Chankonabe

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.