Join us for a chankonabe, a hot pot dish famously consumed by sumo wrestlers as a part of their diet.

Our chankonabe will feature tsukune (chicken meatballs), fish, and shrimp in a hearty broth with vegetables. Chankonabe is easily customized if you have difficulty finding any of the ingredients or want to make changes to match your personal preferences!


Check the ingredients list before registering. Once registered you will receive a confirmation email with the Zoom link. We will send the recipe card a week before the class.

  • 8 ounces udon noodles
  • 3/4 teaspoon kosher salt, divided, plus more
  • 3 tablespoons vegetable oil, divided
  • 4–6 large eggs (optional)
  • 8 ounces sliced maitake or shiitake mushrooms
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped ginger
  • 2 teaspoons white miso paste
  • 4 cups homemade or store-bought low-sodium chicken broth
  • 1 (6×5-inch) piece dried kombu (optional)
  • 1 tablespoon low-sodium soy sauce
  • 1 medium carrot, sliced into 1/4-inch coins
  • 3/4 pound baby bok choy, trimmed, cut crosswise in 2-inch pieces (about 6 cups)
  • 1 tablespoon rice wine vinegar (optional)
  • 8 ounces skinless flaky white fish (such as bass, halibut, branzino, or cod), cut into 3×3/4-inch pieces
  • 8 ounces peeled, deveined, tail-on large shrimp
  • 2 tablespoons sliced scallions
  • Tsukune (chicken meatballs) with ginger and miso
  • 3/4 pound ground chicken
  • 1 large egg
  • 1/4 cup panko (Japanese breadcrumbs), or fresh breadcrumbs
  • 2 tablespoons sliced scallions
  • 2 teaspoons low-sodium soy sauce
  • 1 1/2 teaspoons white miso paste
  • 1 teaspoon finely grated ginger
  • 1/4 teaspoon kosher salt