Japanese 30 min

Japanese Chankonabe (Sumo Wrestler Stew)

Name: Japanese Chankonabe (Sumo Wrestler Stew)
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb chicken thighs, cut into 2-inch pieces; 8 oz firm tofu, cubed; 4 oz fish cakes (kamaboko), sliced; 4 shiitake mushrooms; 1 cup napa cabbage, cut into large pieces; 1 medium carrot, sliced; 2 stalks green onion, cut into 2-inch pieces; 6 cups dashi or chicken broth; 4 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sake; 1 teaspoon sesame oil; Udon noodles for serving at the end

high-proteindairy-freehealthycomfort-food

Ingredientsfor 2

380

Cal

34g

Protein

24g

Carbs

14g

Fat

11 lb chicken thighs, cut into 2-inch pieces
28 oz firm tofu, cubed
34 oz fish cakes (kamaboko), sliced
44 shiitake mushrooms
51 cup napa cabbage, cut into large pieces
61 medium carrot, sliced
72 stalks green onion, cut into 2-inch pieces
86 cups dashi or chicken broth
94 tablespoons soy sauce
102 tablespoons mirin
111 tablespoon sake
121 teaspoon sesame oil
13Udon noodles for serving at the end

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Instructions

1
Combine broth, soy sauce, mirin, and sake in a large hot pot or heavy pot. Bring to a simmer — this forms the tare broth that is shared among all diners.
2
Add chicken pieces and shiitake mushrooms. Simmer over medium heat for 10 minutes until chicken is nearly cooked through.
3
Add carrot and the thicker stems of napa cabbage. Cook 5 minutes until nearly tender.
4
Add tofu, fish cake, and cabbage leaves. Simmer 5 more minutes until everything is heated through and the cabbage is tender.
5
Drizzle sesame oil and add green onions. Serve at the table in the pot — each person takes what they want from the communal pot. At the end, add udon noodles to the remaining broth ('shime') for a final course. This protein-rich stew is eaten daily by sumo wrestlers for strength and weight gain.