Discover the Magic of Chanko Nabe in Your Own Kitchen

There are dishes that warm our bellies—and then there are dishes that warm our souls. Chanko Nabe, the legendary sumo wrestler hotpot, has been my go-to comfort food ever since I tasted it during a trip to Tokyo in the dead of winter. Imagine a bubbling pot in the center of the table, the aroma of simmered broth and spices floating up like an embrace, and your closest loved ones gathered around, each taking turns fishing out juicy morsels of meat, vegetables, and tofu with chopsticks. It’s not just food—it’s a celebration. Every time we prepare this dish at home, laughter fills the air, and the simple act of eating becomes something deeply bonding. From my experience, there’s nothing like a Chanko Nabe dinner to reconnect and nourish from within.

Preparation Time

• Prep time: 25 minutes

• Cook time: 45 minutes

• Total time: Approximately 1 hour 10 minutes

• Serves: 4–6 people

• Difficulty level: Medium

The Necessary Ingredients (possible in all kinds of variations)

Before we dive in, I want to reassure you that Chanko Nabe is incredibly versatile. You don’t have to follow every ingredient to the letter. Want to go vegetarian? No problem. Gluten-free? Easy. That’s the beauty of this dish—it bends to your lifestyle.

For the broth (the soul of the dish):

• 8 cups dashi (or chicken broth for a deeper flavor)

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 2 tablespoons mirin

• 1 tablespoon sake (optional but adds lovely depth)

• Salt to taste

Proteins (use what you love):

• 400g boneless chicken thighs, cut into bite-sized pieces

• 200g firm tofu, cubed

• 150g ground chicken or pork (optional but traditional)

• 4 chicken meatballs (I make mine with minced garlic, ginger, scallion, and a little panko)

Vegetables (get creative!):

• 1/2 head Napa cabbage, chopped into large chunks

• 1 large carrot, sliced thinly

• 1 daikon radish, peeled and sliced

• 1 pack enoki or shiitake mushrooms

• 2 leeks or scallions, cut diagonally

• 1 sweet potato, peeled and sliced

• 1 handful spinach or mizuna leaves

Other essentials:

• Cooked rice or udon noodles (for finishing the broth at the end)

• Ponzu or sesame dipping sauce (optional but amazing)

Alternative ideas:

• Vegan version: Use kombu and shiitake for the broth base, skip the meats, and load up on tofu, tempeh, and plant-based meatballs.

• Gluten-free: Use tamari instead of soy sauce, and check labels on mirin/sake for GF certification.

• Low-carb: Skip the noodles/rice, and double up on greens and protein.

The Steps of Preparation (possible in all kinds of variations)

Now comes the most exciting part—bringing this glorious hotpot to life. Whether you’re cooking it in a traditional donabe on the table, in an Instant Pot, a Ninja Foodi, or a humble large pot on the stove, the process is equally joyful.

1. Prepare the broth by combining dashi, soy sauce, mirin, sake, and salt in a large pot. Bring to a gentle simmer.

2. Shape the ground chicken into meatballs using wet hands and gently drop them into the simmering broth.

3. Add the chicken thigh pieces and simmer until no longer pink (about 8–10 minutes).

4. Skim off any foam that rises to the top to keep the broth clean and clear.

5. Add the firmer vegetables first: carrots, daikon, sweet potato.

6. After 10 minutes, add the cabbage, leeks, mushrooms, and tofu.

7. Let everything simmer together for 20–25 minutes on low, until the veggies are tender but not mushy.

8. Just before serving, toss in the leafy greens like spinach or mizuna.

9. Serve the hotpot at the table, preferably with a portable burner to keep it warm, and let everyone help themselves.

10. When most of the ingredients are eaten, add pre-cooked rice or udon noodles to the remaining broth and let it simmer a bit—this is the glorious finale!

Nutritional Benefits

Chanko Nabe isn’t just comfort food—it’s nourishing from top to bottom.

• High in protein from lean chicken and tofu, helping to build and repair muscles.

• Low in fat if you use a light broth and trim the meat.

• Rich in fiber thanks to the variety of vegetables, aiding digestion.

• Loaded with vitamins from leafy greens and root vegetables (especially vitamin A, C, and K).

• Great for hydration due to the broth-based nature of the dish.

• Gluten-free option available for sensitive diets.

• Bone-strengthening thanks to dashi, which includes minerals from kombu and bonito.

• Immune-boosting with garlic, ginger, and mushrooms.

• Satiety-promoting thanks to the warm liquid and high volume of veggies.

• Supports gut health when made with fermented dipping sauces like ponzu or miso-based dressings.

Possible Additions or Upgrades

Once you fall in love with Chanko Nabe, you’ll want to personalize it—and you should!

Try adding:

• Glass noodles for a lighter starch alternative

• Kimchi for a spicy, probiotic twist

• A soft-boiled egg sliced in half for richness

• Fish fillets or shrimp for a pescatarian version

• Shimeji, maitake, or oyster mushrooms for an earthy flair

• Baby bok choy or kale for more green variety

• A drizzle of sesame oil or chili oil before serving for extra aroma

• Roasted garlic paste swirled in the broth for a deeper taste

Frequently Asked Questions

Can we make Chanko Nabe ahead of time?
Yes! The flavors get even better the next day. Just reheat gently and enjoy.

Is Chanko Nabe always made with chicken?
Traditionally yes, but you can use beef, pork, fish, or even tofu only.

What’s the best dipping sauce?
Ponzu is our favorite—citrusy, salty, and tangy. But sesame-based sauces are great too.

Can we make this in the Instant Pot?
Absolutely. Use sauté mode for meat, then pressure cook for 10 minutes.

Is it spicy?
Not by default, but you can add chili paste or sliced chili peppers to heat things up.

Can kids eat Chanko Nabe?
Definitely! It’s mild and full of familiar textures. Just slice everything small for easy eating.

How long does it keep in the fridge?
Up to 3 days. The broth will get richer, and the vegetables more tender.

Can we freeze leftovers?
Yes, but avoid freezing tofu or cooked leafy greens—they don’t reheat well.

Can this be served without noodles or rice?
Yes, and it’s just as satisfying—especially if you’re watching carbs.

What drink pairs well with Chanko Nabe?
We love warm sake or green tea, but a cold beer works beautifully too.

From our family’s table to yours—Chanko Nabe is more than a meal. It’s warmth. It’s nourishment. It’s togetherness in a pot. We’d love it if you tried it and shared it with friends and loved ones. If this recipe brought some joy to your day, please share it on social media, pass it along, and help spread the magic of this soul-hugging dish!