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Meat, East Asian

Chicken chanko nabe

Chicken chanko nabe is a simmered Japanese hot pot inspired by the meal sumo wrestlers eat after training, serving 4 in 50 minutes, easy to make, for €3.20 per person. Chicken thighs, meatballs, tofu, vegetables and udon noodles cook together in a dashi, soy and mirin broth. The key is adding the ingredients in order, longest cooking time first, most tender last.

Tonight, the sumo wrestlers' hot pot, a chanko nabe, loaded with chicken, vegetables and tofu simmered in a fragrant broth, for a cozy family meal.

Chicken chanko nabe
Total time
50 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Chanko nabe is the hot pot sumo wrestlers eat after training, packed with protein and vegetables simmered together in one broth. This chicken version uses thighs that flavor the broth as they cook and soft ground chicken meatballs that float to the top once done. The firm tofu soaks up the broth's flavor, napa cabbage and leek add tenderness, and mushrooms bring an earthy note.

This is a true winter dish, meant to sit in the middle of the table and get ladled out, everyone helping themselves to seconds. Kids usually go straight for the meatballs and udon noodles, while the adults enjoy the broth, which gets richer as it cooks. It works just as well for a quiet Sunday dinner as for stress free entertaining, Mon Chou designed it so everything simmers in one single pot.

The ingredients

4 people

Butcher

  • Chicken thighs 4
  • Ground chicken 250 g

Dairy

  • Firm tofu 300 g

Fruits and vegetables

  • Napa cabbage 400 g
  • Carrots 2
  • Shiitake or button mushrooms 200 g
  • Leek 1

Pantry

  • Instant dashi 1 tsp
  • Soy sauceoften in the pantry 4 tbsp
  • Mirin or a little honey 2 tbsp
  • Udon noodles 250 g

Allergens Soy, Gluten, Fish, Eggs

The step by step recipe

  1. Make the broth by dissolving the dashi in 1.5 liters of hot water with the soy sauce and mirin.

    Instant dashi is found in the Asian foods aisle, chicken broth works as a substitute.

  2. Mix the ground chicken with a pinch of salt and shape into small meatballs.

    Wet your hands first, the mixture won't stick to them.

  3. Bring the broth to a simmer, add the chicken thighs and sliced carrots, and let simmer. 20 min

    Skim well, a clear broth is an elegant broth.

  4. Add the meatballs, cubed tofu, mushrooms, cabbage and leek, then let cook. 15 min

    The meatballs float to the surface once cooked.

  5. Add the udon noodles to the broth for the last few minutes of cooking and serve straight from the pot with a ladle. 5 min

    The final broth, enriched by all the ingredients, is the best part of the meal.

Our tips to get it right

  • Skim the broth regularly while the chicken thighs cook, it keeps the result clear and the flavor clean.
  • Cut the tofu into fairly large cubes, it holds together better and won't crumble into the broth.
  • For a richer broth, let the chicken thighs simmer a few extra minutes before adding the rest of the ingredients.

The variations

  • Swap the chicken for thinly sliced pork for a more traditional, richer tasting chanko nabe.
  • For a vegetarian version, skip the chicken and meatballs, double the tofu, and use a vegetable dashi or vegetable broth instead.
  • To save time, use ready made chicken nuggets or premade meatballs, and swap fresh mushrooms for drained canned mushrooms.

What to serve it with

  • Steamed white rice for the broth
  • Hot green tea
  • Lemon wedges to squeeze into the broth

Storage

Chicken chanko nabe keeps for 2 days in the fridge in a sealed container, broth and ingredients together. It freezes well without the udon noodles, which are best reheated fresh on their own. Reheat gently in a pot over low heat so the remaining vegetables don't overcook.

Questions about this dish

Can you replace the instant dashi?

Yes, chicken broth works well as a substitute, though the flavor will be a bit less distinctive. You can also make a homemade dashi with kombu seaweed and bonito flakes if you have them on hand.

Can you make the broth ahead of time?

Yes, prepare the dashi, soy and mirin broth the day before and keep it in the fridge. On the day, just bring it to a simmer and add the ingredients in order.

Do kids like chanko nabe?

Yes, kids usually love fishing out the chicken meatballs and udon noodles from the broth. You can cut back on the soy sauce if you want a milder flavor for them.

Can you swap the udon noodles?

Yes, soba noodles or even rice vermicelli work well in this broth. Add them near the end of cooking too, so they stay firm.

How long does it take to make a chicken chanko nabe?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken chanko nabe?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken chanko nabe cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, fish, eggs. Always check the labels of the products you buy.

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