Gather-Round Chanko Nabe Hot Pot
A generous communal pot brimming with chicken meatballs, tofu, mushrooms, and seasonal vegetables simmering in a fragrant dashi-soy broth that deepens with every ingredient added. Originally the hearty training meal of sumo wrestlers, this nabe brings warmth, nourishment, and togetherness to any dinner table.
Ingredients
- 1 lb ground chicken
- 1 egg
- 2 tbsp panko breadcrumbs
- 1 tbsp fresh ginger, grated (divided)
+ 15 more ingredients
Instructions
Make the chicken meatballs by combining ground chicken, egg, panko, half the grated ginger, and 1 tablespoon soy sauce in a bowl. Mix until just combined and form into walnut-sized balls. Set aside.
Prepare the broth by combining dashi stock, 3 tablespoons soy sauce, mirin, sake, and the remaining grated ginger in a large clay pot (donabe) or Dutch oven. Bring to a gentle simmer.
Carefully lower the chicken meatballs into the simmering broth. Cook for 5 minutes until they float and are cooked through.
Arrange the napa cabbage, carrot slices, and tofu cubes in the pot around the meatballs. Simmer for 5-7 minutes.
Add the mushrooms, green onion, and shirataki noodles. Cook for another 3-4 minutes until the vegetables are tender.
Add the chrysanthemum greens or spinach last, as they only need about 1 minute to wilt.
Serve the pot at the center of the table with individual bowls and a communal ladle. Provide ponzu sauce in small dipping bowls and shichimi togarashi for seasoning.
As a finishing course (shime), cook the udon noodles in the remaining enriched broth for a deeply flavorful noodle soup.
Nutrition Estimate
Per serving • Estimated by Blinner AI