CHANKO NABE (SUMO WRESTLER HOT POT)
Chanko Nabe is a hot pot dish consumed by sumo wrestlers. The chicken based broth and lots of different ingredients are so delicious.Just like any other hot pot dishes, the list of ingredients is long but you don't have to have all ingredients.Time to make Tsukune is not included. I separated the time to make Chicken Broth since it can be made ahead of time. Cook Time is only to make Chanko Nabe Broth as you only need to prepare the hot pot dish and let the diners cook.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted, and this recipe, so you can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Categories Main
Time 1h45m
Number Of Ingredients 21
Steps:
- Soak the konbu in a bowl of water (you will use this water later).
- Bring water (not in ingredients) in a large pot to a boil, add the chicken carcass.
- When it starts boiling again and the surface of the chicken carcass becomes white, drain and rinse the chicken carcass well, removing guts and other brown bits.
- Add the chicken carcass and the konbu to the pot. Add 1000ml / 2.1pt water including the water from the konbu to the pot and bring it to a boil.
- Remove scum and reduce the heat to simmer. Cook for minimum 30 minutes, preferably 1 hour. Remove scum occasionally until no more brownish scum comes to the top.
- Put through a sieve. If the amount of broth is less than 750ml / 1.6pt, add water.
- Add all the Chanko Nabe Broth ingredients in a pot and bring it to a boil.
- Turn the heat off and leave until required.
- Bok choy: Remove outer leaves. Cut the central cluster of small leaves vertically to half or quarters depending on the thickness of the cluster. Wash well, particularly at the bottom of the stems where dirt collects. If the outer leaves are large, diagonally cut in half.
- Chinese cabbage: If the leaf and the stem is very wide, halve vertically, then slice leaves diagonally. To diagonally slice, place the stem-end to the left (for a right hander) on the cutting board. Place a knife diagonally tilted to the right and slice the leaf diagonally to 5cm / 2" long pieces, by placing a knife.
- Carrot: Cut a carrot to 5cm / 2" long, then slice vertically to 2-3mm / 1⁄16- ⅛" thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.
- Shallot/Scallions: Diagonally cut to 5cm / 2" long.
- Shiitake mushrooms: Remove the stems. To decorate shiitake head (optional), make a shallow V-shape cut in the middle of the head, then another V-shape cut perpendicular to the first cut, making a cross (see the photo in the post).
- Enoki mushrooms: Trim the end of the stems that are woody. If mushrooms are stuck together at the bottom, divide it into smaller bunches.
- Place all the ingredients in a pot (note 3), clustering each ingredient together.
- Add the broth to the pot and heat the pot on a portable stove (note 4).
- Serve with small serving bowls.
SADOGATAKE CHANKO-NABE MISO-AJI (SUMO STYLE PORK HOT POT)
The staple dish of the sumo world is a hearty, filling one-pot meal, consisting of broth, vegetables, and meat or seafood, called nabe. When nabe is prepared by sumo wrestlers, it's called chanko-nabe, a name some believe refers to a sumo stable, master and his apprentices. The tradition of sumo wrestlers eating nabe supposedly began in the early 1900s, when star wrestler turned stable master, Hitachiyama, made a batch for his charges and realizing that the meal, usually cooked over a gas burner set on the table with diners gathered around, was not only nutritious and inexpensive but was also easy to prepare and eaten in a way that reinforced the communal aspect of the stable. It wasn't long before other stable masters were serving chanko-nabe, too. This recipe is from the sumo stable called Sadogatake.
Provided by Member 610488
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.
- Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.
- Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.
- At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.
- Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.
- (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.
- Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.
Nutrition Facts : Calories 416, Fat 15.3, SaturatedFat 3.7, Cholesterol 59.1, Sodium 2750.5, Carbohydrate 28.1, Fiber 6.2, Sugar 5.9, Protein 40.4
SUMO STEW (CHANKO NABE) WITH SHRIMP, MEATBALLS, AND BOK CHOY
Sumo Stew (Chanko Nabe) is a robust soup brimming with mixed vegetables and tons of protein in a rich dashi broth. Although this one-pot stew is eaten by Japanese sumo wrestlers in training, it is hearty without being heavy.
Provided by Rhoda Boone
Categories Stew Chicken Meatball Dinner Noodle Soup/Stew Shrimp Seafood Shellfish
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Cook udon in a medium pot of boiling salted water according to package directions. Transfer udon to a colander to drain; reserve cooking liquid in pot. Transfer udon to a large bowl and toss with 1 Tbsp. oil.
- If using eggs, cover pot and return cooking liquid to a boil. Add eggs and cook at a low boil until soft-boiled, about 6 minutes. Transfer eggs to a large bowl of ice water to cool, then peel and reserve.
- Heat remaining 2 Tbsp. oil in a large pot over medium-high. Sauté mushrooms and 1/4 tsp. salt until lightly browned and moisture releases, about 5 minutes. Stir in garlic and ginger; cook until fragrant, 30-60 seconds. Stir in miso, then add chicken broth. Stir in kombu, if using, soy sauce, and remaining 1/2 tsp. salt. Cover, bring to a simmer, and cook 10 minutes.
- Add meatballs and carrots. Cover and continue to simmer until meatballs are just cooked through, about 10 minutes. Remove kombu from broth and discard.
- Stir in bok choy and vinegar, if using. Place fish on top of stew, then cover and cook 3 minutes. Gently fold in shrimp (try to avoid breaking up fish) and cook, covered, until shrimp is pink and fish is opaque and cooked through, about 3 minutes more.
- Divide stew among bowls. Slice eggs in half lengthwise and top each bowl with 2 halves. Sprinkle with scallions. Serve udon in large bowl for sharing alongside.
TAMAGO YAKI (SUSHI OMELETTE)
Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 45m
Yield 1 roll
Number Of Ingredients 6
Steps:
- Beat the eggs VERY well, being sure to get them as smooth as possible.
- Pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
- As the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
- Add more oil to the pan and some more of the mixture, making sure to get some under the roll.
- As it cooks, roll the old roll back to the front of the pan, then again to the back.
- Repeat until you are out of mixture.
- Remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
- You can roll it into either a round or rectangular shape and slice it when it has cooled.
- Can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.
Nutrition Facts : Calories 339, Fat 19, SaturatedFat 6.2, Cholesterol 744, Sodium 482.4, Carbohydrate 14.5, Sugar 13.4, Protein 25.5
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