Comfort Food, Rewired

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Erin, creator of The Flavored Mind

Hi, I’m Erin!

I’m a developer by profession and a home cook by passion. I create bold comfort food with layered flavors, detailed instructions, and a photo for every step.

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Dutch Oven Chanko Nabe (Sumo Stew)

Yield: 4-6 servings

Total Time: 2h 30m

Inspired by:

Just One Cookbook (I’m a big fan!!)

Chanko nabe stew in a red bowl next to a small plate of steamed rice on a black surface.

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Accompaniment: White Jasmine Rice (about 3 cups cooked)

Ingredients

For the seasoned ground turkey

For the broth

For the stew

Instructions

Preparing the seasoned ground turkey

Wooden cutting board with ingredients for Dutch Oven Chanko Nabe, including sauces, panko, egg, green onions, and meat.

Step 1: Gather all of the ingredients for the seasoned ground turkey.

Ground meat in a glass bowl on a kitchen scale reading 170 grams, with various ingredients visible in the background.

Step 2: In a large bowl, measure and add the ground turkey. Set aside.

Ground meat topped with chopped green onions sits on a digital scale displaying 10 grams on a kitchen countertop.

Step 3: Finely chop and measure the scallion greens, add to the bowl of turkey.

Chopped green onions and ground meat are weighed in a glass bowl on a digital scale displaying 15 grams.

Step 4: Finely chop and measure the scallion whites, add to the bowl of turkey. 

Ingredients for Chanko Nabe including ground meat, green onions, egg, and spices in a glass bowl on a scale.

Step 5: Add ⅛ tsp ground ginger, soy sauce, Worcestershire, ponzu, cornstarch, and egg to the bowl with the turkey and scallions.

A glass bowl contains a mixture of chopped ingredients, an egg, and some breadcrumbs on a digital scale displaying 30g.

Step 6: Measure and add the panko to the bowl. 

Mix of ground ingredients with green onions in a clear glass bowl on a digital kitchen scale.

Step 7: Mix it all together until well combined. It will be wet. Set aside until ready to use. 

Preparing the broth

Countertop setup with a wooden cutting board, chef's knife, bowl of water, and various ingredients for Chanko Nabe.

Step 1: In a large bowl add the water and then gather all of the ingredients for the broth. 

A glass bowl with chopped garlic submerged in water sits on a digital scale displaying 27 grams.

Step 2: Peel, finely chop, and measure the garlic then add to the bowl of water.

A glass bowl containing simmering broth is whisked with a red-handled whisk, surrounded by various cooking ingredients.

Step 3: Add the miso broth, Better Than Bouillon Roasted Chicken Base, sake, mirin, and ½ tsp ginger powder. Whisk until combined, and set aside.

Preparing the stew

A kitchen countertop with ingredients for Chanko Nabe, including cabbage, tofu, and various seasonings.

Step 1: Gather all of the ingredients for the stew.

Chunks of tofu in a glass bowl on a kitchen scale displaying 185 grams, with bok choy in the background.

Step 2: Dice the tofu, measure and set aside.

 

Chopped lettuce sits on a plate atop a digital scale, displaying a weight of 200 grams.

Step 3: Remove the leaves from the Napa cabbage, dice, measure, and set aside.

 

Sliced carrots are in a red bowl on a scale reading 190 grams, with green onions visible in the background.

Step 4: Cut the carrots into small sticks, measure, and set aside.

 

Chopped green onions are arranged on a wooden cutting board with bacon and wrapped chicken in the background.

Step 5: Cut two of the green onions into 1″ pieces.

 

Chopped green onions arranged on a wooden cutting board with bacon and chicken in the background.

Step 6: Cut two of the green onions into 2″ pieces.

 

A wooden cutting board displaying multiple round brown mushrooms, with packaged bacon visible in the background.

Step 7: Remove the stems from the mushrooms.

 

A wooden cutting board displays a grid of cross-cut shiitake mushrooms, with additional ingredients blurred in the background.

(optional) Step 8: Add a decorative cut to the mushroom cap (known as shiitake hanagiri). Mine are rough but they got better toward the end.

 

Thin slices of fish are laid on a cutting board, with a knife and other ingredients visible in the background.

Step 9: Cut the cod filet into small chunks, set aside. Pat dry shrimp and set aside. Dice bacon, measure, and set aside. 

 

Two seasoned chicken thighs placed on a patterned paper plate on a kitchen countertop.

Step 10: Pat dry chicken thighs, season with sea salt and pepper to taste, and set aside. Preheat the oven to 325°F.

 

Cooked diced bacon browning in a Dutch oven on a stovetop, with slight grease and caramelization visible.

Step 11: Preheat 6Qt Enameled Cast Iron Dutch Oven over medium heat for 4 mins. Add bacon and cook until crispy, about 3 mins, stirring occasionally. Use a slotted spoon to remove the bacon to a paper towel lined plate, leaving the bacon grease in the 6Qt Enameled Cast Iron Dutch Oven.

 

Plate of crumbled chanko nabe stew with green garnish, beside a paper towel with diced meat and a serving spoon.

Step 12: Cook the seasoned ground turkey until mostly cooked through, about 4-5 mins, stirring occasionally. Set aside.

 

Two browned chicken thighs sizzling in a Dutch oven with flavorful juices and a hint of crispy bits.

Step 13: Sear the chicken thighs for 5 mins on the first side, flip, and then cook an additional 2 mins. Set aside.

 

Steam rises from a simmering pot on the stove, revealing a rich mixture in a Dutch oven with a wooden spoon inside.

Step 14: Grab 250mL of broth and slowly add it to the 6Qt Enameled Cast Iron Dutch Oven, using a wooden spoon to release the fond (stir forcefully), about 3 mins. 

 

Steam rises from a Dutch oven filled with simmering Chanko Nabe stew, revealing rich, brown broth and spices.

Step 15: Once all the liquid is added give it a good whisk. Add the remaining broth, whisk, and take off heat. 

 

Chanko nabe with leafy greens and scallions simmering in a Dutch oven on a stove.

Step 16: Add seasoned ground turkey, bacon, carrots, tofu, scallions, cod, shrimp, and Napa cabbage to the 6Qt Enameled Cast Iron Dutch Oven.

Discard the skin from the chicken thighs, dice the meat off the bone and add it to the 6Qt Enameled Cast Iron Dutch Oven.

 

Chanko nabe stew simmering in a Dutch oven, featuring sliced mushrooms and vibrant vegetables.

Step 17: Add the mushrooms to the 6Qt Enameled Cast Iron Dutch Oven and push them down to cover with broth.

Cover the 6Qt Enameled Cast Iron Dutch Oven and add to the preheated oven. Increase the temperature to 375°F and cook for 30 mins.

 

A Dutch oven filled with chanko nabe, featuring assorted vegetables, mushrooms, and pieces of meat in a savory broth.

Step 18: Remove from oven, stir, then cover and cook additional 30 mins.

 

A close-up of a Dutch oven filled with chanko nabe, featuring vegetables, mushrooms, and meat simmering in broth.

Step 19: Remove from oven, leave covered, and let rest 15 mins.

Season with sea salt and ground pepper, to taste.

 

Bon Appétit!

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