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Chankonabe from Japan

Chankonabe

★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Chankonabe is one of the classic dishes in the stew tradition of Japan.

About Chankonabe

Chankonabe is one of the classic dishes in the stew tradition of Japan. Traditionally it features rice, chicken, fish and shrimp.

🏛️ History & Culture

Chankonabe's origins are intimately tied to the world of sumo wrestling, where it serves as the primary meal for wrestlers aiming to gain weight and strength. The dish's exact beginnings are debated, but it has been a staple in sumo stables (heya) for centuries, with the name "chanko" derived from the term for sumo food. Traditional preparations center on a hearty broth, often made with chicken, which is favored for its leanness and symbolic balance, along with fish, shrimp, and a variety of vegetables and tofu.

While there is no single standardized recipe, chankonabe varies widely between sumo stables, each with its own secret broth (miso, soy sauce, or kombu-based) and ingredient mix, making it a personal and regional expression. Beyond the sumo world, it has become a popular winter comfort food across Japan, enjoyed by families and in restaurants, symbolizing communal eating and the discipline of sumo culture. Its cultural significance lies in its role as a shared pot, where wrestlers eat together, reinforcing hierarchy and camaraderie.

🍳 How to make Chankonabe

AI-assisted, not kitchen-tested

Chankonabe (Sumo Wrestler's Hot Pot)

A hearty, protein-rich Japanese hot pot traditionally eaten by sumo wrestlers to build strength and mass. It's a communal, one-pot meal where everyone adds ingredients at the table and cooks them together in a rich dashi broth.

Prep
20 min
Cook
25 min
Total
45 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 1.2 kg (2¾ lb) chicken thighs, bone-in, skin-on, cut into bite-sized pieces through the bone
  • 200 g (7 oz) firm white fish fillet (cod or sea bream), cut into 4 cm pieces
  • 150 g (5 oz) shrimp, shell-on, deveined, heads and shells kept for broth
  • 300 g (10½ oz) napa cabbage, cut into 4 cm pieces, white stems kept separate
  • 200 g (7 oz) leek, white parts only, sliced diagonally
  • 200 g (7 oz) shiitake mushrooms, fresh; stems removed
  • 150 g (5 oz) enoki mushrooms, trimmed and separated
  • 200 g (7 oz) tofu (firm), cut into 3 cm cubes
  • 1 large sheet kombu (dried kelp), about 10 g
  • 1.2 L (5 cups) water, for the dashi
  • 60 ml (¼ cup) soy sauce, Japanese koikuchi
  • 60 ml (¼ cup) mirin
  • 20 ml (4 tsp) sake
  • 5 g (1 tsp) katsuobushi (bonito flakes), optional, for deeper umami
  • 2 servings cooked short-grain rice, to serve alongside
  • 1 bunch mizuna or spinach, optional, for finishing
  • 2 stalks green onions, sliced, for garnish

Steps

  1. 1 Make the dashi: soak the kombu in 1.2 L cold water for 20 minutes, then slowly heat to just below a simmer (around 80°C / 175°F). Remove the kombu just before the water boils and stir in the katsuobushi if using. Let the flakes settle for 2 minutes, then strain.
  2. 2 Return the dashi to a donabe (or wide clay/cast-iron pot) over medium heat. Add the soy sauce, mirin, and sake, and bring to a gentle simmer.
  3. 3 Add the chicken pieces first and simmer for 5 minutes; chicken is fully cooked when the juices run clear and the internal temperature reaches 74°C / 165°F. Add the reserved shrimp heads and shells to the broth for extra flavor.
  4. 4 Add the napa cabbage stems and leek and simmer for 3 minutes, then add the fish pieces, tofu, shiitake and enoki mushrooms. Cook for 3 more minutes.
  5. 5 Add the shrimp and cook 2 minutes, until they are pink and curled and reach an internal temperature of 62°C / 145°F. Fish is done when it flakes easily with chopsticks.
  6. 6 Finish by tucking in the mizuna or spinach leaves so they wilt in the hot broth (about 30 seconds). Ladle the stew into bowls over a generous scoop of rice or serve the rice alongside.
  7. 7 Garnish with sliced green onions and serve hot directly from the pot at the table. Traditionally, diners add ingredients as they cook and finish with a bowl of rice.
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