Chanko Nabe (ちゃんこ鍋)

emointhekitchen

Sumo is Japan’s leading martial art. It has a long history, and its origins can be found in myths and legends in The Kojiki (古事記, “Records of Ancient Matters” or “An Account of Ancient Matters”, 710), and The Nihon Shoki (日本書紀, The Chronicles of Japan, 712). The festival occurred annually for approximately 400 years during the Nara and Heian periods. Later, during the age of samurai society, Sumo replaced the sport; people held Sumo matches to raise funds for repairing temples, shrines, and bridges. During the Edo period, they established various systems, including the performances’ structure and the matches’ style.

Ryōgoku Kokugikan

The Ryōgoku Kokugikan (Japanese: 両国国技館, lit. “Ryōgoku National Sports Hall”), a permanent Sumo facility, was built in Ryōgoku in 1909. Since then, they have rebuilt the Ryōgoku despite its destruction by fire, the Great Kanto Earthquake, and air raids during World War II, and it remains the centre of Sumo performances to this day.

When thinking of food related to Sumo, the first thing that comes to mind is chanko nabe. Chanko Nabe has become a common dish, but its origins lie with Hitachiyama Taniemon,(1874 – 1922) active during the Meiji period. At the time, the Dewanoumi stable, led by Hitachiyama was flooded with recruits, and since preparing and serving the food was a huge effort, hot pot dishes that could be made in large quantities at once became a part of daily life.

Hotpot dishes with plenty of fish, meat, and vegetables were nutritionally well-balanced and ideal for sumo wrestlers. Word of it spread among the Sumo stables, and it soon became a standard dish for the wrestlers, with each stable passing down its secret recipe.

Chanko Nabe (Sumo Stew; ちゃんこ鍋)

The ingredients used depend on what’s available at the time. I can sum up the pot of simmering chopped meat, fish, and vegetables in one word: “exciting.” As Ryōgoku, where the Kokugikan is located, was also home to many sumo stables, retired wrestlers opened chanko nabe restaurants and restaurants catering to tourists began to appear. Chanko Nabe is now Ryogoku’s signature dish and many specialty restaurants line the street today.

First of all, what exactly is “chanko”?

Main theories account for the origin of the word “chanko.”

In some Sumo stables, people nicknamed the senior wrestlers in cooking “oji-chan” (uncles). The name “chanko” then came from the food oji-chan cooked. Another theory is that it originates from the iron pot “chankuo” that was introduced in China. This theory is based on the fact that wrestlers who visited Nagasaki on tours became familiar with cooking using this pot.
Chanko time wasn’t just for eating, it was also a place to reflect on the day’s training. The disciples gathered around the pot and received advice from the master, who sat at the head of the room. There must have been a sense of solidarity and trust like a family.

This is a very satisfying hot pot recipe that allows you to enjoy the flavour of the ingredients fully! You can finish it off with your favourite noodles such as udon, ramen, or rice. When enjoying Chanko Nabe, appreciate the preciousness of family time and the food culture woven through Sumo’s history. It’s a recommended dish for those who want to fill up! Please give it a try!

You will need:

3½ litres of water
10g Mirin
3 back chicken quarters (or chicken bone)
1 thick slices onion
1 halved bulb garlic
3 tablespoons ginger powder
4 scallions
500g minced chicken
1 egg
3 tbsp soy sauce
2 tbsp olive oil
2 tbsp cornstarch
pepper
2 tbsp miso paste
1 daikon
1 carrots
champignons mushroom
oyster mushroom (or shiitake, enoki…)
1 tofu
Baby spinach
asafoetida

Procedure:

Start by cooking the chicken quarters in a pot with water. Add the onion, scallions, halved bulb garlic, pepper, asafoetida and ginger powder in the same pot. Let it cook until the broth is formed. Continue cooking for about 2 hours.

In the meantime, prepare the other ingredients. Peel and roughly chop the desired amount of daikon. Cut the carrots into larger pieces, then the spinach, champignons, oyster mushroom, and tofu.

Remove the chicken after it is cooked until it is tender and the meat falls off the bone. Return to the chicken broth and strain away the ingredients. Add miso paste for flavouring and vegetables.
Bring to a simmer.

In a bowl, I thoroughly mix minced chicken, egg, Mirin, soy sauce, olive oil, cornstarch, pepper, chopped scallion stalks, and ginger powder. Next, I heat a saucepan until it boils. I then spoon and shape the mixture into meatballs, adding them to the pot. I cook the meatballs for about 4 minutes before draining and incorporating them into the hot pot. Enjoy!