Chanko Nabe (Sumo Stew)

Johnny West

Johnny West

Well-known member
Next Saturday is the start of the new sumo tournament so will make a vegetarian sumo stew using tofu instead of meat. I researched the recipe and needed kelp and dashi powder. It turns out Nancy had dried kelp and veg dashi powder in the pantry. Regular dashi has dried fish which I’d like to try sometime. Anyway, this will have lots of veg instead of meat. Sometime this week I’ll go to H-Mart for what I need.
 
Pretty sure I've neither read nor heard the phrase "sumo tournament" before. Is this something you watch on TV or in person? Will you be eating the stew at home, or taking it somewhere?

Lee
 
Glad you asked, @QSis, so I didn't have to ask. I've not heard of the tournament but would watch it! If on TV, send me where I can read the rules and drive my football family crazy for days. :ROFLMAO:
 
QSis said:
Pretty sure I've neither read nor heard the phrase "sumo tournament" before. Is this something you watch on TV or in person? Will you be eating the stew at home, or taking it somewhere?

Lee
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It’s streamed on a gamers channel my son subscribes to and has it on ours as well. It’s the big sumo tournament they hold several times a year in Japan. It’s streams out of Montreal by a young man that has become a sumo expert. He’s entertaining to listen to and we’ve become fans. Sumo stew is loaded with meat but I will only use tofu and veg. We will eat at home, of course.
 
The sumo wrestling is on Twitch. I got all I need for the stew which is more like a soup. I’m still not sure about adding the udon noodles at the end and probably worrying too much. After all, this whole dish is an experiment. I’ll start the broth in about an hour, let it cold steep then start the simmer and add the veg. The udon noodles will be last.
 
This is the start of the broth. I added three packets of dashi, a large handful of seaweed, and 12 dried mushrooms to a gallon of water. I’ll add veg broth if needed.

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I had over kill on the seaweed and strained it out. The broth does smell good, though. All the seaweed will go into a Korean seaweed soup next week.
 
The sumo stew came out perfect as far as I’m concerned. Everyone loved it. I fixed udon noodles for a side. Nancy made a salade withe 3 different greens, cucumber, avocado, onions, kimchi, and pickled daikon, raw daikon - the dressing was a Japanese sesame dressing. For dessert she made two Japanese cheese cake soufflés topped with apricot jam.

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Kenchinjiru, a humble Japanese Buddhist temple stew, feels like a quiet meditation in a bowl—each ingredient offering its own gentle wisdom to the simmering pot.

Ingredients​

– 4 cups vegetable broth (homemade if you have it, but store-bought works beautifully)
– 1 block firm tofu, pressed and cubed (I like to press mine for 20 minutes to remove excess water)
– 1 large carrot, sliced into thin half-moons (they cook evenly this way)
– 2 medium potatoes, peeled and diced into 1-inch chunks
– 1 cup shiitake mushrooms, stems removed and caps sliced (dried ones rehydrated in warm water add deeper flavor)
– 2 tbsp soy sauce (I use low-sodium to control saltiness)
– 1 tbsp sesame oil (toasted variety for that nutty aroma)
– 1 tsp grated ginger (freshly grated makes all the difference)
– 2 green onions, thinly sliced (reserve some for garnish)
– 1 sheet kombu, about 4×4 inches (optional, but it lends a subtle oceanic note)

Instructions​

1. Pour 4 cups of vegetable broth into a large pot and place it over medium heat.
2. Add 1 sheet of kombu to the broth and let it steep for 10 minutes without boiling to extract its umami essence.
3. Remove and discard the kombu sheet from the broth using tongs.
4. Add 1 large carrot, sliced into thin half-moons, to the pot.
5. Add 2 medium potatoes, peeled and diced into 1-inch chunks, to the pot.
6. Stir in 1 cup of shiitake mushrooms, stems removed and caps sliced.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer.
8. Cover the pot and let it simmer for 15 minutes, or until the potatoes are tender when pierced with a fork.
9. Gently add 1 block of firm tofu, pressed and cubed, to the pot to avoid breaking it.
10. Stir in 2 tbsp of soy sauce and 1 tbsp of sesame oil.
11. Add 1 tsp of grated ginger and simmer uncovered for another 5 minutes to meld the flavors.
12. Remove the pot from the heat and stir in 2 green onions, thinly sliced, reserving a handful for garnish.
13. Ladle the stew into bowls and top with the reserved green onions.
What emerges is a broth that’s deeply savory yet light, with tender vegetables and soft tofu that soak up every nuance. I love serving it with a sprinkle of sesame seeds or a side of steamed rice for a comforting, complete meal that feels both nourishing and serene.

This will be soon….
 
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