Chanko Nabe Hotpot (Sumo Hotpot)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    470
based on 3 ratings

In Japan, this hotpot dish is known for being eaten by Sumo wrestlers before they enter the ring, as it is packed with protein to give them long-lasting energy. Traditionally cooked communally in an earthenware pot at the table, this recipe has a lot of ingredients but is easy to prepare and the result is a nutritious meal full of flavour. Miso, sake, garlic, and ginger flavour the chicken broth and chicken, tofu, prawns, and noodles provide plenty of protein to keep you going.

recipe updated Dec 17, 2024

Ingredients

  • Chicken stock icon
    Chicken stock
    2 kg
  • Garlic clove icon
    Garlic clove
    2
  • Ginger icon
    Ginger
    10 g
  • Chicken thigh icon
    Chicken thigh
    370 g
  • Medium firm tofu icon
    Medium firm tofu
    300 g
  • Chinese cabbage icon
    Chinese cabbage
    250 g
  • Carrot icon
    Carrot
    50 g
  • Prawns icon
    Prawns
    8
  • Udon noodles icon
    Udon noodles
    as needed
  • Green onion icon
    Green onion
    30 g
  • White miso paste icon
    White miso paste
    2 tablespoons
  • Sake icon
    Sake
    4 tablespoons
  • Mirin icon
    Mirin
    2 tablespoons
  • Soy sauce icon
    Soy sauce
    1 tablespoon
  • Salt icon
    Salt
    ½ teaspoon
  • Sesame oil icon
    Sesame oil
    1 teaspoon
  • Chestnut mushrooms icon
    Chestnut mushrooms
    4
  • Shimeji mushroom icon
    Shimeji mushroom
    120 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Serving bowl - small

Step preview

  1. Attach the Stir Tool
  2. Add chicken stock to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Heat with splashguard fitted until hot - 1 min, 110°C, Speed OFF
  5. Then add white miso paste to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until combined - 2 min, 110°C, Stir 1
  7. Then add sake, mirin, soy sauce, salt, sesame oil, garlic clove and ginger to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until combined - 2 min, 105°C, Stir 1
  9. Then add chicken thighs to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted until cooked through - 10 min, 100°C, Stir 3
  11. Then add medium firm tofu, chinese cabbage, chestnut mushrooms, Shimeji mushroom, carrot and prawns to the Cooking Chef XL Bowl
  12. Cook with splashguard fitted until tender - 7 min, 105°C, Stir 3
  13. Divide udon noodles between a clean serving bowl
  14. Transfer content of Cooking Chef XL Bowl to 4 serving bowl
  15. Top with green onion
  16. Serve
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