Chanko Nabe Stew Recipe
A hearty and nutritious Japanese stew, traditionally eaten by sumo wrestlers.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 350 kcal
Equipment
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Large pot
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Knife
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Cutting board
Ingredients:
Main Ingredients
- 1 lb Chicken Thighs boneless, skinless
- 1 Napa Cabbage chopped
- 2 cups Dashi Stock
- 1 cup Miso Paste
- 1 Carrot sliced
- 1 Daikon Radish sliced
- 1 Block of Tofu cubed
- 2 tbsp Soy Sauce
- 2 tbsp Mirin
Instructions:
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1. Cut the chicken thighs into bite-sized pieces.
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2. In a large pot, bring the dashi stock to a boil.
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3. Add the chicken pieces and cook until they are no longer pink.
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4. Add the miso paste, soy sauce, and mirin, stirring until the miso is dissolved.
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5. Add the chopped napa cabbage, sliced carrot, and daikon radish. Simmer for 20 minutes.
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6. Add the cubed tofu and simmer for another 10 minutes.
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7. Serve hot and enjoy!
Notes:
This stew is perfect for cold days and is packed with nutrients.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 100mgIron: 3mg
Keywords:
Keyword Chanko Nabe, Japanese Cuisine, Stew
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