Hearty Sumo Wrestler's Protein Rich Stew

Prepare all ingredients: Cut chicken thigh into bite-sized pieces. Drain and cut firm tofu into 2 cm cubes. Chop napa cabbage into large pieces. Slice shiitake mushrooms and green onions. Grate fresh ginger.

In a large pot or nabe (hot pot), combine the dashi stock, soy sauce, mirin, sake, and grated ginger. Bring the broth to a gentle simmer over medium heat (approx. 90°C).

Add the chicken pieces to the simmering broth and cook for 5-7 minutes, or until mostly cooked through. Skim any foam that rises to the surface.

Add the napa cabbage and shiitake mushrooms to the pot. Cover and simmer for 5 minutes, allowing the vegetables to soften slightly.

Gently add the tofu cubes to the pot. Continue to simmer for another 5-7 minutes, or until all ingredients are thoroughly cooked and heated through.

Stir in most of the sliced green onions just before serving.

Serve the Chanko Nabe hot, directly from the pot, garnished with the remaining fresh green onions. It pairs wonderfully with steamed rice on the side.