Sumo Nabe Recipe

This casserole recipe is inspired by the world of sumo. “Chanko” is the term used in sumo vernacular for its meals, and chanko-nabe is a large casserole packed with healthy vegetables and protein that is served in all sumo guilds. Wrestlers traditionally preferred birds to four-legged animals because they stand on two feet and are considered good luck (after all, landing on your hands is defeat in sumo).

There are a lot of ingredients in this casserole, but if you prepare things in the order listed, you’ll find that it all comes together pretty quickly. To switch up the flavors, I suggested sweet and sour ponzu and spicy yuzu koshō, a blended paste of green yuzu rind and chili peppers.

Portion 3 to 4 people
Preparation time: 30 minutes
Cooking time: 25 to 30 minutes

Broth ingredients :
• 2 garlic cloves, finely chopped
• 1 large piece of ginger, finely chopped
• 1 tablespoon of sesame oil
• 1,000 milliliters of water
• 150 milliliters of sake
• 4 tablespoons of mirin
• 2 tablespoons Chinese chicken soup stock paste
• 1 tablespoon mensuyu (noodle dipping sauce)
• 1 tablespoon of soy sauce
• 1 to 2 teaspoons of salt

Stew ingredients:
• ¼ Chinese cabbage
• ½ bag (about 100 grams) of bean sprouts
• 4 shiitake mushrooms
• 2 bunches of chives with garlic
• 3 green onions or leeks
• Mitsuba (Japanese parsley) to taste
• 1½ blocks (about 450 grams) of firm tofu
• 2 packages of frozen udon noodles

Meatballs Ingredients:
• 300 grams of ground chicken
• ½ block (about 150 g) of firm tofu
• ½ medium onion, finely chopped
• ½ teaspoon of salt
• 2 tablespoons of potato starch or cornstarch

• Ponzu or yuzu koshō to taste

1. Add the sesame oil to a large skillet or crock pot, then place over medium heat. Add the garlic and ginger and sauté until the oil is fragrant. Next, add the remaining stew ingredients and bring everything to a boil, skimming off any film on top. Proof until well seasoned, then remove the pot from the heat and allow it to cool.

2. Quarter the bok choy lengthwise, then cut into 2-inch-long pieces. Slice the roots thin and thick from the bean sprouts and wash them well, then cut the stems from the shiitake mushrooms and cut the caps in half. Cut the garlic chives and green onions into 2-inch-long pieces. Drain the tofu (reserve half a block for the meatballs) and cut into 2-inch squares.

3. For the meatballs, drain the excess water from the tofu, mash it and mix it with the ground chicken. Add the onion, salt, and starch, then mix well until you get a sticky paste. Form 2 centimeter balls.

4. Add as many vegetables, tofu, and meatballs into the broth as will fit, and turn up the heat. Cook over low heat while pushing down any ingredients that float to the top. Serve in individual bowls as soon as each ingredient is cooked to your liking, then add more of the remaining ingredients for a few seconds while you eat. Cook the udon noodles in the leftover soup after most of the ingredients have been eaten for a delicious final bite.