Chankonabe ちゃんこ鍋

History and Origins

It is reported that the Meiji period began. The truth is, the cooks eat, and the rice pot is an essential dish to make the body of the wrestlers who can make a large amount of food at once. By using various foods, such as meat, vegetables, fish, and so forth, it is good to get them out, taste the material, and make a delicious pot of nutrients easy to make. It's said that in the past, I avoided using four-foot meat. The image of holding hands brought him back from the meat of cattle and pigs. The history of sumo, called Japanese traditional culture, is more than 1,500 years deep. Legends of power comparison and competition were mentioned in Japanese books and ancient records, as well as as as a festival ritual to cover crops. It was during the Edo that sumo became a profession. By midterm, the performances will be regular and will become the entertainment of Kabuki and the common people.

When It Is Eaten

A pot made originally to make the body of the wrestlers has been eaten in a sumo room for the past year. Now there are stores that provide various cacophony dishes and menus that can be easily made at home. The truth is that for food eaten by the wrestlers, the same ingredients would be served as a pan for the common man.

How It Is Eaten

To soups made from soup, chicken, chicken, cabbage, carrots, onions, and other vegetables, oil and tofu, we cook them together. Tastes vary in flavors, such as sesame oil and broth.

Recipe — Serves 4

Ingredients

• 1 chicken thigh
• 10 鶏だんご
• 1/4 Chinese cabbage
• 1/3 carrot
• 2 long green onion
• 1/2 mizuna
• 4 shiitake mushrooms
• 1/2 blocks tofu
• 2 aburaage (fried tofu pouch)
• 1 packets kuzukiri (kudzu noodles)
• Stock: 1000㏄ water
• Stock: 3 tbsp chicken stock powder
• Stock: 1 tsp salt
• Stock: 3–5 cloves garlic (grated (daikon etc.))
• Stock: a pinch ginger (grated (daikon etc.))

Method

1. I'll cut all the materials into size that I can eat easily.
2. I put soup in a pot and boil it. I put it in from the hot stuff and let the fire go.
3. I'll take it from the boiling material.

More About Chankonabe

In Japanese cuisine, chankonabe (Japanese: ちゃんこ鍋), also known as chanko or sumo stew, is a stew (a type of nabemono or one-pot dish) commonly eaten in vast quantities by sumo wrestlers while trying to gain weight.

Ingredients and consumption

The dish contains a dashi or chicken broth soup base with sake or mirin to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables (daikon, bok choy, etc.).

While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities. Modern sumo wrestlers typically accompany the stew with copious amounts of rice — often five to ten bowls per meal — along with beer, in order to increase caloric intake. Leftover chankonabe broth can also later be used as broth for sōmen or udon noodles.

Despite their size, active sumo wrestlers have been found to carry unusually low levels of visceral fat — the metabolically active fat stored around the internal organs — and instead store most of their body fat as subcutaneous fat just beneath the skin. Researchers attribute this in part to their intense daily training and to a diet that, despite its caloric load, is relatively low in sugar, processed foods, and added oils, which helps active wrestlers maintain near-normal blood glucose, triglyceride, and cholesterol levels.

Chankonabe is traditionally served according to seniority, with the senior wrestlers and any guests of the sumo stable receiving first choice, and the junior wrestlers getting whatever is left.

Origin and customs

Chankonabe is also a popular restaurant food, often served in restaurants operated by retired sumo wrestlers who specialize in the dish; the first of these, Kawasaki Chanko, was started in 1937 in the Ryōgoku district of Tokyo, home to many prominent sumo stables.

Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a wrestler should always be on two legs like a chicken, and not on all fours.

Text adapted from the English Wikipedia article Chankonabe by its contributors, licensed CC BY-SA 4.0.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.