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Sumo Stew (chanko Nabe)

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Makes: 1 servings adjust



  • 600 grams Ground Chicken
  • 4 Green Onions
  • 14 cup Miso Paste

Step 1

To make the meatballs, firmly mix all ingredients and a good amount of salt, for about 4-5 minutes or until the mixture starts to stiffen. Refrigerate for 30 minutes. Shape into balls about the size of golf balls.


  • 1 White Radish (Daikon)
  • 2 Carrots
  • 10 Fresh Shiitake Mushrooms
  • 2 pounds Boneless Skinless Chicken Breast
  • 2 Potatoes
  • 300 grams Fresh Enoki Mushrooms
  • 1 bunch Chinese (Garlic) Chives

Step 2

Peel the daikon and carrot. Cut the daikon into bevelled rounds and chop the carrot into irregular chunks. Trim the stalks of the shiitake mushrooms, and cut a cross into the top of each one. Cut the chicken into 2.5 cm-square chunks. Peel the potatoes and cut into irregular chunks. Trim the enoki. Cut the garlic chives into 5 cm lengths. Place the potato and carrot in a saucepan of cold water and bring to a simmer. Add the daikon, and simmer until nearly tender. Drain well and set aside.


  • 3 Green Onions
  • 12 Napa Cabbage
  • 12 cup Miso Paste
  • 1 kilogram Udon Noodles
  • 8 cups Dashi Soup Stock
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Mirin
  • 2 tablespoons Sake
  • 2 tablespoons Toasted Sesame Seeds

Step 3

To make the soup base, place the dashi stock in a saucepan and bring to a simmer. Add the seasonings, and taste and adjust if necessary. Add all of the ingredients, except the udon noodles and ground sesame seeds, and simmer until the chicken and meatballs are cooked through. Add the udon noodles, and simmer for another 1 minute or until the noodles are tender. If you like, you can blend through a little extra miso at the end, to give the nabe a boost in flavour. Adjust for seasoning and serve with roughly ground sesame seeds.
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