Chanko Nabe Recipe: How to Make Sumo Wrestler Hot Pot

For the soup base:

• 3 cups homemade or low-sodium chicken broth
• 2 tablespoons sake
• 1 clove garlic, grated
• Sea salt, to taste

For the meatballs:

• 7 ounces ground chicken
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 1 tablespoon grated fresh ginger
• 1 green onion, very thinly sliced
• 1 tablespoon potato starch (or substitute corn starch)

For the chanko nabe:

• 4 frozen shrimp
• 1 piece aburaage (deep-fried tofu)
• 2 heads baby bok choy, halved and rinsed
• 2 shiitake mushrooms, woody stems removed
• Toasted sesame oil, to garnish
• 1 green onion, thinly sliced on the diagonal, to garnish
• Toasted sesame seeds, to garnish

1. 1

   Make the soup base. In a donabe (Japanese clay pot) or large pot over medium heat, combine chicken broth, sake, and grated garlic, and bring to a simmer. Season to taste with salt.

2. 2

   Make the meatballs. In a large bowl, combine ground chicken with salt, pepper, and ginger and stir to incorporate. Add green onion and potato starch and gently stir to incorporate.

3. 3

   Shape ground chicken mixture into tablespoon-size meatballs, and drop in the broth. Cover and simmer until meatballs rise to the surface of the broth, about 5 minutes.

4. 4

   Add the shrimp, and replace the cover.
   

5. 5

   Pat the aburaage with a paper towel to remove excess oil.

6. 6

   Cut the aburaage into 2-inch pieces and add to the broth.

7. 7

   Add bok choy and mushrooms to the broth.

8. 8

   Continue to simmer the broth until shrimp is opaque and vegetables are tender, about 5 minutes.

9. 9

   Drizzle with toasted sesame oil and sprinkle with sliced green onion and sesame seeds.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.