Tachiyama Chanko-Nabe: A Sumo Wrestler’s Hot Pot

The aroma of chanko-nabe always takes me back to my time in Japan. It was a bitterly cold winter, and I stumbled upon a small, unassuming restaurant tucked away in a quiet Tokyo neighborhood. The warmth that enveloped me as I stepped inside was immediately comforting, but it was the rich, savory scent of the bubbling hot pot that truly captured my attention. Watching families and friends gathered around steaming pots, laughing and sharing stories, I knew I had to try this quintessential Japanese comfort food. That first taste – the tender meat, the perfectly cooked vegetables, the umami-packed broth – was an unforgettable experience.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (2 7/8 ounce) package fried tofu, cut into large pieces (abura-age)
• 10 cups chicken broth
• 1⁄4 cup soy sauce
• 2 tablespoons mirin
• Salt, to taste
• 1 medium waxy potato, peeled, quartered lengthwise, sliced crosswise, and blanched
• 1 piece daikon radish, peeled, quartered lengthwise, sliced crosswise, and blanched
• 1 small carrot, trimmed, peeled, sliced on the bias, and blanched
• 1 leek, white part only, trimmed, washed, and sliced on the bias
• 1⁄4 head napa cabbage, cored and cut into large pieces
• 4 shiitake mushrooms, stemmed
• 4 ounces shimeji mushrooms, trimmed and separated
• 4 ounces fresh burdock root, trimmed, peeled, and shaved into long thin strips
• 10 ounces grilled tofu, halved lengthwise and cut into 1/2-inch-thick pieces (yaki-dofu)
• 1⁄2 lb boneless chicken thighs, cut into thin strips
• 7 ounces bok choy, root part trimmed
• 1⁄2 lb prime rib roast, frozen then thinly sliced
• 1 lb udon noodles

Equipment Needed

• Large pot or donabe (Japanese earthenware pot)
• Portable stove (such as a butane burner)
• Colander
• Small sieve

Instructions

1. Prepare the abura-age: Open the fried tofu pieces and place them in a colander. Pour boiling water over them to remove any excess oil. Allow to drain completely. This step is crucial for preventing a greasy broth.

2. Set up the hot pot: At the table, place a large pot or donabe on a portable stove in the center. A butane burner works perfectly for this.

3. Prepare the broth: Fill the pot with chicken broth. Add soy sauce and mirin. Season to taste with salt. Bring the mixture to a simmer over medium heat. Taste and adjust seasonings as needed.

4. Prepare the ingredients: Divide the remaining cooking ingredients, except the udon noodles, into thirds. Keep these portions chilled in the refrigerator until ready to cook. This helps maintain food safety and freshness.

5. First round of cooking: Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, shiitake mushrooms, shimeji mushrooms, burdock root, grilled tofu, chicken, fried tofu, and bok choy to the simmering broth.

6. Cook the first round: Cook until the vegetables begin to soften and the chicken is just cooked through, about 5 minutes. Watch closely to prevent overcooking the chicken.

7. Add the beef: Add about one-third of the thinly sliced prime rib roast to the pot.

8. Cook the beef: Simmer until the beef is just cooked through, about 1 minute. Overcooked beef will become tough, so be mindful of the cooking time.

9. Serve the cooked items: Serve the cooked items to your guests directly from the pot. Encourage them to use chopsticks or small strainers to retrieve their desired ingredients.

10. Second and third rounds: Repeat steps 5-9 with the second and remaining third of the cooking ingredients. This ensures that the ingredients are always fresh and perfectly cooked.

11. Noodle finale: Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out any remaining scraps from the broth.

12. Cook the noodles: Bring the remaining broth in the pot back to a simmer. Add the udon noodles and simmer until they are cooked through, about 6-8 minutes. Stir occasionally to prevent sticking.

13. Serve the noodles: Serve the udon noodles in individual bowls with some of the remaining broth. Garnish with chopped scallions or a sprinkle of sesame seeds if desired.

Expert Tips & Tricks

• Prep ahead: You can save time by prepping all the vegetables and meat ahead of time. Store them in separate containers in the refrigerator.
• Broth variations: Feel free to experiment with the broth. Add a touch of ginger or garlic for extra flavor. A small amount of sake can also enhance the umami.
• Don’t overcrowd the pot: Adding too many ingredients at once will lower the temperature of the broth and result in uneven cooking. Add ingredients in batches to maintain a steady simmer.
• Beef slicing: Ensure the prime rib is very thinly sliced. Freezing it slightly makes this much easier. A meat slicer is ideal, but a sharp knife and patience will also work.
• Adjust for taste: The beauty of hot pot is that you can adjust the seasonings to your liking. Taste the broth frequently and add more soy sauce, mirin, or salt as needed.
• Tofu tip: If you can’t find yaki-dofu (grilled tofu), you can substitute with firm tofu that has been pan-fried until golden brown.
• Burdock Root: This can be found at most Asian markets. If you can’t find it, you can omit it or substitute with thinly sliced lotus root.

Serving & Storage Suggestions

Serve Tachiyama Chanko-Nabe immediately while it is hot and the broth is simmering. Provide small bowls and utensils for guests to easily serve themselves. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. Be aware that the noodles may become softer upon reheating. It is not recommended to freeze the leftover nabe, as the texture of the vegetables and noodles may be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	850 kcal	43%
Total Fat	35g	45%
Saturated Fat	15g	75%
Cholesterol	80mg	27%
Sodium	4500mg	188%
Total Carbohydrate	90g	30%
Dietary Fiber	8g	32%
Sugars	5g	N/A
Protein	50g	100%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Chanko-Nabe: Omit the chicken and beef and substitute with a variety of mushrooms, tofu, and vegetable proteins. Use vegetable broth instead of chicken broth.
• Spicy Chanko-Nabe: Add a tablespoon of gochujang (Korean chili paste) or a pinch of red pepper flakes to the broth for a spicy kick.
• Seafood Chanko-Nabe: Include shrimp, scallops, mussels, or other seafood for a delicious variation. Adjust the cooking time accordingly to avoid overcooking the seafood.
• Gluten-Free Chanko-Nabe: Substitute tamari for soy sauce, and use gluten-free noodles such as rice noodles. Ensure all other ingredients are gluten-free.
• Pork Chanko-Nabe: Substitute the chicken and beef with thinly sliced pork belly or pork shoulder.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of mushroom?
A: Absolutely! Feel free to use any type of mushroom you enjoy, such as enoki, maitake, or oyster mushrooms.

Q: Can I prepare the broth ahead of time?
A: Yes, you can prepare the broth up to a day in advance and store it in the refrigerator. This will save you time on the day you plan to cook the chanko-nabe.

Q: What if I can’t find burdock root?
A: Burdock root has a unique earthy flavor, but if you can’t find it, you can omit it or substitute with thinly sliced lotus root or celeriac.

Q: Can I use pre-cooked noodles?
A: Yes, you can use pre-cooked udon noodles. Simply add them to the pot during the last few minutes of cooking to heat them through.

Q: How do I prevent the ingredients from sticking to the bottom of the pot?
A: Stir the pot occasionally, especially as the broth reduces. This will prevent the ingredients from sticking and burning.

Final Thoughts

Tachiyama Chanko-Nabe is more than just a meal; it’s an experience. Gathering around a bubbling pot with friends and family, sharing stories and enjoying delicious food, is a truly special occasion. I encourage you to try this recipe and create your own memorable chanko-nabe experience. Feel free to experiment with different ingredients and seasonings to create a hot pot that is uniquely yours. Consider pairing it with a crisp, dry sake or a refreshing Japanese beer for the full effect. Happy cooking!