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Sumo Wrestlers' Stew
A great dish if looking to Bulk!
Chanko-nabe
Serves 4
1 medium chicken
2-3 leeks, washed and trimmed
4 carrots, peeled
1 daikon radish, peeled
1 medium or large potato, peeled
Salt
10-12 shiitake mushrooms
(if using dry ones, soak
in warm water until soft)
2 medium onions, peeled
1 medium cabbage, washed
1-2 cakes deep-fried tofu (aburage) (optional)
1/2 cup soy sauce
1/2 cup mirin
1/2 teaspoon salt
Preparation
Bone the chicken and cut the meat into chunks 1-1/2 to 2 inches, reserving the bones. Cut the leeks and 3 of the carrots into bite-sized pieces. Put the chicken bones, leeks, and carrots into a large saucepan, fill it with water, and bring to the boil. Turn the heat to medium-low and simmer, uncovered, for 3 hours to make stock, then strain.
Cut the daikon and potato into bite-sized pieces and parboil in lightly salted water in a separate pot; drain. Cut off and discard the mushroom stalks; cut the mushroom caps and the onion into quarters. Chop the cabbage into small pieces, and cut the remaining carrot and the deep-fried tofu (if used) into chunks.
To Cook and Serve:
Put the chicken meat and all the vegetables except the daikon and potato into the stock pot, together with the soy sauce. Add the daikon and potato when the other vegetables are cooked. Season to taste with mirin and salt and simmer a few minutes more. Serve hot.
When the stew is finished, hungry wrestlers sometimes top up the remaining soup with cooked udon noodles.
A great dish if looking to Bulk!
Chanko-nabe
Serves 4
1 medium chicken
2-3 leeks, washed and trimmed
4 carrots, peeled
1 daikon radish, peeled
1 medium or large potato, peeled
Salt
10-12 shiitake mushrooms
(if using dry ones, soak
in warm water until soft)
2 medium onions, peeled
1 medium cabbage, washed
1-2 cakes deep-fried tofu (aburage) (optional)
1/2 cup soy sauce
1/2 cup mirin
1/2 teaspoon salt
Preparation
Bone the chicken and cut the meat into chunks 1-1/2 to 2 inches, reserving the bones. Cut the leeks and 3 of the carrots into bite-sized pieces. Put the chicken bones, leeks, and carrots into a large saucepan, fill it with water, and bring to the boil. Turn the heat to medium-low and simmer, uncovered, for 3 hours to make stock, then strain.
Cut the daikon and potato into bite-sized pieces and parboil in lightly salted water in a separate pot; drain. Cut off and discard the mushroom stalks; cut the mushroom caps and the onion into quarters. Chop the cabbage into small pieces, and cut the remaining carrot and the deep-fried tofu (if used) into chunks.
To Cook and Serve:
Put the chicken meat and all the vegetables except the daikon and potato into the stock pot, together with the soy sauce. Add the daikon and potato when the other vegetables are cooked. Season to taste with mirin and salt and simmer a few minutes more. Serve hot.
When the stew is finished, hungry wrestlers sometimes top up the remaining soup with cooked udon noodles.
