Sumo Wrestler Stew (Chankonabe)
- 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
- Produce
- Baby bok choy (2 heads)
- Bell pepper, orange (1/2)
- Carrots (2)
- Chives, fresh (1/4 cup)
- Daikon or 6 radishes (1 6-inch piece)
- Kombu seaweed (1 sheet)
- Leek (1)
- Napa cabbage (2 cups)
- Red bell pepper (1/2)
- Red potatoes, small (6)
- Shiitake mushrooms (3 ounces)
- Meat
- Chicken thighs, bone-in (4)
- Canned Goods
- Chicken stock (8 cups)
- Condiments
- Mirin (1 tablespoon)
- Red miso paste (1 tablespoon)
- Soy sauce (1 tablespoon)
- White miso paste (1 tablespoon)
- Cooking & Baking
- Peanut oil (2 tablespoons)
- Pasta & Grains
- Jasmine rice (1)
- Udon noodles (8 ounces)
- Refrigerated
- Eggs (4)
- Tofu, firm (7 ounces)
- Other
- 2 burdock roots, peeled and thinly sliced (optional)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 27, 2012 (1 year ago).
58 people saved this recipe.
