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Chanko Nabe | Warming Japanese Chicken Stew
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35 min
Quick
Gurkerl Küche
Chanko Nabe ist der legendäre japanische Eintopf der Sumo-Ringer: Saftige Hühneroberkeulen, zarter Tofu, frischer Pak Choi und Shiitake-Pilze köcheln sanft in einer aromatischen Brühe mit Ingwer, Knoblauch und Sojasauce. Herzhaft, nährend und perfekt für kühle Herbsttage.
Ingredients
Preparation method
Preparation
Cut the chicken thighs into bite-sized pieces. Carefully pat the tofu dry and cut into approx. 2–3 cm cubes.
Thoroughly wash the pak choi, remove the core, and coarsely chop the leaves. Clean the shiitake mushrooms, remove the stems, and halve or quarter the caps if needed.
Peel the carrots and cut into thin slices. Peel and finely grate the ginger, and finely chop the garlic cloves. Wash the spring onions and slice into thin rings, setting aside the greens for garnish.
Chef's tip
Chanko Nabe can be varied wonderfully: depending on the season, enoki mushrooms, Chinese cabbage, or udon noodles also go great in the pot.
Leftovers keep covered in the refrigerator for 1–2 days. When reheating, simply warm gently – the flavours will infuse even more intensely.
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