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Chicken Sumo Stew – Tori Chanko nabe| Recipes From A Pantry

Chicken Sumo Stew – Tori Chanko nabe

Chicken Sumo Stew – Tori Chanko nabe
Course Main
Cuisine Japanes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


Stew ingredients:

  • 300 g chicken thighs
  • ¼ Chinese cabbage
  • 1 medium carrot
  • 6 spring onions
  • 4 shiitake mushrooms
  • 125 g fried tofu
  • 75 g tofu

Chicken meatballs:

  • 200 g chicken mince
  • 1 spring onion
  • 1 egg yolk
  • 1 tbsp corn or potato starch
  • ¼ teaspoon of salt
  • Pinch of pepper
  • ½ tsp minced ginger
  • Splash of sesame oil


  • 1 L (4 cups) of water
  • 80 ml of cooking sake
  • Pinch of salt
  • 80 ml of soy sauce gluten-free


  • To prepare the chicken meatballs cut the spring onion and mix all ingredients together until the mixture becomes sticky
  • To prepare the rest of stew cut the chicken thighs and half the fried tofu into bite-sized chunks
  • Cut the Chinese cabbage (removing the leaves as these take less time to cook)
  • Cut the spring onion diagonally into 4cm pieces
  • Remove the stalks of the shiitake mushrooms
  • Boil the fried tofu for a few seconds to remove oil and then cut into 8 pieces
  • Cut the carrot diagonally into 3mm slices
  • Add the diced chicken thighs, the water, cooking Sake, salt and soy sauce into a pot an bring to boil.
  • Then using a spoon, drop in the mixed minced chicken to make the meat balls – and cook for 2-3 mins
  • Add in the stalks of the Chinese cabbage and carrot and simmer for 5 mins. After 2 mins add in the Chinese cabbage leaves, spring onions, shiitake mushrooms, tofu and fried tofu, bring back to a simmer and simmer for 2-3 mins.
  • Serve the stew and enjoy


Recipe courtesy of ANA.