Tachiyama Chanko Nabe Beef and Chicken Hot Pot
Warm, hearty, and packed with bold Japanese flavors, the Tachiyama Chanko Nabe Beef and Chicken Hot Pot is a culinary experience that brings comfort and excitement to your dining table. This traditional Japanese dish, inspired by the protein-rich meals enjoyed by sumo wrestlers, features tender boneless chicken thighs, thinly sliced beef, and a colorful medley of vegetables including Napa cabbage, shiitake mushrooms, and enoki mushrooms. Simmered in a richly seasoned dashi broth accented with soy sauce, sake, and mirin, this bubbling hot pot is perfect for gathering family and friends. Firm tofu and umami-packed garlic deepen the flavor profile, while udon noodles soak up the savory goodness for a satisfying finish. Easily customizable and served communally, this one-pot wonder celebrates the art of slow cooking and the joy of shared meals. Perfect for cold evenings, this recipe transforms simple ingredients into a warm, delicious feast.
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Recipe Information
Ingredients
- 400 grams Boneless chicken thighs
- 400 grams Thinly sliced beef (shabu-shabu style)
- 300 grams Firm tofu
- 1 head Napa cabbage
- 200 grams Shiitake mushrooms
- 200 grams Enoki mushrooms
- 2 Carrots
- 3 stalks Green onions
- 1000 milliliters Dashi stock
- 4 tablespoons Soy sauce
- 2 tablespoons Sake
- 2 tablespoons Mirin
- 1 teaspoon Salt
- 2 bundles Udon noodles
- 1 tablespoon Sesame oil
- 2 cloves Garlic (minced)
Instructions
Prep the vegetables by chopping the Napa cabbage into large bite-sized pieces, slicing the carrots into thin rounds, and trimming the ends of the enoki mushrooms. Remove the stems of the shiitake mushrooms and score the caps with a decorative cross-cut.
Slice the firm tofu into 2-inch cubes and cut the green onions into 2-inch long pieces.
Slice the boneless chicken thighs into bite-sized pieces and set aside. Ensure the thinly sliced beef is separated into individual slices for easy cooking later.
In a large soup pot or hot pot, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour the dashi stock into the pot and bring it to a simmer. Add soy sauce, sake, mirin, and salt to season the broth.
Begin layering the ingredients into the pot. Start with the harder vegetables like carrots and Napa cabbage stems. Follow with softer vegetables, mushrooms, tofu, and the chicken. Allow these to cook for about 10 minutes.
Add the thinly sliced beef on top and let it cook in the simmering broth for 2-3 minutes, or until fully cooked.
Once the vegetables and meats are tender, add the udon noodles to the pot and cook according to package instructions (usually about 3-5 minutes).
Taste the broth and adjust seasoning with soy sauce or salt if needed.
Serve the hot pot directly at the table from the pot, allowing diners to pick and choose their favorite ingredients with a small ladle. Pair with steamed rice or enjoy the noodles as the final course.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 9.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 692 mg | 53% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1523 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
