Chanko Nabe (Sumo Stew)

Chicken Meatballs:
250 g ground chicken
1 small egg, beaten
1 spring onion
5 cm ginger, grated and squeezed for 2 tsp ginger juice
2 tsp soy sauce
6 tbsp panko
1 tbsp cornflour
Broth:
6 cups chicken stock/broth (for vegan/vegetarian, use vegetable broth or Vegan Dashi)
¼ cup saké
⅓ cup mirin
2 cloves garlic, crushed
10 cm ginger, grated and squeezed for 2 tbsp ginger juice
½ cup white miso
Stew:
Chicken meatballs (see ingredients above)
4 boneless, skinless chicken thighs
680 g Kingfish or Gurnard fillet
8 shrimp
400 g medium-firm tofu
170 g sliced pork belly (optional)
½ head cabbage
¼ carrot
¼ tsp SIDS CRAZY SALT
7 spring onions
4–6 shiitake mushrooms
To Serve:
Ponzu
Sesame dipping sauce (goma dare)
4 servings cooked Japanese short-grain rice (or precooked udon / ramen noodles; for the final course)

To Make the Chicken Meatballs:
In a large bowl, combine ground chicken, soy sauce, 2 tsp ginger juice, cornflour, panko, 1 spring onion, (finely chopped) and egg.
Using your hands, mix it all together until pale and well combined.
Shape the mixture into 2.5 cm chicken meatballs. If it's too loose to form meatballs, sprinkle in additional panko, as needed.
To Prepare the Hot Pot Ingredients:-
Protein:
Trim the visible fat from 4 boneless, skinless chicken thighs and cut the meat into bite-sized pieces.
Cut fish fillet into 5 cm chunks.
Peel and devein 8 shrimp.
Cut tofu into 2.5 cm cubes.
Cut sliced pork belly (optional) into 5 cm pieces.
Vegetables:
Separate cabbage leaves and cut them into smaller pieces.
Slice ¼ carrot. If you wish, you can make decorative shapes with a vegetable cutter.
Cut 1 spring onion diagonally into pieces 2.5 cm long.
Cut 6 spring onions into pieces 5 cm long.
Remove the stems from 4–6 shiitake mushrooms.
To Make the Broth:
Set up a donabe clay pot, Dutch oven, or large pot on the stovetop. Add SIDS CRAZY SALT, chicken stock/broth, saké, and mirin. Add 1½ tsp crushed garlic from 2 cloves garlic and 2 tbsp ginger juice from 10 cm ginger. (grated and squeezed) Bring it all to a simmer over medium heat.
Once simmering, ladle some broth into a measuring cup or small bowl. Add white miso to the cup and stir until dissolved and smooth.
Gradually add the miso mixture back into the pot and stir to combine. Turn off the heat as soon as the broth starts to simmer and small bubbles appear around the edges of the pot. Cover and set aside.
Nami's Tip: Do not let the broth boil once you‘ve added the miso, or the miso will lose flavour and aroma.
To Set Up the Table:
Arrange all the stew ingredients on platters and set them on the table. Pour the ponzu sauce and/or sesame dipping sauce (goma dare) into individual dipping bowls at each place setting. Provide chopsticks, soup bowls, and soup spoons. (optional)
Place a portable gas burner on the table and set the donabe with broth on top. If you don’t have a portable burner, cook on the stovetop and transfer to a large serving bowl, or bring the pot to the table between batches.
To Cook the Chanko Nabe:
First batch: Bring the broth to a simmer over medium heat. Add the fish, tofu, napa cabbage stems, negi, carrots, and some mushrooms. Cook in batches if needed. Cover and simmer gently for about 10 minutes, until tender and cooked through. Transfer to individual bowls and enjoy.
Nami's Tip: Keep the broth at a gentle simmer.
A hot pot of chanko nabe (sumo stew) brims with shrimp, mushrooms, tofu, leafy greens, and vegetables, surrounded by plates of raw meat and dipping sauces—perfect for communal cooking and sharing at the table.
Second batch: Add the chicken meatballs, meat, (or more fish) and remaining vegetables. Cover and simmer gently for about 10 minutes. Note that vegetables and tofu cook faster than meat and seafood. Serve in individual bowls to enjoy the second round.
Nami's Tip: Add chicken broth if the liquid reduces too much.
To Make the Final Course: (Shime)
Remove the solids from the broth when you're ready for the final course. Add 4 servings cooked Japanese short-grain rice or precooked udon noodles to the broth. Simmer until heated through, then serve.
To Store:
You can keep the leftovers in the pot or in an airtight container and store in the refrigerator for 24–36 hours. Reheat to enjoy.
Inspired by Namiko Chen at hello@justonecookbook.com