A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Chanko Nabe | Warming Japanese Sumo Stew
(0)
40 min
Under an hour
Knuspr-Küche
Chanko Nabe ist der traditionelle, herzhafte Eintopf der japanischen Sumo-Ringer: Zartes Hähnchenbrustfilet und nährstoffreicher Tofu garen zusammen mit frischem Chinakohl, aromatischen Shiitake-Pilzen und Karotten in einer feinen Dashi-Geflügelbrühe mit Sojasauce und Mirin. Ein wunderbar wärmendes, proteinreiches Soul Food für gemütliche Herbsttage.
Ingredients
Preparation method
Preparation
Rinse the chicken breast fillet under cold water, pat dry, and cut into bite-sized pieces (approx. 3 cm). Gently press the tofu dry with paper towels and cut into bite-sized cubes.
Wash the Chinese cabbage and cut into pieces approx. 4 cm wide. Clean the shiitake mushrooms and remove the stems; if desired, score a decorative cross pattern into the caps. Peel the carrots and slice thinly on a diagonal. Wash the spring onions and cut into pieces approx. 3 cm long; finely chop the tender greens and set aside for garnish later. Peel the ginger and cut into thin slices, and crush the garlic cloves.
Simmering the stew & serving
In a large pot or traditional clay pot, bring the chicken broth to a boil with the soy sauce, mirin, ginger slices, and crushed garlic cloves. Reduce the heat and let the broth simmer gently for 5 minutes so the flavors can develop.
Chef's tip
Traditional sumo custom: At the end of the meal, the remaining delicious broth can be finished with pre-cooked udon noodles or cooked rice and a beaten egg (shime).
30 min
Under an hour
