Hakata sumo chanko is the deep-protein hotpot built around chicken, pork and fish balls, with cabbage and miso. A winter dish in motsunabe-style rooms and the rare crossover to Tokyo sumo-stable cuisine.

Chanko-nabe traces to the Tokyo sumo stable cuisine of the late-Meiji era, but the Hakata form took on a regional spin in the 1980s and 1990s as motsunabe rooms expanded into multi-protein hotpots in winter. Today some Hakata izakaya run the chanko version through January and February. It is a rare crossover dish; the canonical Hakata hotpot remains motsunabe or mizutaki.

Where to eat Hakata sumo chanko in Fukuoka

2 editor picks for Hakata sumo chanko in Fukuoka, ranked by editorial score. All Fukuoka signature dishes · Hakata sumo chanko across every city.

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 300g chicken thigh, cut in 3cm
  • 300g pork belly, sliced thin
  • 200g fish balls, store-bought
  • 800g shredded cabbage
  • 200g daikon, sliced
  • 400g udon noodles, for the finish
  • 1.2L dashi
  • 100g white miso
  • 30ml shoyu
  • 2 garlic cloves, sliced
  • 15g ginger, sliced
  • Garlic chives, to finish

Method

  1. Whisk miso and shoyu into the dashi. Bring to a bare simmer in a heavy casserole or clay pot.
  2. Add ginger and garlic. Layer cabbage at the base, then chicken, pork, fish balls, daikon.
  3. Cover and simmer 25 minutes until the cabbage softens and the proteins cook through.
  4. Top with garlic chives. Serve from the pot to small bowls.
  5. When two-thirds eaten, drop the udon into the remaining broth and cook 5 minutes.

Editor tip. The miso must be white miso for a clean Hakata flavour; red miso turns this into a Nagoya dish.

Common allergens: Soy, Fish, Gluten.