Sumo Wrestler's Hot Pot (Chanko Nabe)
ちゃんこ鍋 Chanko NabeSay it: CHAN-ko NAH-beh
Chanko nabe is the legendary protein-packed hot pot eaten daily by sumo wrestlers in their training stables. Originating in Tokyo’s Ryōgoku district, home of the sumo arenas, this communal one-pot meal combines chicken, seafood, tofu, and a wide variety of vegetables in a light yet savory broth. The dish is hearty, deeply satisfying, and meant to be shared. Its special character comes from the wrestlers’ need for massive calorie intake, the endless possible combinations of ingredients, and the warm, social atmosphere of passing the pot around the table.
Sumo Wrestler's Hot Pot (Chanko Nabe)
ちゃんこ鍋, Chanko Nabe
Pronounced CHAN-ko NAH-beh
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Broth
To serve
Method
Prepare all vegetables, proteins, and tofu so they are ready to add quickly; arrange them on separate plates for easy access at the table.
In a large donabe (clay pot) or heavy wide pot, combine the chicken stock, sake, mirin, light soy sauce, grated ginger, garlic, and salt. Bring to a gentle boil over medium heat.
Add the chicken pieces and simmer for 5 minutes until the chicken is partially cooked and the broth is flavorful.
Add the daikon, carrot, and shiitake mushrooms. Simmer 4–5 minutes until the root vegetables begin to soften.
Gently add the fish pieces, tofu cubes, napa cabbage, bok choy, and shirataki noodles. Simmer another 5 minutes until the fish is opaque and the vegetables are just tender but still vibrant.
Stir in the enoki mushrooms and green onions. Cook for 1–2 minutes more until the enoki are wilted and the onions brighten.
Bring the pot to the table over a portable burner on low heat. Let everyone serve themselves into individual bowls, dipping pieces into ponzu or extra soy sauce as desired. Replenish the pot with more broth or ingredients if needed.
Finish by ladling the enriched broth over the ingredients in each bowl.
Regional variants
Regional and stable versions of chanko nabe vary widely; some use miso or soy-miso broth, others add pork, shrimp, or oysters. Modern home versions often include more vegetables or substitute turkey for chicken to lighten the dish.
Cook's notes
- Traditional chanko broth is often made from chicken bones; using good-quality chicken stock gives excellent results at home.
- Add ingredients in stages—firmer vegetables and chicken first, delicate seafood and leafy greens last—to keep everything perfectly cooked.
- Leftover broth can be enjoyed as a simple soup or cooked with udon noodles the next day.
Serve with
Steamed white rice, beer or sake, and ponzu dipping sauce
Make ahead and storage
Prepare broth and chop all ingredients up to 4 hours ahead; store separately in the refrigerator. Reheat broth and add ingredients just before serving.
