It’s been oddly rainy and cold over the past few days in Los Angeles, and dropping down to 50 degree weather during the day. I know, that’s far from cold compared to most everywhere else in the world at this time but this is weird for Southern California.
The strange thing about growing up in Hawaii and living in Los Angeles is that the cold and rainy days we do get, which are few and far between, are my favorite. I have a penchant for the (comfortable) cold. I love bundling up in scarves and sweaters and having to pull out my warmest boots from the back of the closet.
In honor of the weather, Roy made Chankonabe, which means essentially “sumo stew”. Sumo wrestlers don’t eat tons of junk food all day. Just because they’re big doesn’t mean they don’t also eat nutritious meals so they can stay strong! Chankonabe begins with a fish broth. You add in veggies, mushrooms, meats, let it stew and get a highly nutritious and delicious meal. Bonus points for it being an all in one pot kind of deal too. This dish is sososo simple and easy!
Chankonabe
I N G R E D I E N T S :
6 cups water
3 1/2 tsp hondashi powder
4 tbsp soy sauce
3 tbsp mirin
4 tbsp sake
3 tbsp miso paste
cabbage
aribiki sausages
salmon fillets
thin slices of beef
shiitake, enoki, shimeji mushrooms
daikon
bok choy
tofu
carrots
udon noodles
I N S T R U C T I O N S :
1. Fill a large pot with water. Mix in the hondashi powder, soy sauce, mirin, sake, and miso paste. Bring it to a simmer over medium heat.
2. Cut your meats and veggies as desired. Arrange inside the pot and let cook.
3. Use a small strainer to remove any fat that collects at the top.
4. Serve in large bowls, making sure to leave some broth in the pot. Use it to cook the udon noodles and any leftover sides.