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| Type | Stew |
|---|---|
| Place of origin | Japan |
| Main ingredients | Dashi orchicken broth,sake ormirin,chicken orfish,tofu,vegetables (daikon,bok choy, and others) |
Chankonabe (Japanese:ちゃんこ鍋), also known asChanko orSumo Stew, is aJapanesestew (a type ofnabemono or one-pot dish) commonly eaten in vast quantity bysumo wrestlers as part of a weight-gain diet.
The dish contains adashi orchicken broth soup base withsake ormirin to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook;[1] the bulk is made up of large quantities ofprotein sources such aschicken (quartered, skin left on), fish (fried and made into balls),tofu, or sometimesbeef, 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, with beer and rice to increase their caloric intake. Leftover chankonabe broth can also later be used as broth forsōmen orudon noodles.
Chankonabe is traditionally served according to seniority, with the senior wrestlers and any guests of thesumo stable receiving first choice, and the junior wrestlers getting whatever is left.[2]
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 theRyōgoku district ofTokyo, home to many prominentsumo stables.
Chankonabe served duringsumo 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.[3]
