Chanko Nabe (Sumo Wrestler's Hot Pot)
A big, bubbling pot of chicken, springy chicken meatballs, white fish, tofu and vegetables simmered together in a light dashi broth. It's the hearty, protein-rich stew sumo wrestlers eat by the bowlful, made for sharing straight from the pot.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the dashi broth
Soak the in the water for 30 minutes, then heat slowly over medium-low and lift the out just before the water boils. Add the bonito flakes, simmer 2 minutes, turn off the heat, let steep 5 minutes, then strain. Stir the soy sauce, and into the strained broth.
- 1.8 liters water
- 1 piece
- 15 g bonito flakes
- 3 tbsp soy sauce
- 3 tbsp
- 2 tbsp
✅ Done when: broth is clear, golden and fragrant
Shape the meatballs
In a bowl, mix the ground chicken, egg, panko, ginger, garlic, scallions and salt with your hand, always stirring in one direction, until sticky and slightly elastic - this gives the meatballs their characteristic springy bite. Shape into balls about the size of a golf ball and set aside.
- 500 g ground chicken
- 1 egg
- 3 tbsp panko
- 1 tbsp ginger
- 2 cloves garlic
- 2 scallions
- 1/2 tsp salt
✅ Done when: mixture is sticky and slightly springy to the touch
Simmer the chicken
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Add meatballs and firm vegetables
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Add fish and tender vegetables
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Serve
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Make the dashi broth
Soak the in the water for 30 minutes, then heat slowly over medium-low and lift the out just before the water boils. Add the bonito flakes, simmer 2 minutes, turn off the heat, let steep 5 minutes, then strain. Stir the soy sauce, and into the strained broth.
- 1.8 liters water
- 1 piece
- 15 g bonito flakes
- 3 tbsp soy sauce
- 3 tbsp
- 2 tbsp
✅ Done when: broth is clear, golden and fragrant
Shape the meatballs
In a bowl, mix the ground chicken, egg, panko, ginger, garlic, scallions and salt with your hand, always stirring in one direction, until sticky and slightly elastic - this gives the meatballs their characteristic springy bite. Shape into balls about the size of a golf ball and set aside.
- 500 g ground chicken
- 1 egg
- 3 tbsp panko
- 1 tbsp ginger
- 2 cloves garlic
- 2 scallions
- 1/2 tsp salt
✅ Done when: mixture is sticky and slightly springy to the touch
Simmer the chicken
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Add meatballs and firm vegetables
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Add fish and tender vegetables
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Serve
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The Story Behind the Dish
Chanko nabe grew out of the kitchens of sumo stables, where cooks needed to feed wrestlers large quantities of protein and vegetables to help them build mass while staying strong and healthy. One hot pot could be kept simmering all day and refilled with whatever meat, fish and vegetables were on hand, feeding dozens of wrestlers at once.
After their careers ended, many former wrestlers opened chanko restaurants, which brought the dish to the wider public. Today it's cooked at home across Japan as a filling, nourishing hot pot for cold weather, enjoyed slowly at the table with everyone sharing from the same pot.
⭐ Why It's Famous
It's the signature meal of sumo wrestlers: a single pot that delivers a huge, balanced amount of protein and vegetables, built for sharing and refilling.
💡 Fun Fact
Chicken is the traditional meat in chanko because it stands on two legs, like a sumo wrestler; four-legged animals are avoided by superstition, since falling onto all fours is how a wrestler loses a match.
Tokyo, sumo wrestling stables (heya)
35.69°N, 139.69°E
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