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Japanese Food - Japanese Cooking - Sumo Wrestler's Recipe - Chunky Soup Recipe - Chanko Nabe Recipe
att. Recipe - Chanko Nabe

Japanese Sumo Wrestler's Recipe - Chanko Nabe Recipe


Chanko-nabe is famous as a sumo wrestler's dish. A variety of ingredients, such as meat, fish, and vegetables, are cooked at the table in a large pot.

Ingredients:

14oz. (400g.) chicken, a cut that has less bones
7oz. (200g.) pork
4 salmon steaks
8 scallops
1/3 head of chinese cabbage or regular cabbage
2 Japanese leeks (white part)
3.5 oz (100g.) bean sprouts*
8 shiitake mushrooms
2 packages enoki-dake mushrooms*
1 bag shirataki noodles*
1 block tofu 2 10cm. sheets of dried konbu*
10~20g. bonito flakes (katsuobushi*)
8~10 cups dashi* broth soup
2 tablespoons (30cc) soy sauce
2 teaspoons (8cc) salt
2 tablespoons (30cc) sake
2 tablespoons (30cc) mirin*
2 eggs
7oz. 200g cooked rice
ponzu sauce as needed
nabe pot (or any pot will do)
small dishes or bowls for dipping sauce

Chanko Nabe Recipe
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Directions:

1. Add the dry konbu to a pot of about 10 cups cold water (break up konbu if neccessary to fit in pot). When konbu has rehydrated, boil the water, then add the katsuobushi and continue to boil for about 3 minutes. Extract and discard the remaining katsuobushi and konbu, leaving just the soup behind.

Chanko Nabe Recipe

2. Cut the chicken and Salmon into bite size pieces. Use the thin sliced pork just as it is. Wash the Chinese cabbage. Clean and cut lengthwise into 4~5cm wide sections. Cut leeks diagonally (slantwise) into 5cm pieces. Trim off the bottom of the shiitake stems. Chop off the root part of the enoki-dake and spread them apart.

Chanko Nabe Recipe

3. Set shirataki noodles in a strainer (or bamboo basket, a zaru) and lightly stir them while rinsing them with boiling water. Cut the noodles into 3 or 4 equal lengths. Cut tofu into pieces that are easy to eat.

Chanko Nabe Recipe

4. Set the table with a small sauce dish for every person. Add everything to the broth but the sauces, eggs, and rice. Pour ponzu sauce or soy sauce into the small sauce dishes. These are the dipping sauces. When the peices are well boiled and cooked, each person picks pieces from the pot. Dip in sauce and eat them while they're hot.

Chanko Nabe Recipe

5. Add rice to the remaining broth, and simmer. Cut the heat and crack eggs over the rice. Put the lid on and let steam. After a while remove the lid and serve like porridge.

Chanko Nabe Recipe

What exactly is Nabe, and how is it diferent from Chanko Nabe?

Nabe is a meal that is prepared right there at the table. Nabe is usually cooked on a portable electric burner when prepared at home. Many restaurants speciallizing in Nabe have special tables who's surfaces are equiped with gass burners. The word nabe, although the name of the dish, refers to the special ceramic pot traditionally used to make it. The nabe pot itself is sold at just about any department store, and some shopping centers in Japan. The word chanko is just a category of food- sumo food. Chanko nabe is a special nabe eaten by the sumo wrestlers, however, the contents of both chanko and regular are almost identical. In general, the sumo's eat nabe with rice (as described in this recipe), and sometimes side dishes. The main difference with chanko nabe is that the rules are more liberal, and often broken or added to. If you go to a restaurant specializing in chanko nabe you're probably in for a few surprises along the way. In the tradition of sumo, each wrestler belongs to a group, that takes him in under its wing and teaches him to wrestle. The groups are called "heya" or "beya," and each beya fully provides for each of its wrestlers. It is here that chanko food originated, and the chanko nabe among other chanko food differs from beya to beya. After a sumo retires, he may choose to open his own restaurant and pass on the the taste of the chanko cooking techniques he has learned. There are many such restaurants in and around Ryogoku, where the Tokyo sumo stadium is located.

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