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 eight sticks of butter. Instead, 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 to 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.
Savoury Slow Cooker Chanko Nabe Recipe
- 600 grams ground chicken (minced chicken)
- 8 small green onions (scallions or green shallots) - divided into white parts sliced thinly and green parts in less thin slices, for near the end
- 2 tablespoons miso paste
- 1 tablespoon ginger - minced
- ½ medium cabbage - in small pieces
- 1 medium yellow onion - sliced thinly
- 250 grams carrots - cut into chunks
- 8 small mushrooms - crimini
- 150 grams mushrooms - shimeji, with the connecting base stem removed
- 1400 ml chicken stock (chicken broth or chicken bouillon)
- 100 grams tofu - in bite-size pieces and fried
- 1 tablespoon soy sauce
- Mix the ground chicken, white parts of the green onions, miso, and ginger in a large bowl to make a sticky meat paste.
- With wet hands, roll the meat paste into golf ball-sized meatballs. Set aside.
- 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.
- Pour your broth into the slow cooker until the solid ingredients are just covered by liquid.
- Set the slow cooker to low for 6 to 8 hours.
- Add the fried tofu pieces and the green parts of the green onion, and let the soup simmer for another 5 minutes.
- Stir in the soy sauce, sake, and mirin.
- Serve hot and, if you like, with rice or noodles.