Sumo Wrestler’s Stew

Name: Sumo Wrestler’s Stew (Chankonabe)
Yield: Serves 4–6
Cuisine: Japanese
Ingredients: 1½ pounds cod fillet, cut into 2-inch chunks; shrimp, peeled and deveined; and/or shucked oysters; 1½ pounds cod fillet, cut into 2-inch chunks; shrimp, peeled and deveined; and/or shucked oysters; Ground chicken mixture (see tsukune), shaped into 1-inch balls; 1 package (14 ounces) medium tofu, cut into 1-inch cubes; 4 boneless, skinless chicken thighs, trimmed of visible fat and meat and cut into bite-sized pieces; 6 ounces thick-cut sliced bacon, cut into 2-inch pieces; 1½ pounds cod fillet, cut into 2-inch chunks; shrimp, peeled and deveined; and/or shucked oysters; 2 tablespoons ginger juice; 1½ teaspoons crushed garlic; ½ cup miso, preferably white; 4–6 cups cooked udon noodles (1 cup per person), or 2–3 cups cooked rice (see Gohan; ½ cup per person); Goma dare; 6 cups chicken broth; ¼ cup sake; ⅓ cup plus 1 tablespoon mirin; 6 green onions, including tender green tops, cut into 2-inch lengths; 4–6 fresh shiitake mushrooms, stems removed and caps quartered or white mushrooms, stems trimmed and caps quartered; 4–6 fresh shiitake mushrooms, stems removed and caps quartered or white mushrooms, stems trimmed and caps quartered; Ponzu sauce; ½ head Napa cabbage, leaves separated and large leaves halved; ½ head Napa cabbage, leaves separated and large leaves halved; 2 leeks, white part only, halved lengthwise and cut diagonally into 1-inch-thick pieces; 2 leeks, white part only, halved lengthwise and cut diagonally into 1-inch-thick pieces; 4–6 cups cooked udon noodles (1 cup per person), or 2–3 cups cooked rice (see Gohan; ½ cup per person)

Chankonabe

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

Chankonabe is just one of many variations on nabemono (one-pot dishes). It is traditionally eaten by sumo wrestlers as a way to put on the amount of weight they need for their sport. Don’t be afraid that you will turn into a sumo wrestler if you eat this stew, however.

The wrestlers eat much bigger portions—so big that they typically take a nap immediately after they leave the table, which helps them pack on the pounds. Dipping sauces are often provided, with ponzu (a

Ingredients

Asia
Japan

Ingredients

Method