Japan · Lẩu sumo Chanko nabe

Chanko nabe

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 12.7 oz
  • Photograph of Pork Pork 8.5 oz
  • Photograph of Tofu Tofu 8.5 oz
  • Photograph of Chinese cabbage Chinese cabbage 11.3 oz
  • Photograph of Chrysanthemum greens Chrysanthemum greens 5.6 oz
  • Photograph of Enoki mushrooms Enoki mushrooms 5.6 oz
  • Photograph of Carrot Carrot 3.5 oz
  • Photograph of Dashi broth Dashi broth 6 cups
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Mirin Mirin ¼ cup
  • Photograph of Cooking sake Cooking sake 3 ¼ tbsp
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Sesame oil Sesame oil 1 ⅓ tbsp

Method

  1. 1 Slice chicken thighs into large pieces, mix ground pork with chopped ginger and a little soy sauce, then roll into balls.
  2. 2 Make the broth for the hot pot by simmering dashi with soy sauce, mirin, sake, and crushed garlic.
  3. 3 Add the meatballs and chicken and cook for 12 minutes, skimming off any foam to keep the broth clear.
  4. 4 Arrange the Chinese cabbage, carrots, tofu, and enoki mushrooms around the pot and cook for another 8 minutes.
  5. 5 Add the chrysanthemum greens last, cook for 1 minute, then drizzle with sesame oil and serve hot.

With an appliance

  • Microwave 47 min

    Replace step 3: toss the chicken and meatballs in a loosely covered dashi bowl at 800W for 9 minutes; reduce this to about 3 minutes, as the meatballs will be less bumpy and will retain their round shape without needing to be stirred. Toss the vegetables in step 4 for an additional 5 minutes to preserve their structure.

Start cooking