Recipe: Japanese Sumo wrestler soup step by step with pictures | Handy.Recipes

Japanese Sumo wrestler soup

Cooked Japanese Sumo wrestlers soup

Time to cook: 30 minutes

Total Servings: 2

Nutritional Value

Tianko-nabe. Japanese word "nabe" - literally means "wok", and also the whole category of dishes that are cooked in it. There are many kinds of nabe in Japan, with all kinds of ingredients. This dish is made on the basis of the broth and served with rice, it's quick and easy, it is prepared literally from whatever is at hand, and the dish is very nutritious. For these properties this dish is also loved by sumo wrestlers who need to quickly regain their strength. The sumo wrestlers' version is called "chanko-nabe " (chanko, anko), and is prepared in the traditional way. Although there are many variations and different permissible ingredients, the original version of shanko-nabe used only chicken of all meats. This was due to an interesting belief - wrestlers believed that by eating meat from a four-legged animal, they themselves could end up in its pose, and touching the floor with their hands in sumo meant losing. This tradition has long since disappeared, and today I invite you to revive it with this recipe for chicken chunko-nabe.

Author of the recipe

Ingredients for Japanese sumo wrestler's soup:


  • Rice ("japonica" from "Mistral") - 150 g
  • Chicken shank - 3 pcs
  • Shrimp - 1 glass
  • Mushrooms (Shiitake/Chinese chickpeas) - 1 glass
  • Carrots - 1 pc
  • Leeks - 1 pc
  • Green onions - 1 bunch.
  • Peking cabbage - 1 package.
  • Soy sauce - 0.2 glass
  • Starch - 1 tablespoon
  • Salt (and pepper to taste)

How to cook Japanese sumo wrestler soup step by step with photos


Prepare the products. You can add pieces of red and white fish, other seafood, pieces of meat, soy sprouts, tofu cheese and even a raw egg to this set if you wish. The more ingredients you add, the richer and more nutritious the dish will be.

Prepare the rice. Rice "Japonica" from Mistral, perfect for Japanese dishes, rinse well until the water is clear. Pour water at a ratio of 1:2, bring to a boil, lower the heat, cover tightly and cook for 20 minutes on low heat, without opening the lid. After 20 minutes, turn off the heat and leave the rice under the lid "let the rice simmer" for 10 more minutes. Т. е. the rice for this dish is prepared in the same way as for sushi.

Meanwhile, slice the vegetables into julienne strips. Chop a handful of green onions as well.

Trim off pieces of meat from chicken shanks.

Boil the bones out of the rest of the meat and add the vegetable pieces. Sieve the broth when ready and keep it.

While the broth is cooking, mince the meat off the shanks into minced meat.

Mix the minced meat with a handful of chopped green onions, add 3 teaspoon of soy sauce, salt and pepper to taste, add a spoonful of starch and mix well.

Use a spoon or wet hands to form meatballs from the mixture. * It is not necessary to make meatballs, you can do with just pieces of meat, but in my opinion, meatballs give a special "juicy" to the finished dish.

Bring a wok/top pot/glass pot to boil, in which you are going to serve the dish, and add the broth you have prepared. Add soy sauce. Bring to the boil. *If you have miso paste dissolve it in the broth and you have just the right amount of miso. If you don't have miso, you can make do with soy sauce.

Now you can add the ingredients you've prepared. The ones that take the longest to cook first. I have the meatballs first.

Next are the mushrooms, carrots and the tougher Peking cabbage stalks.

A few minutes later, the shrimp.

Then the rest of the greens.

Then put the lid on the pot and simmer for about 5 minutes.

It's ideal if you have a gas burner or a stove. In that case you can arrange the whole cooking process right at the dinner table. If you are preparing it on the stove, you can use, for example, a fondue stand and bring the pot to the table on it.

Place the bowls of rice around the pot, with the ingredients already cooked. In one of the bowls, put the previously prepared rice. *The rice is a very important ingredient in this recipe. As a complement to the rest of the ingredients and broth, rice is "solid" base of this dish and enhances its nutritional value.

It is believed that "tyanko nabe" eaten by first eating all the ingredients from the pot and then pouring the remaining broth over the rice and eating every last drop of it while enjoying the rice soup. Japan is also characterized by the style "sukiyaki" - where a pot of broth is placed on the table, just barely boiling, and everyone adds ingredients to it at will. In this way the broth becomes infused with new tastes and flavors, and finally rice is poured into the broth as well. For "nabe" it is mandatory to cook all the ingredients together in the cauldron. This is what makes the broth taste the way it should. But to eat this dish in the style of "sukiyaki" It is also possible - add to your bowl with rice all desired ingredients, pour the contents of the pot, enjoy and gain strength and health of the famous Japanese wrestlers!

Nutritional Value:

Whole Dish:
Calories
2059.1 Calories
Protein
203.8 g
Fat
78 g
Carbohydrates
135.4 g
Per Serving:
Calories
1029.6 Calories
Protein
101.9 g
Fat
39 g
Carbohydrates
67.7 g
100g:
Calories
143 Calories
Protein
14.2 g
Fat
5.4 g
Carbohydrates
9.4 g

Leeks, Salt, Soy Sauce, Rice, Chicken, Starch, Carrots, Mushrooms, Green onions, Mushroom, Chicken Shank, Soy, Shrimp, Peking cabbage, Broths and Soups, Hot Soups

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