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Chanko Nabe (Sumo Hotpot)

Prep Time 15 mins
Cook Time 15 mins
Servings 4


  • 1 pack Mizkan's Yose Nabe/Soymilk & Sesame/Pork Bone soup base

  • 600 g Napa cabbage slice to 2-inch pieces
  • 150 - 200 g Xiao Bai Cai separated
  • 2 stalks Leeks sliced diagonally
  • 200 g Enoki mushrooms cleaned, ends removed
  • 4-6 pcs Fresh Shiitake mushrooms cleaned, stalk removed
  • 200 g Tau kua slice into cubes
  • 300 g Shabu pork belly
  • 1 pcs Medium carrot Cut into 1/2 inch rounds


  • 300 g Minced chicken/pork
  • 1 Egg
  • 4 tbsp Spring onions to garnish chipped
  • 4 tbsp Napa cabbage finely chopped
  • 3 tbsp Cornflour Add more if mixture too wet
  • 1 tbsp Old ginger grated
  • 1/4 tsp White pepper



  • Add all the ingredients together into a large bowl and mix with hand or chopsticks. Mix the meat mixture in one direction vigorously until it is sticky.
  • Shape mixture into one-inch meatballs.

Chanko Nabe

  • Layer the bottom of the pot with the napa cabbage.
  • Then add the rest of the ingredients on top of the napa cabbage.
  • Carefully drop in the meatball.
  • Pour in Mizkan Chicken and Salt soup base and bring to boil.
  • Cover and simmer until meat cooked and vegetables tender, about 15 minutes.
  • Season with salt or soy sauce if needed (I didn't add any)
  • Serve immediately with a bowl of rice or add noodles to the broth to cook.