Chanko Nabe Recipe
Ingredients
- 1 pound chicken thighs, cut into chunks
- 1/2 pound pork belly, sliced
- 1/2 pound firm tofu, cut into cubes
- 1/2 head napa cabbage, chopped
- 2 carrots, sliced
- 1 daikon radish, sliced
- 1 bunch green onions, cut into 2-inch pieces
- 1 package shiitake mushrooms
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 cup dashi stock
- 1/4 cup miso paste
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, combine soy sauce, mirin, sake, sugar, ginger, garlic, dashi stock, and miso paste.
- Bring to a simmer and cook for 10 minutes.
- Add chicken thighs and pork belly.
- Simmer for 15 minutes until meat is cooked through.
- Add napa cabbage, carrots, and daikon radish.
- Cook for 10 minutes until vegetables are tender.
- Add tofu, green onions, and shiitake mushrooms.
- Simmer for 5 minutes until heated through.
- Garnish with fresh cilantro.
- Serve hot with rice or noodles.
Special Notes
This traditional chanko nabe recipe creates a hearty, nutritious hot pot that's perfect for cold weather or when you want a comforting meal. The combination of chicken, pork, and vegetables creates a complete meal in one pot. The dashi stock and miso paste provide authentic Japanese umami flavor. This recipe is perfect for those who want to experience traditional Japanese cuisine. The nabe can be customized with different vegetables or proteins based on preference. The dish is especially popular in Japanese households and is often served during winter months. The chanko nabe is best served with steamed rice and can be made ahead and reheated. This dish is especially popular among sumo wrestlers for its high protein content and hearty nature.