Chanko nabe basically means "sumo wrestler stew" (according to Raani-san), but this recipe isn't loaded with fat or anything. Sumo wrestler fat is actually very interesting, because of the amount they exercise, the fat doesn't penetrate the muscle or anything. The amount of rice they eat is what loads on the calories.
This is most of the ingredients here. I already had some dashi soup stock in the pot. Dashi is made from konbu (a kind of pressed kelp sheet thing, I think) and bonito flakes. You let it all rest in cold water for about twenty minutes and then you simmered it for a couple minutes, and then you strain out all the little fish flakes and such. It's used in a good portion of Japanese soups and dipping sauces.
Here we have tofu, aburage (which is deep fried tofu), enokidake (the white, thin mushrooms), shitaki (you're probably familiar), carrots and cabbage.
This is a small package of ground chicken with grated garlic and ginger, and a shot of soy sauce and sake. You mix this together really well, and make into small balls to drop into the soup.
I put the ingredients that would take a little longer to cook into the pot first. That includes the cabbage, carrots and the chicken balls.
I think I may have put too much into the pot already. I ended up putting most of the super firm tofu into a tupperware container with clean (filtered in my case), cold water. I only made a couple chicken balls, the rest also went into the refrigerator. The mushrooms basically covered everything up.
And here's the money shot. Don't you want to eat this up? We had white rice with this.
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