Chanko Nabe Recipe
Chanko Nabe Recipe makes a delicious broth that is also known as “Sumo soup”. This is a stew-like dish served in Japan. It is made in a hot pot and has a brothy liquid as a base into which other ingredients are added. There are no hard and fast rules about how this is prepared, as is the case with many Japanese hot pot dishes. It can have anything added to it, from chicken to pork to seafood. It is a well-balanced meal that has a healthy mix of proteins, carbohydrates, and good fats.
History of Chanko Nabe
Traditionally this soup is used as a part of the regular diet of sumo wrestlers as it aids in weight gain. Though the actual origins of the dish are uncertain, what is knows for sure is that it has been served to wrestlers by their coaches for ages. The dish is packed with nutrients, and the healthy fats in it make it an apt dish for those looking for healthy weight gain. Though nowadays, it is also popular street food and is on the menu in many restaurants.
The Dos and Don’ts of preparing Chanko Nabe
Since this dish has been traditionally served to wrestlers, it is only natural for a few superstitions to go along with the preparation of the stew. Beef, pork, or for that matter, any animal that walks on all fours is avoided while preparing the broth for this soup if the soup is to be served to a wrestler right before his match.
This is owing to the Japanese belief that only the soles of the feet of the sumo are allowed to touch the ground, ensuring that the wrestler is standing throughout the match, which corresponds to his victory. If the sumo consumes an animal that walks on all four limbs, it might bring him bad luck. For this same belief, chicken is permitted to be added to the recipe.
Ingredients for Chanko Nabe
For flavouring the broth
- 6 cups chicken broth
- 1/4 cup sake
- 1/3 cup mirin
- 2 tbsp ginger juice
- 1 1/2 tsp crushed garlic
- 1/2 cup miso
To add into the broth
- Chicken thighs
- Chicken meatballs
- Fish fillet
- Sliced pork belly
- Sesame seeds
- Vegetables of choice (Onions, shallots, cabbage, gobo, chives, Naba, etc)
- Mushrooms of choice (Shiitake, enoki, shimeji etc.)
- Noodles (Udon or Chuka)
Method of Preparation
To Prepare the Broth
- Use a Dutch oven or a large pot over medium heat to prepare the broth. Begin by heating the vessel.
- Mix the broth, sake, mirin, ginger juice, and garlic. Bring this to boil over medium heat.
- Remove some broth into a medium-sized bowl, about 5-6 serving spoonfuls, and add the miso to it.
- Add this miso and broth mixture back to the broth that is already heating. Stir continuously while adding to ensure that no lumps form. Please make certain not to boil the broth once the miso has been added to it.
To cut and prep the ingredients
- Devein the shrimp.
- Divide fish fillet into small bits of about 2 inches each.
- Chop pork belly into 2-inch pieces as well.
- Cut the chicken thighs into smaller pieces as well. You may trim the excess fat off if you don’t like it.
- Slice tofu into cubes.
- Separate leaves from the cabbage and Nappa and trim them to finer slices as well.
- Shell and slice the onions and shallots finely.
- Remove stems from all the mushrooms.
To assemble the stew into the hot pot.
- Drop the ingredients into the pot according to the time that they require to cook completely. Tofu and seafood will cook quicker than pork or chicken.
- Keep the pot on simmer and serve directly from the hot pot.
Tips to remember while serving
- A portable gas burner will allow you to transport the hot pot to the serving table.
- Don’t boil the broth once it has cooked completely or the ingredients will be overcooked and mushy.
- If the solids from the broth are removed, you can easily serve the leftover broth with some noodles or rice, as it still retains all the flavourings.
This one-pot Chanko Nabe recipe is sure to reduce the pangs of hunger and also supply your body with the ample nutrition it needs for everyday life.
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