Sumo Wrestler Chicken and Pork Hot Pot

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This hearty Japanese hot pot is the traditional strength-building meal of sumo wrestlers, packed with chicken, pork, tofu, and seasonal vegetables simmered in a savory dashi broth. Designed to be filling yet balanced, it is eaten communally straight from the pot and finished with udon noodles to soak up the rich broth.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 7 gSugar
• 55 gProtein
• 1180 mgSodium
• 1120 mgPotassium
• 220 mgCalcium
• 6 mgIron
• 42 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the dashi broth

• 4 cups water
• 1 (4-inch) piece kombu (dried kelp)
• 1 cup bonito flakes (katsuobushi)
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon sake
• 1 teaspoon grated fresh ginger

For the chicken meatballs

• 8 oz ground chicken
• 1 tablespoon grated daikon radish
• 1 egg white
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 2 tablespoons finely chopped scallion

For the hot pot

• 8 oz boneless chicken thighs, cut into 1-inch pieces
• 6 oz thinly sliced pork belly or shoulder
• 1 (14 oz) block firm tofu, cut into 1-inch cubes
• 1/2 small napa cabbage, cored and cut into 1-inch strips
• 1 large carrot, sliced into half-moons
• 4 oz shiitake mushrooms, stems trimmed
• 4 oz enoki mushrooms, trimmed into small bunches
• 1 bunch shungiku or spinach, cut into 2-inch pieces

For finishing and serving

• 4 scallions, cut into 1-inch lengths
• 2 (4 oz) packs frozen udon noodles, thawed
• Ponzu or sesame dipping sauce, for serving

Directions

1. Make the dashi: bring the water and kombu to just under a simmer over medium heat for 5 minutes, remove the kombu, sprinkle in the bonito flakes, steep 3 minutes, then strain. Return the broth to the pot and stir in the soy sauce, mirin, sake, and ginger; bring to a gentle simmer.
2. Meanwhile, prepare the meatballs by combining the ground chicken, grated daikon, egg white, ginger, soy sauce, mirin, and scallion in a bowl. Mix with chopsticks in one direction until sticky, then roll into 12 small balls.
3. Layer the napa cabbage and carrot in the bottom of a traditional donabe or large heavy pot. Arrange the chicken pieces, pork slices, tofu, shiitake, and enoki on top in separate sections so each ingredient has its own spot.
4. Pour the simmering dashi over the ingredients until everything is nearly submerged. Drop the meatballs evenly across the surface.
5. Cover and simmer over medium heat for 12 to 15 minutes, until the chicken is cooked through, the pork is opaque, and the meatballs are firm and springy.
6. Add the shungiku (or spinach) and scallions on top, cover, and cook 2 more minutes until the greens just wilt.
7. Serve immediately at the table with small bowls of ponzu or sesame dipping sauce alongside; diners pick ingredients from the bubbling pot as they cook.
8. To finish, add the thawed udon noodles to the remaining broth and simmer 3 to 4 minutes until heated through, then ladle into bowls as a follow-up course.

Cook’s Notes

• Eat chanko nabe the moment each ingredient is cooked through — sumo wrestlers traditionally eat it while it is still bubbling to get the most flavor and protein.
• Substitute napa cabbage with regular green cabbage if unavailable, and use baby spinach or bok choy in place of shungiku.
• Stir in 2 tablespoons of white miso during the last 5 minutes for a richer, more rounded broth if you prefer the classic miso-chanko style.
• Use a heavy Dutch oven or clay donabe to retain steady heat for tableside cooking; thin metal pots scorch the dashi quickly.

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