Chanko Nabe – Japan’s Ultimate Comfort Food
If there is one dish that perfectly captures the spirit of Japanese comfort cooking, it’s Chanko Nabe. Best known as the hearty hot pot enjoyed by sumo wrestlers, this nourishing stew is packed with protein, vegetables, and flavour, making it as satisfying as it is wholesome.
Despite its reputation as a meal for athletes, Chanko Nabe is incredibly simple to prepare at home. A deeply savoury broth forms the foundation of the dish, while tender meatballs, fresh vegetables, mushrooms, tofu, and noodles create a complete meal in a single pot. Every household and sumo stable has its own variation, making Chanko Nabe a dish that celebrates both tradition and creativity.
What I love most about this stew is its versatility. It’s the perfect way to make the most of seasonal vegetables, and because everything cooks together in one pot, the flavours gradually mingle and deepen as the meal progresses. It’s the kind of food that brings people together around the table, encouraging everyone to dig in and share.
Whether you’re looking for a warming winter supper, a nutritious family meal, or simply want to explore a classic Japanese dish, Chanko Nabe delivers comfort, flavour, and plenty of goodness in every bowl.
Chanko Nabe aka Sumo Stew
Ingredients
Soup Base
- 80 g Ginger sliced
- 2 stalks Celery chopped in half
- 3 Spring Onions chopped in half
- 1 large Carrot Roughly chopped
- 2 sachets Dashi soup base
- 3 to 4 tbsp White Miso Paste
- 2 L Water
Toppings
- 150 g Nappa Cabbage
- 150 g Choi Sum Chinese spinach
- 150 g Bok Choi
- 150 g Carrots cut into bite size pieces
- 150 g Tender Stem Broccoli
- 200 g Medium Firm Tofu cut into slices
- 100 g Sliced Beef very thinly sliced
Chicken Meatballs
- 500 g Minced Chicken Breast
- 4 tbsp Light Soy Sauce
- 1 Egg
- 2 tbsp Sesame Oil
- 2 tbsp Corn Flour
- pinch White Pepper
Instructions
Soup Base
- Let's begin by making the soup base, po all the ingredients into a large sauce pan and gently bring to a boil. Then turn down to simmer for 20 minutes.
- Remove the veggies but by all means save them and add them back to the pan later.
Make your Meatballs
- Place your chicken mince into a large bowl along with the other ingredients, then mix together with a spoon until the mixture become sticky.
Build your stew
- In a very large sauce pan place all your toppings in groups except the meatballs
- Pour over the soup base
- Gently bring the stew up to a simmer
Now let's make the meatballs.
- Take a handful of the mixture and gently squeeze it through your thumb and forefinger to form a ball. Using a spoon, scoop up the meatball and carefully lower it into the simmering stew. Repeat the process until all of the mixture has been used.
- Place a lid onto the stew and allow it to gently simmer for 15 minutes or until the meat balls are cooked.
- Serve with sticky white rice or by all means you can eat the stew on its own.
For more recipe checkout my Chinese Made Easy Cook Book
