Warm Your Soul With Our Chanko-Nabe Miso-Aji Recipe
Greetings, food enthusiasts! Today, I want to share with you a recipe that is not only delectable but also robust in tradition and culture. It’s called the Sadogatake Chanko-Nabe Miso-Aji, also known as Sumo Style Pork Hot Pot. This style of cuisine has been enjoyed and cherished by sumo wrestlers in Japan for over eight centuries. The dish was initially intended for the athletes to gain weight after each rigorous workout, but later it turned into a staple celebratory meal for groups in Japan due to its hearty and comforting nature.
This recipe serves as an homage to the sumo wrestling culture, which revolves around discipline, endurance, and nutrition. The recipe features a combination of broth vegetables, meaty pork belly slices, firm tofu cubes, fresh greens, shiitake mushrooms, fried tofu and other ingredients that are commonly used in Japanese hot pot dishes.
Unlike traditional hot pots, the chanko nabe is spiced with miso paste, which gives it a unique umami flavour profile. Miso paste comes in two varieties – white miso and red miso – both of which marry well with the flavours of pork and chicken.
This dish makes a great communal meal – perfect for sharing traditions and company with others. A single bowl of this sumptuous meal can feed several people at once. Without further ado, gather your friends and family or find solitude in making this dish yourself. Let’s get cooking!
Why You’ll Love This Recipe
Do you love bold and complex flavors? Are you looking for a hearty and healthy meal that will keep you satisfied for hours on end? Look no further than this recipe for Sadogatake Chanko-Nabe Miso-Aji, also known as Sumo Style Pork Hot Pot.
Not only is this dish packed with flavorful ingredients like fried tofu, shiitake mushrooms, and yellow onions, but it also features two different types of miso – white and red – to create a rich and savory broth. This is not your average hot pot; it’s a robust and satisfying meal fit for champions.
And speaking of champions, did you know that Sumo wrestlers often eat Chanko-Nabe as their go-to meal to gain strength and bulk? That’s right – this recipe is inspired by the traditional dish that Sumo wrestlers have been eating for centuries. So not only will you be enjoying a delicious meal, but you’ll also be tapping into a cultural tradition.
But don’t let the fact that this dish is packed with veggies fool you – it’s also immensely satisfying thanks to the tender slices of pork belly that melt in your mouth. It’s perfect for sharing with a group, or keeping all to yourself (we won’t judge). Plus, it’s customizable to your taste preferences – feel free to add in whatever veggies or protein sources you have on hand.
Overall, there are so many reasons why you’ll fall in love with this recipe. Not only is it delicious and nutritious, but it’s also steeped in cultural tradition and perfect for any hungry appetite. Give it a try; we promise you won’t regret it.
Ingredient List
- Eggs: 2
- Short-grain rice: 1 cup
- Udon noodles: 1 packet (200g)
- Chives: ½ cup, finely chopped
- Napa cabbage: 2 cups, cut into bite-sized pieces
- Fried tofu: 1 cup, sliced into thin rectangles
- Shiitake mushrooms: 10-12, stemmed and sliced
- Firm tofu: 1 block (400g), drained and cut into bite-sized pieces
- Yellow onion: 1 large, thinly sliced
- Potato: 1 medium, peeled and cubed
- Daikon radish: 1 small, peeled and cubed
- Carrot: 1 large, peeled and cubed
For the Miso Broth:
- White miso: 6 tbsp
- Red miso: 2 tbsp (for a deeper flavor)
- Mirin: 3 tbsp
- Sake: 3 tbsp
To Garnish:
- Ham, thinly sliced
- Few cloves of garlic, minced
This traditional hotpot dish is packed with different ingredients that sumo wrestlers eat to power up. The recipe has natto which is fermented soybeans known to be a great source of protein, bone strengthening calcium and vitamin K for vascular health. Mushrooms contain beta-glucans that helps in fighting viral infections while daikon radish helps in proper digestion due to its digestive enzymes.
The Recipe How-To
Now that you have all the ingredients ready, let’s start cooking! This Sadogatake Chanko-Nabe Miso-Aji recipe is a perfect warming meal packed with flavors and veggies.
Step 1: Heat the Pot
The first step to making any hot pot is to heat the pot or nabe over high heat. You’ll want to add enough water to fill the pot about 2/3 of the way full. Bring the water to a boil, then reduce heat to medium-low.
Step 2: Add Ingredients in Layers
This recipe has many ingredients, so adding them gradually in layers is essential to ensure even cooking. First, add noodles, potatoes and carrots, then Layer Shiitake mushrooms, daikon radish, and chives on top of noodles. Add napa cabbage, fried tofu and firm tofu next, Layer minced yellow onion and chopped ham over other ingredients.
Step 3: Prepare Seasoning and Miso Mix
In a separate bowl, whisk together white miso and red miso, mirin (Japanese sweet wine), sake (Japanese cooking liquor) in a large bowl until combined into a paste. Then add half of the miso mixture into the stock pot.
Step 4: Add Water and Seasoning
Pour in another cup of water into the miso mix bowl and combine well. Pour this mixture into your hot pot, then add your choice of protein such as sliced pork belly or chicken breast.
Step 5: Simmer Everything for at Least a Half-Hour
Finally, let it simmer for at least 30 minutes over low heat until everything is cooked through, and all the flavors are incorporated. In case you need additional seasoning or want to adjust flavor if needed, use remaining miso mixture.
When everything is fully cooked cover your soup with sliced napa cabbage leaves and put the lid on for another 2 minutes, then it will be ready to serve.
This recipe can be adjusted according to your liking— add eggs, include some fried eggplant or bok choy, whatever you like best! After all, the most crucial part is to make something truly delicious that everyone at the table will love.
Substitutions and Variations
There are numerous ways to add variety to this recipe, making it perfect for experimentation in the kitchen. Here are some substitutions and variations you can try:
– Instead of fried tofu, add any other type of protein, such as chicken or beef.
– If you don’t have mirin or sake on hand, you can substitute them with white wine or rice wine vinegar.
– Substitute the yellow onion with red onion or shallots for a slightly different taste.
– Try using different types of mushrooms such as enoki or shimeji instead of shiitake mushrooms for an earthier flavor.
– Substituting potato with Kabocha squash or sweet potato will add a twist to the texture and flavor profile.
– For vegetable substitutes, bok choy or spinach can replace napa cabbage or add more variety besides daikon radish and carrot.
– Mix in your favorite spices or herbs for extra flavor, such as ginger, garlic, or even chili peppers.
The beauty of this dish is that it allows you to use different ingredients according to what’s available in your pantry. By experimenting with subtle changes in each ingredient or adding new ones, you’ll be able to create one-of-a-kind versions that still capture the essence of this classic Sumo Style Pork Hot Pot recipe.
Before making substitutions, consider balancing flavors, colors and textures that will compliment each other well while maintaining nutritional value. You can make your own version of this recipe and customize it to suit your taste preference.
Serving and Pairing
Once you’ve finished preparing your Sadogatake Chanko-Nabe Miso-Aji, it’s time to serve it up and enjoy! This hot pot dish is traditionally served family-style, so place the pot in the center of your table and let everyone help themselves.
To complete your feast, serve your Chanko-Nabe with a bowl of short-grain rice or udon noodles on the side. These starches will help soak up the flavorful broth and round out the meal.
I also recommend serving some steamed or stir-fried vegetables on the side to balance out the richness of the hot pot. Some sautéed chives or napa cabbage would be a great addition, along with some fried tofu or freshly sliced shiitake mushrooms.
For those who love tofu, try cutting some firm tofu into bite-sized cubes and adding them into the hot pot for extra texture and protein.
If you want to make your feast even more sumo-worthy, add in some ham chunks or sliced pork belly to your Chanko-Nabe pot. This will give the dish an extra boost of savory flavor that will have everyone asking for seconds.
As for drinks, sake is a popular pairing choice for Chanko-Nabe, but you can also enjoy a cold beer or some green tea alongside your meal.
Remember, part of what makes this dish so special is its communal aspect – enjoy it with close friends and family, just like sumo wrestlers do after their training sessions!
Make-Ahead, Storing and Reheating
As a sumo wrestler, I know the importance of having hearty and satisfying meals ready at all times. That’s why I highly encourage you to consider making this Sadogatake Chanko-Nabe Miso-Aji recipe ahead of time for convenient meal prep.
One option is to prepare the broth and vegetables up to three days in advance and store them separately in airtight containers in the refrigerator. When you’re ready to enjoy your nabe hot pot, simply reheat the broth and add the vegetables to cook until tender.
If you plan on making a larger quantity for leftovers, I recommend storing any remaining portions of the broth and vegetables separately in airtight containers in the refrigerator. Cooked udon noodles or short-grain rice can also be stored separately in appropriate containers.
When reheating your leftovers, make sure to do so gradually over medium heat to avoid scorching or overcooking. You may need to add additional liquid if necessary to achieve your desired consistency.
Remember, this sadogatake chanko-nabe miso-aji recipe gets better over time as the flavors meld together, so don’t hesitate to prepare a large batch for future meals.
Tips for Perfect Results
As someone who loves making Chanko Nabe Miso-Aji, I have learned some important tips for creating the perfect dish. Here are some tips to help you achieve the best results when making this sumo wrestler favorite:
1. Use high-quality ingredients – The quality of ingredients used in this dish makes a big difference. Opt for fresh, organic produce and high-quality tofu and meat to make your hot pot taste great.
2. Cook each ingredient separately – To ensure that each ingredient is perfectly cooked and retains its individual flavor, I recommend cooking each item separately before adding them to the hot pot.
3. Keep the broth rich and flavorful – The broth is what gives the Chanko Nabe Miso-Aji its signature flavor. Add enough miso paste, mirin and sake, and ham or other meat to create a rich soup base that is full of umami.
4. Be mindful of cooking time – It’s important to pay attention to the cooking time of each ingredient when assembling your hot pot, because overcooking can result in soggy vegetables or tough meat.
5. Arrange food neatly – First impression counts even with food. Arrange the different colored ingredients neatly in the pot for a visually appealing tabletop presentation.
6. Try different ingredients – Don’t be afraid to experiment with different vegetables, meats or noodles to create a unique variation of this classic sumo staple.
By following these tips, you can make a delicious Chanko Nabe Miso-Aji that will impress even the fussiest diners!
FAQ
Before we conclude this recipe article, I would like to address some frequently asked questions (FAQ) about this sadogatake chanko-nabe miso-aji (sumo style pork hot pot) recipe. These questions have been commonly received by food enthusiasts who have attempted to create this flavorful dish. In the following section, I will provide detailed answers to these queries so that you can master this sumo wrestler hot pot with ease.
Is Chanko the same as hot pot?
Chanko Nabe, a popular hot pot dish in Japan, is often associated with sumo wrestlers and their weight-gain diet. This hearty and flavorful meal is similar to a stew but has a generous amount of broth, making it perfect for sharing with family and friends.
How healthy is Chanko Nabe?
Chankonabe is a dish that is both filling and healthy, though it tends to have high levels of protein. This meal is often served generously alongside rice and beer to boost calorie intake. Furthermore, the leftover broth from chankonabe can be used for making udon or sōmen noodles.
What is the soup that sumo wrestlers eat?
Have you ever heard of the energizing Japanese meal called chanko nabe? Originally consumed by sumo wrestlers, this filling dish is loaded with vegetables, tofu, and savory chicken meatballs swimming in a delicate mix of dashi and chicken broth. Want to try this hearty and wholesome meal for yourself? Keep reading for my step-by-step instructions and helpful tips.
What does Chanko mean in Japanese?
Chanko refers to a broad range of dishes cooked and consumed by sumo wrestlers, including coaches and trainees. The term chanko has roots in Japanese language, with “chan” meaning “parent” and “ko” meaning “child”. It signifies the importance of communal dining that the sumo wrestlers practice, with everyone gathering to eat the same meal.
Bottom Line
In conclusion, Sadogatake Chanko-Nabe Miso-Aji is the perfect recipe for anyone who loves Japanese cuisine and wants to experience a taste of sumo culture. With its flavorful broth and hearty ingredients, this hot pot is sure to satisfy even the most discerning palate.
Whether you’re a fan of sumo wrestling or simply looking for a comforting meal to share with family and friends, Chanko-Nabe Miso-Aji should be at the top of your list. With its delicious blend of vegetables, meat, and noodles, this hot pot is sure to become a staple in your home kitchen.
So what are you waiting for? Grab your ingredients and get cooking! With just a little effort and a lot of heart, you too can enjoy a taste of sumo style pork hot pot in the comfort of your own home.
Sadogatake Chanko-Nabe Miso-Aji (Sumo Style Pork Hot Pot) Recipe
Ingredients
- 2 1/2 teaspoons dashi (instant flakes)
- 1 lb fatty ham, thinly sliced
- 3 tablespoons sake
- 2 tablespoons mirin
- 3 tablespoons red miso
- 3 tablespoons white miso
- 1 medium carrot, trimmed, peeled, sliced crosswise on the bias, and blanched
- 1 piece daikon radish, peeled, halved lengthwise, sliced crosswise, and blanched
- 1 medium waxy potato, peeled, halved lengthwise, sliced crosswise and blanched
- 1 medium yellow onion, peeled, halved lengthwise, sliced crosswise, and blanched
- 10 ounces firm tofu, cut into 2 inch cubes
- 8 shiitake mushrooms, stemmed and caps halved
- 2 ounces enoki mushrooms, trimmed
- 1 (2 7/8 ounce) package fried tofu, cut into 1 1/2 inch pieces (abura-age)
- 1/4 head napa cabbage, cored and cut into large pieces
- 1 bunch chives
- 4 cups steamed short-grain rice (optional) or 1 lb udon noodles (optional)
- 2 eggs, lightly beaten (optional)
Instructions
- Bring 10 cups cold water to a boil in a wide medium cooking pot over high heat. Add dashi flakes, reduce heat to medium, and simmer, stirring until flakes completely dissolve, about 1 minute.
- Add pork, sake, and mirin to dashi and simmer, skimming any foam that rises to surface, until pork is tender, 15-30 minutes.
- Dissolve red and white misos in 1 cup broth from cooking pot in a small bowl, then stir back into cooking pot.
- At the table, set cooking pot on a portable stove in center of table and bring to a simmer over medium heat.
- Add carrots, daikon, potatoes, onions, firm tofu, mushrooms, fried tofu, cabbage, and chives, in that order, and simmer until vegetables are just soft, about 5 minutes. The hot pot is now ready to be eaten "self-serve" style in medium bowls.
- (Optional) Once all the pork, vegetables, and tofu have been eaten, use a small sieve to pick out scraps. Bring remaining broth in cooking pot back to a simmer, then add rice or noodles and stir in eggs.
- Simmer until broth is absorbed by rice, about 5 minutes, or until noodles are cooked through, 6-8 minutes. Divide between bowls.
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