Dish

Chankonabe

Chankonabe is a dish that is typically made with a variety of meats such as chicken, beef, and fish, as well as vegetables such as cabbage, carrots, and mushrooms. The ingredients are simmered in a broth made from dashi, soy sauce, and sake. The dish is typically served with rice and is a popular meal for sumo wrestlers who need to consume large amounts of calories and protein.

Asian cuisine› East Asian cuisine› Japanese cuisine

Stew

Origins and history

Chankonabe originated in Japan in the Edo period and was originally eaten by sumo wrestlers as a way to gain weight. The dish became popular among the general population in the 20th century and is now a staple in many Japanese households.

Dietary considerations

Chankonabe is not suitable for vegetarians or vegans as it contains meat and fish. It is also not suitable for those with gluten intolerance as the broth contains soy sauce which is made from wheat.

Variations

There are many variations of Chankonabe, some of which include adding additional vegetables such as daikon or lotus root. Some recipes also call for the addition of tofu or udon noodles to the stew.

Presentation and garnishing

Chankonabe is typically served in a large pot or bowl with the rice on the side. It is often garnished with chopped green onions or shichimi togarashi (a Japanese spice blend).