How To Make Chanko Nabe

Chanko Nabe is a Japanese stew that Sumo Wrestlers eat in large quantities in an attempt to gain weight while replenishing vitamins and minerals lost during a long and grueling training session. Don’t let this meal fool you; just because Sumo Wrestlers use this meal to gain weight does not mean you should confuse it with junk food. It’s packed with vegetables and meat and when paired with a side of rice it makes for a well-balanced meal of protein, carbohydrates, and fat; along with plenty of fluids from the stock.

Some of the ingredients might be hard to come across in your average supermarket. I try to find the closest alternative.

Ingredient list:

• 1-2 lbs (depending on how much meat you want in your soup) Ground Beef, Chicken, Pork, and/or Turkey
• 1/2 gal of Stock: Beef, Chicken, Fish, or Vegetable
• Eggs (about 2 eggs per pound of ground beef)
• Large onion
• 1 cup chopped Scallions (green onions)
• Cabbage
• Bok Choy
• 4-6 large whole carrots
• 2 cups of sliced Mushrooms
• Garlic
• Ginger
• Soy Sauce
• Mirin (rice wine vinegar)
• Miso Paste
• Rice

(If you don’t have access to Mirin and Miso Paste you can find a Chinese/Japanese style sauce that will do just fine)

Step 1: Cook rice.

Step 2: In a large pot, heat up the Stock, ½ cup Soy Sauce, ½ cup Chinese/Japanese style sauce.

Step 3: Chop all of the vegetables. The carrots, mushrooms, cabbage, and Bok Choy should be roughly chopped. Big chunks are good. Mince the onions, garlic, ginger, and scallions (green onions).  Keep the carrots and mushrooms together; the cabbage and Bok Choy together; the onions, garlic, and ginger together.

Step 4: Once the stock comes to a rolling boil add the carrots and mushrooms.

Step 5: In a large mixing bowl, combine the ground meat, eggs, onions, green onion, garlic, ginger, ½ cup of Soy Sauce, and some of the Chinese/Japanese style sauce. Mix together.

Step 6: Using a silverware spoon, scoop and shape small meatballs out of the meat mixture. Drop the meatballs one by one into the stock. Once the meat mixture is gone, let them cook for about 12 minutes (depending on how hot the stock is and how many meatballs you made.)

Step 7: Once the meatballs are cooked, add the chopped WASHED Bok Choy and Cabbage. Let simmer for 2-3 minutes.

Step 8: Serve in a large bowl with a side of steamed white rice. Enjoy!