Slow Cooker Chanko Nabe

Chanko nabe is a component of sumo wrestler fuel. But chanko nabe is not like Furious Pete eating a giant burger or Matt Stonie attempting to eat 8 sticks of butter. This is a nutrient-rich and low-fat chicken and vegetable stew.  It becomes part of a weight gain regime if you consume a big pot of it by yourself and with a bucket of rice.

Here I tried a recipe for a day in the slow cooker, but 4-6 hours would have been better than 8. Everything can be prepared the night before, but don’t add the broth until just before cooking time.

 

Slow Cooker Chanko Nabe

Adapted from runnyrunny999 and SBS

Serves: 4-6, or 1-2 sumo wrestlers
Time: 20 min prep + 4-6 h in the slow cooker

  • 500-600 g ground chicken
  • 8 young green onions, divided into:
    • white parts sliced thinly
    • green parts in less thin slices, for near the end
  • 2 Tbsp miso
  • 1 Tbsp minced ginger
  • 1/4 to 1/2 of cabbage in small pieces – I used some sort of Chinese cabbage.
  • 1 onion, sliced thinly
  • 250 g daikon or lo bak, peeled and cut into chunks
  • 250 g carrot, cut into chunks – I cut some baby carrots in half
  • 8 button or crimini mushrooms, cut in half if they’re big
  • 150 g shimeji mushrooms, with the connecting base stem removed
  • 1400 ml dashi or chicken broth, more/less depending on your slow cooker size
  • 100 g fried tofu, in bite-size pieces
  • 1 Tbsp soy sauce
  • 1 Tbsp sake
  • 1 Tbsp mirin

 

  1. In a large bowl, mix the ground chicken, white parts of the green onions, miso, and ginger to make a sticky meat paste.
  1. With wet hands, roll the meat paste into golf ball-sized meat balls.  Set aside.
chicken miso meatballs
Not perfectly round nor uniform, but good enough.
  1. In the slow cooker, put cabbage on the bottom until the slow cooker is about 1/3 full. Then add the onion, daikon, carrot, mushrooms, and meatballs.
Enoki mushrooms would be a lovely addition here.
Enoki mushrooms would be a lovely addition here.
  1. Pour your broth into the slow cooker until the solid ingredients are just covered by liquid.
  1. Set the slow cooker to low for 6-8 hours.
The chicken meatballs were slow-cooked in a delicious broth and still retained a gingery miso zing.
The chicken meatballs were slow-cooked in a delicious broth and still retained a gingery miso zing.
  1. Add the fried tofu pieces and the green parts of the green onion, and let the soup simmer for another 5 minutes.
  1. Stir in the soy sauce, sake, and mirin.
  1. Serve hot and, if you like, with rice or noodles.

 

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