Entree: Japan – Kanto / Tokyo – ちゃんこ鍋 ➤ Chanko Nabe (Hearty Japanese communal hot-pot of mixed proteins and vegetables traditionally eaten by sumo wrestlers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 8 cups (1.9 L) dashi stock or low-sodium chicken stock
- 1 piece (about 5 g) kombu (dried kelp) if making dashi
- 1 cup (10 g) katsuobushi (bonito flakes) if making dashi
- 1 lb (454 g) boneless skin-on chicken thighs, cut into bite-size pieces (about 6–8 pieces)
- 8 oz (225 g) firm tofu, cut into 1 in (2.5 cm) cubes
- 2 cups (150 g) napa cabbage, chopped
- 2 cups (140 g) bok choy or komatsuna, halved if large
- 6 oz (170 g) shiitake mushrooms, stems removed and caps halved
- 1 medium carrot, thinly sliced (about 4 oz / 115 g)
- 1/2 medium daikon radish, thinly sliced (about 8 oz / 225 g)
- 4 green onions, cut into 2 in (5 cm) pieces
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tbsp (15 ml) sake
- 1 tsp (5 g) kosher salt, adjust to taste
- 8 oz (225 g) udon noodles or cooked rice for serving
- 1 tbsp (15 ml) toasted sesame oil or neutral oil (optional, for finishing)

Instructions

1. If making dashi from scratch: place kombu in a pot with 8 cups (1.9 L) water and gently warm for 20 minutes (do not boil). Remove kombu just before simmering, add katsuobushi, bring to a brief simmer, then strain to yield clear dashi. Otherwise, heat 8 cups (1.9 L) prepared dashi or chicken stock.
2. Add soy sauce, mirin, sake, and salt to the stock and bring to a gentle simmer. Taste and adjust seasoning; the broth should be savory but not overly strong.
3. Add the chicken thigh pieces to the pot and simmer gently for 8–10 minutes until nearly cooked through.
4. Arrange tofu, napa cabbage, bok choy, shiitake, carrot, daikon, and green onions into the pot. Simmer another 6–8 minutes until vegetables are tender and chicken is cooked through.
5. Add udon noodles in the last 2–3 minutes to warm through, or serve the hot-pot over bowls of cooked rice if preferred.
6. Finish with a drizzle of toasted sesame oil if desired. Serve the chanko nabe communally from the pot, letting diners ladle broth, proteins, and vegetables into individual bowls; replenish with additional broth or ingredients as eaten.