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chanko nabe
Chanko, or chanko-nabe, is the staple dish of sumo wrestlers. It's a nutritious, hearty one-pot meal consisting of broth, vegetables, meat or seafood. Chanko served during sumo tournaments features chicken rather than beef because a chicken is considered good luck in sumo.
Makes 4 servings
1 Chicken, medium-size
2 Onions, medium
3 Carrots
2 Leeks
1 Daikon radish
1 Potato
12 Shiitake mushrooms
1 Cabbage
2 Aburage (deep-fried tofu) cakes
1 Koyadofu (dried tofu) or fresh tofu
1/2 Cup Soy sauce
1/2 Cup Mirin
1/2 Tbs salt
1 or 2 packs Udon noodles
Bone the chicken; cut meat into 1 1/2 - to 2-inch chunks; save the bones for soup stock. Slice leeks and all but one of the carrots into bite-sized pieces.
Fill a large stew pot with water and place over medium-low heat. Add the bones with the leeks and sliced carrots and simmer, uncovered, about 3 hours to make soup stock.
Slice the daikon and potato and parboil in a separate pot; reserve.
Cut the onion and shiitake into quarters, chop the cabbage into small pieces, cut the cakes of tofu and remaining carrot into bit-sized chunks.
Add all sliced ingredients and soy sauce to the stock pot and simmer until the fresh vegetables are cooked. Then add the parboiled vegetables. Season to taste with mirin or its equivalent and salt. Simmer a few minutes more; serve hot.
After finishing the chanko, reheat the soup with udon noodles and serve in deep soup bowls.
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