Chanko Nabe – Sumo Hot Pot

Chanko Nabe, a.k.a. ‘Sumo Stew’ is a popular style of eating hot pot hailing from Japan. It’s the food of choice for sumo wrestlers, thus the nickname. Vegetables, seafood and meat can be cooked in seasoned broth at the dinner table as you dine together.

We made our own chicken stock for this recipe, with varying assortments of vegetables and home-made meatballs to pair with the other hotpot ingredients! It’s easy for everyone, and perfect for a family gathering!

Shop for these recipe items at your nearest FairPrice store or enjoy hassle-free shopping by purchasing the ingredients with a single click at FairPrice On:

#themeatmensg #simple #delicious #hotpot #japaneserecipe #fairprice #ocbc

P.S. Say, if you like our recipe videos, don’t forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Click to rate this recipe!

  • Servings: 4-6

  • Time:

  • Skill: Easy


    Chicken stock:

    1. 3½ litres of water

    2. 500g chicken bones

    3. 1 white onion (thick slices)

    4. 1 bulb garlic (halved)

    5. 50g ginger (sliced)

    6. 4 spring onions


    1. 500g minced chicken

    2. 1 egg

    3. 4 tbsp soy sauce

    4. 2 tbsp sesame oil

    5. 2 tbsp cornstarch

    6. ¼ tsp white pepper powder

    7. 3 spring onions (chopped)

    8. 1 tbsp grated ginger

    Hotpot toppings (customised to preference):

    1. 2 tbsp dashi miso paste

    2. 500g clams

    3. 12 prawn

    4. 2 fillet of seabass (cut into slices)

    5. 250g slices pork belly

    6. 2 daikon

    7. 2 carrots

    8. 2 leeks

    9. 8 shiitake mushrooms

    10. 200g enoki

    11. 200g maitake

    12. 1 pkt silken tofu

    13. 200g tang oh

    14. 200g baby xiao bai cai


    1. Blanch chicken bones in boiling water for 5 minutes. Remove the bones and set aside.

    2. In a pot with water, add chicken bones,onion, garlic, ginger and spring onions. Bring to boil and simmer for at least 2 hours.

    3. Strain the stock and set aside,

    4. Lay out vegetables, mushrooms and tofu into the clay pot.

    5. Add 2 tbsp miso paste into claypot.

    6. Pour in chicken stock and bring to a simmer.

    7. In a bowl, mix minced chicken with egg, sliced spring onion, grated ginger, corn starch, soy sauce and white pepper powder. Mix well and marinate for 10 minutes.

    8. Spoon minced chicken into meatballs and add to hot pot.

    9. Bring to a boil and cover for 5 minutes.

    10. Serve with choice of seafood, slice meats and assorted vegetables..

    • Share:

    You might be interested in: