Chanko Nabe Sumo Stew Recipe

There’s something beautifully comforting about creating my own steaming bowl of deliciousness, and this recipe perfectly captures the harmony of tender chicken, vibrant veggies, and savory seafood—all swimming in an umami-rich broth that feels like a warm hug from the inside.

Chanko Nabe is sumo stew. It is what a sumo wrestler eats.

Chanko Nabe is what most people eat, although sumo wrestlers have another level of nutrition that they take to achieve the kind of mass that they have. (There are different kinds of chanko, not just nabe.

Some chanko is rice. But here, we are discussing sumo stew.) Chanko Nabe is a way of cooking meat, vegetables, and sometimes seafood, in a communal pot, at the table, in a kitchen.

When I say “kitchen,” I mean” a good, warm space within your home.” Chanko Nabe takes a while to prepare, and half of that is time for the broth to simmer. While it’s simmering, it’s the perfect time for getting comfortable with someone you adore.

Chanko Nabe Sumo Stew Recipe Ingredients

• Chicken Thigh: An excellent source of protein; adds rich, savory flavor.
• Dashi Stock: Umami-rich broth base; essential for authentic taste.
• Napa Cabbage: Low calorie, vitamin-rich; adds crunch and sweetness.
• Tofu: High in protein and calcium; absorbs stew flavors well.
• Shiitake Mushrooms: Earthy umami taste; boosts immune health.
• Udon Noodles: Carbohydrate-rich; provides a satisfying, chewy texture.
• Sake: Alcoholic rice wine; enhances the stew’s depth of flavor.
• Miso Paste: Adds savory depth and umami; optional, yet impactful.

Chanko Nabe Sumo Stew Recipe Ingredient Quantities

• 1 lb chicken thigh, boneless and skinless, cut into bite-size pieces
• 1 tbsp vegetable oil
• 4 cups dashi stock
• 2 tbsp sake
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 medium daikon radish, peeled and sliced
• 1 medium carrot, peeled and sliced
• 1/2 medium napa cabbage, cut into large pieces
• 1 block tofu, firm, cubed
• 8 shiitake mushrooms, stemmed
• 1 bunch green onions, cut into 2-inch pieces
• 4 ounces enoki mushrooms, ends trimmed
• 8 ounces udon noodles, pre-cooked
• 1 bunch spinach, trimmed
• 1 lb mixed seafood (shrimp, scallops, etc.)
• 1 tbsp miso paste (optional)
• Sesame seeds, for garnish

How to Make this Chanko Nabe Sumo Stew Recipe

1. In a big pot, warm 1 tablespoon of vegetable oil over medium heat. Toss in the pieces of chicken cut to bite size, and cook them until they are browned all over.

2. Add 4 cups of dashi stock and bring to a simmer. Stir in 2 tablespoons of sake, 2 tablespoons of soy sauce, and 1 teaspoon of salt.

3. Insert the daikon radish, carrot, and thickly sliced napa cabbage into the pot. Cook on low until the vegetables are fork-tender.

4. Carefully introduce the tofu, cut into cubes, and the shiitake mushrooms. Let them simmer and soak in the flavors.

5. Add the sliced green onions and the enoki mushrooms and continue to simmer.

6. Place the mixed seafood into the pot, assuring even distribution of the shrimp, scallops, and any other seafood among the rest of the ingredients.

7. If you wish, you can add 1 tablespoon of miso paste to deepen the flavor and ensure it dissolves completely.

8. Add the pre-cooked udon noodles and the trimmed spinach and cook just until the spinach is tender and the noodles are warm.

9. Sample the stew, making necessary adjustments to the flavor by adding more soy sauce or salt to taste.

10. Serve piping hot, topped with sesame seeds to enhance the texture and flavor.

Chanko Nabe Sumo Stew Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Ladle
7. Serving bowls

FAQ

• What is dashi stock and where can I find it?A Japanese soup base known as dashi stock is traditionally prepared from kombu (seaweed) and bonito flakes. You can find it in Asian grocery stores, or you can pick it up in powdered or liquid form at just about any supermarket.
• Can I use chicken breast instead of chicken thigh?You can use chicken breast; however, it is recommended that you use chicken thigh for its juicier and more tender texture.
• What can I substitute for sake in the recipe?Substituting sake can be done with dry sherry or white wine, or it can simply be omitted if you prefer not to use alcohol.
• Is the miso paste necessary in the stew?Optional, miso paste adds an extra depth of flavor. No miso? No problem! The stew is still delicious without it.
• Can I add other vegetables to the stew?Of course! You can include other vegetables you relish, like bean sprouts, bok choy, or zucchini.
• Can I use different types of seafood in the stew?Indeed, you are allowed to blend and coordinate any type of seafood you prefer, such as mussels, squid, or crab meat.
• How should I serve Chanko Nabe Sumo Stew?This filling stew is served best piping hot in individual bowls, scattered with sesame seeds for garnish.

Chanko Nabe Sumo Stew Recipe Substitutions and Variations

1 lb chicken thigh
– Substitute with turkey thigh or pork shoulder, cut into bite-size pieces.
4 cups dashi stock – Substitute with chicken broth or vegetable broth.
2 tbsp sake – You can use dry white wine instead, or mirin if you prefer a sweeter flavor.
1/2 medium daikon radish – If unavailable, substitute with turnips or regular radishes.
8 shiitake mushrooms—can be substituted with button mushrooms or cremini mushrooms.

Pro Tips

1. Marinate the Chicken Before cooking, marinate the chicken pieces in a little sake, soy sauce, and ginger for at least 15 minutes. This will infuse the chicken with additional flavor and keep it tender.

2. Sauté Aromatics Before adding the chicken, sauté a small amount of minced garlic and ginger in the vegetable oil. This will create a fragrant base layer of flavor for the stew.

3. Layer the Vegetables Add the vegetables in stages according to their cooking time. Start with the daikon and carrot, which take longer to soften, and add the napa cabbage and tofu later to prevent them from overcooking.

4. Miso Paste Trick Dilute the miso paste in a small bowl with some of the hot broth before adding it to the stew. This ensures the miso is evenly distributed and prevents clumping.

5. Customize Your Garnish In addition to sesame seeds, consider topping your dish with chopped fresh herbs like cilantro or shiso leaves, or a drizzle of sesame oil for added aroma and depth of flavor.