Authentic Japanese Sumo Stew: Chankonabe Recipe

Ingredients

  • 1.5 liters of dashi soup stock
  • 1/2 cup of soy sauce
  • 1/2 cup of mirin
  • 2 tablespoons of sugar
  • 2 chicken thighs, skin removed and cut into bite-sized pieces
  • 1 tofu block, cut into bite-sized cubes
  • 200 grams of shiitake mushrooms
  • 1 leek, cut into 5 cm lengths
  • 1/2 napa cabbage, cut into bite-sized pieces
  • 2 carrots, cut into thin slices
  • 2 potatoes, cut into bite-sized cubes
  • 1 pack of udon noodles

Steps and instructions

  1. In a large pot, combine the dashi soup stock, soy sauce, mirin, and sugar. Stir well and bring to a boil over medium-high heat.
  2. Add the chicken pieces to the pot and cook for about 5 minutes or until they are no longer pink.
  3. Add the tofu, shiitake mushrooms, leek, napa cabbage, carrots, and potatoes to the pot. Bring the mixture back to a boil.
  4. Lower the heat to medium and let the soup simmer for about 20 minutes or until the vegetables are tender.
  5. In a separate pot, boil the udon noodles according to the package instructions. Once cooked, drain the noodles and set them aside.
  6. Add the cooked udon noodles to the chankonabe pot and stir well to combine.
  7. Let the soup simmer for another 2-3 minutes to allow the flavors to meld together.
  8. Turn off the heat and let the soup stand for a few minutes before serving.

Tools for making

  • Large pot - Needed to cook the chankonabe soup.
  • Separate pot - Used to boil the udon noodles.
  • Cutting board - Used for chopping the vegetables, chicken, and tofu.
  • Knife - Essential for cutting the ingredients into desired sizes.
  • Stirring spoon - Used to mix the ingredients in the pot.
  • Measuring cups - Necessary for accurately measuring the soy sauce, mirin, and sugar.
  • Soup ladle - Used to serve the chankonabe soup.
  • Bowls - Needed for serving the chankonabe to each person.

Recipe variations

  • Swap chicken for another protein such as beef, pork, or seafood.
  • Use vegetable or mushroom broth instead of dashi soup stock for a vegetarian version.
  • Add different vegetables like bell peppers, spinach, or bean sprouts.
  • Experiment with different types of tofu, such as silken tofu or fried tofu.
  • Add extra spices or seasonings like garlic, ginger, or chili flakes for more flavor.
  • Include other types of mushrooms like enoki or oyster mushrooms.
  • Replace udon noodles with soba noodles or rice noodles.
  • Try different sauces or condiments like miso paste or chili sauce.
  • Add additional garnishes like green onions, sesame seeds, or cilantro.

Recipe overview

Chankonabe is a traditional Japanese stew that is famously associated with sumo wrestlers, as it's part of their high-calorie diet for weight gain. Despite this, it's also a very nutritious dish filled with a variety of veggies, proteins, and a flavorful broth. This recipe is heartwarming, comforting, and delightfully simple to prepare. You'll begin by creating a rich dashi soup base, which serves as a foundation for the dish. The bulk of the recipe is made up of a myriad of ingredients including chicken, tofu, and an array of vegetables, boiled together until they're tender and flavorful. Lastly, udon noodles are added for an extra fulfilling touch. The entire process takes about an hour, and the result is a large pot of hearty, umami-packed stew that's filling and satisfying. It's a fantastic dish to serve to a crowd, or to make as a meal prep for the week. Enjoy your homemade Chankonabe!

Common questions

  1. Can I use a different type of stock instead of dashi? Absolutely! While dashi is traditional, you can use other types of stock such as chicken or vegetable stock as a substitute.
  2. Can I use other types of meat? Yes, you can. Chankonabe traditionally uses chicken, but you can use other types of meat like beef, pork, or seafood according to your preference.
  3. Is there a vegetarian version of Chankonabe? Yes, you can make a vegetarian version by omitting the meat and using vegetable stock instead of dashi. You can also add additional vegetables or tofu for added flavor and protein.
  4. Can I adjust the seasoning? Absolutely! The measurements provided are just a guideline. Feel free to adjust the soy sauce, mirin, and sugar according to your taste preferences.
  5. Can I add other vegetables? Yes, you can add or substitute other vegetables based on your preference. Some popular additions include mushrooms, spinach, bok choy, or corn.
  6. How long does it take to cook? The total cooking time is approximately 30 minutes, excluding the time to boil the udon noodles.
  7. Can I make this in advance? Yes, you can make the soup base in advance and store it in the refrigerator. When ready to serve, reheat the soup base and add the udon noodles and any additional ingredients.
  8. Can I freeze the leftovers? Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw and reheat before consuming.

Serving dishes and utensils

  • Large pot - A large pot is needed to cook the chankonabe soup and accommodate all the ingredients.
  • Cutting board - A cutting board is necessary for chopping and preparing the chicken, vegetables, and tofu.
  • Knife - A sharp knife will be used to cut the chicken, vegetables, and tofu into bite-sized pieces.
  • Cooking spoon - A cooking spoon or ladle is needed for stirring and serving the chankonabe soup.
  • Pot for boiling noodles - A separate pot is required to boil the udon noodles.
  • Strainer - A strainer is necessary to drain the cooked udon noodles.
  • Soup bowls - Deep soup bowls are ideal for serving the chankonabe soup and noodles.
  • Chopsticks - Chopsticks are commonly used for eating chankonabe.

Origin stories

Chankonabe is more than just a hearty stew; it's a time-honored tradition deeply associated with sumo culture in Japan. Notably, this dish is a staple in the diet of sumo wrestlers, providing them with the necessary nutrients and energy to sustain their hefty physique and intense training regimen. Sumo stables, where the wrestlers live and train, often prepare Chankonabe communally, with the highest-ranking sumo wrestlers eating first. The pot is kept simmering throughout the day, and ingredients are continuously added as the wrestlers return from their training sessions, symbolizing the perpetual cycle of sustenance and striving in sumo life. In fact, many retired sumo wrestlers have opened up Chankonabe restaurants, sharing this piece of sumo culture with the general public. In this way, enjoying a pot of Chankonabe allows one to taste not just the savory fusion of its ingredients, but also an intriguing slice of Japanese tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.