Japanese Sumo Soup (Chankonabe) Recipe

Chicken thighs: Boneless, skinless pieces of chicken that provide protein and flavor to the soup.

Daikon radish: A large, white radish that adds a mild, slightly sweet flavor and crunchy texture.

Carrots: Sliced carrots add sweetness and color to the soup.

Shiitake mushrooms: These mushrooms add a rich, umami flavor and meaty texture.

Dashi broth: A Japanese soup stock made from dried fish and seaweed, providing a savory base for the soup.

Soy sauce: Adds a salty, umami flavor to the soup.

Mirin: A sweet rice wine that enhances the flavor of the soup.

Napa cabbage: Chopped cabbage that adds a mild, slightly sweet flavor and tender texture.

Tofu: Firm, cubed tofu provides protein and a soft texture.

Green onions: Chopped green onions used as a garnish to add a fresh, mild onion flavor.

When preparing shiitake mushrooms, remove the stems as they can be tough and chewy. Instead of discarding them, save the stems to add extra flavor to your dashi broth. Simply simmer the stems in the broth for a richer, more umami-packed base before straining them out.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a similar texture and flavor.

• boneless, skinless chicken thighs - Substitute with pork tenderloin: Pork tenderloin is tender and absorbs flavors well, making it a good alternative.

• sliced daikon radish - Substitute with turnips: Turnips have a similar texture and slightly peppery flavor that can mimic daikon radish.

• sliced daikon radish - Substitute with jicama: Jicama offers a similar crunch and mild flavor, making it a good substitute.

• sliced carrots - Substitute with parsnips: Parsnips have a sweet and earthy flavor that can replace carrots.

• sliced carrots - Substitute with sweet potatoes: Sweet potatoes add a different but complementary sweetness and texture.

• sliced shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar umami flavor and texture.

• sliced shiitake mushrooms - Substitute with portobello mushrooms: Portobello mushrooms provide a meaty texture and rich flavor.

• dashi broth - Substitute with chicken broth: Chicken broth can provide a savory base, though it lacks the specific umami of dashi.

• dashi broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that can still provide depth of flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste.

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and acidity of mirin.

• mirin - Substitute with rice vinegar and sugar: Mixing rice vinegar with a bit of sugar can replicate the sweet and tangy profile of mirin.

• chopped napa cabbage - Substitute with savoy cabbage: Savoy cabbage has a similar texture and mild flavor.

• chopped napa cabbage - Substitute with bok choy: Bok choy offers a similar crunch and mild taste.

• firm, cubed tofu - Substitute with tempeh: Tempeh provides a firmer texture and a nutty flavor.

• firm, cubed tofu - Substitute with seitan: Seitan is a high-protein alternative with a chewy texture.

• chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor.

• chopped green onions - Substitute with leeks: Leeks can provide a similar but slightly sweeter onion flavor.

• Allow the Japanese Sumo Soup (Chankonabe) to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy vegetables and diluted broth.
• Transfer the cooled soup into airtight containers. For best results, use containers that are specifically designed for storing soups and stews to maintain freshness and prevent leaks.
• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the soup. Portion the soup into individual servings to make reheating easier and more convenient.
• When freezing, leave some space at the top of the container to allow the liquid to expand as it freezes. This prevents the container from cracking or the lid from popping off.
• Label each container with the date of preparation. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still at its best quality.
• To reheat refrigerated soup, pour it into a pot and warm it over medium heat until it reaches a simmer. Stir occasionally to ensure even heating.
• For frozen soup, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave if you're in a hurry.
• Once thawed, reheat the soup in a pot over medium heat until it reaches a simmer. Be sure to stir occasionally to prevent the tofu and vegetables from sticking to the bottom of the pot.
• If the soup appears too thick after reheating, you can add a little dashi broth or water to achieve the desired consistency. Adjust the seasoning with a splash of soy sauce or mirin if needed.

• For stovetop reheating, pour the leftover soup into a pot and heat over medium heat. Stir occasionally to ensure even heating. Once the chicken and vegetables are heated through, it’s ready to serve.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly.
• For a slow cooker, transfer the leftover chankonabe to the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is great for maintaining the texture of the tofu and vegetables.
• If you prefer an oven method, preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until the chicken and vegetables are thoroughly warmed.
• For a quick reheat, you can use a steamer. Place the leftover soup in a heatproof bowl and set it in the steamer basket. Steam for about 10-15 minutes or until heated through. This method helps retain the broth's delicate flavors.

• Knife: To cut the chicken thighs into bite-sized pieces and slice the vegetables.

• Cutting board: A surface to safely chop the chicken and vegetables.

• Large pot: To bring the dashi broth to a boil and cook all the ingredients.

• Measuring cups: To measure out the dashi broth, soy sauce, and mirin accurately.

• Wooden spoon: To stir the soup and mix in the ingredients.

• Ladle: To serve the soup into bowls.

• Tongs: To handle the chicken pieces while cooking.

• Bowl: To hold the chopped green onions for garnishing.

• Peeler: To peel the daikon radish and carrots before slicing.

• Strainer: To rinse the tofu before cubing it.

Prep ingredients ahead: Chop chicken, vegetables, and tofu in advance to streamline cooking.

Use pre-made dashi: Save time by using store-bought dashi broth instead of making it from scratch.

One-pot cooking: Utilize a large pot to cook everything together, minimizing cleanup.

Batch cooking: Double the recipe and freeze portions for quick future meals.

Quick garnish: Pre-chop green onions and store them in the fridge for easy garnishing.