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Sumo Wrestler Stew (Chankonabe)

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Sumo Wrestler Stew (Chankonabe)

Ingredients

  • 2 burdock roots, peeled and thinly sliced (optional)
  • 8 ounces udon noodles
  • 2 tablespoons peanut oil
  • 1 leek, white and light green parts only, cut into thin rounds
  • 3 ounces shiitake mushrooms, brushed clean, stemmed and sliced
  • 4 bone-in chicken thighs, skin removed
  • 8 cups chicken stock
  • 1 sheet kombu seaweed
  • one 6-inch piece daikon or 6 radishes, thinly sliced
  • 1 tablespoon white miso paste
  • 1 tablespoon red miso paste
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce, plus more if needed
  • 2 carrots, peeled and cut into 1/2-inch rounds
  • 6 small red potatoes, scrubbed and cut into 1/2-inch rounds
  • 2 cups coarsely chopped napa cabbage
  • 2 heads baby bok choy, trimmed and cut lengthwise into ribbons
  • 1/2 red bell pepper, cut lengthwise into pinkie-width strips
  • 1/2 orange bell pepper, cut lengthwise into pinkie-width strips
  • 4 eggs
  • jasmine rice
  • 7 ounces firm tofu, cut into 1-inch cubes
  • 1/4 cup fresh chives
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Published 2014-09-09 13:12:29 (2 years ago).

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