Japanese cuisine · Soups & Stews

Chanko Nabe

The sumo wrestlers' stew: juicy chicken meatballs, tofu and napa cabbage in a rich ginger-chicken broth.

Ingredients · for 4 servings

• 500g ground chicken
• 1 egg
• 30g ginger
• 2 tbsp potato starch
• 1.5L rich chicken stock
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1/2 napa cabbage
• 400g firm tofu
• 200g shiitake mushrooms
• 2 leeks
• Salt, pepper

Instructions

1. Knead the ground chicken vigorously with the egg, half the grated ginger, potato starch, salt and pepper, then chill for 15 minutes.
2. Cut the napa cabbage into wide strips and the leeks into diagonal slices, halve the shiitake, and cut the tofu into large cubes.
3. Bring the chicken stock to a boil in a wide pot with the soy sauce, mirin and remaining ginger, then reduce to a gentle simmer.
4. Using two spoons, shape walnut-sized balls from the chicken mixture, slide them into the simmering broth and cook for 8 minutes, until they float to the top.
5. Add the cabbage stems, shiitake and tofu and simmer for 8–10 minutes; add the tender cabbage leaves and leeks and cook for just 3 more minutes.
6. Place the pot in the middle of the table and let everyone ladle their own portion – the savory broth is spooned up at the end.