Chanko Nabe / Sumo Soup By J A J Richardson

Chanko Nabe / Sumo Soup

By J A J Richardson 




Chanko Nabe is a traditional Japanese Stew most famously associated with Sumo Wrestlers - hence it's colloquial name "Sumo Soup". Preferring a high protein calorie rich diet between training sessions and afternoon naps - it is the role of the junior Stable-Hands to prepare a filling Chanko Nabe for the Senior Wrestlers and Guests at lunch time - habitually served with large quantities of rice and cups of sake (rice wine) or beer.   



Professional Ranking Sumo players will likewise make Chanko Nabe at home from a variety of their most favourite market bought ingredients. The following is therefore a real "no rules recipie" - which incorporates tradition with the availability of fresh vegetables, shellfish and meat. Specialist ingredients including Straw Mushrooms, Squid Balls, and Wantons filled with Shrimp or Water Chestnuts or Pork are best procured from any Local Chinese Supermarket; which often stock Japanese stocks and spices.



The ingredients below are typically added to a large cooking pot of water according to their overall cooking time. Dried mushrooms and fungi are therefore my personal first additions when cooking Chanko Nabe at home. This recipie will serve 4 - 6 people. 


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INGREDIENTS (Base Stock) :


1litre Water

100g Dried Straw Mushroom 

100g Dried Wild Fungi 

50g Finely Diced Root Ginger

50 -100g Finely Diced Garlic

1x Stock Cube (Vegetable Stock or Clam Stock) 

50g Spring Onion

20 -50ml Soy Sauce 

10g Fresh Sliced Hot Chilli Pepper (optional)

5g Japanese / Chinese Spices

5g Black Pepper


Boil the above and reduce to Simmer for 30 - 40mins ... adding further water if required.


INGREDIENTS (Optional Additions) : 


100g Chard or Pak Choi (optional)

100g Water Chestnuts (optional) 

100g Finely Sliced Carrots (optional)

100g Finely Sliced Celery (optional) 

500g Diced Chicken Breast (optional) 

500g Minced Pork Balls (optional) 

500g Squid Balls (optional) 

500g Chinese Wantons (optional) 

500g Tofu (optional)

500g Dried Bean Curd (optional) 

500g King Prawns or Shrimps (optional) 

20g Fresh Chive or Lemon Balm (optional) 


Continue to simmer for another 15 - 30mins ... adding further water if required.


INGREDIENTS (Final) : 


100 - 250g Egg Noodles / Rice Noodles 

50g Spring Onion


Continue to Simmer until the noodles are cooked ... adding further water if required.


- - - 



Your Chanko Nabe or Sumo Soup is now ready to enjoy. Serve hot in small bowls with chopsticks (and a spoon). Respect for the Chef also suggests that a small bowl of Soy Sauce may be placed on the table for anyone that prefers extra salt in their dish. 



In combination, with any of the above ingredients, it is possible to vary ones diet. Vegetarians may exclude the shellfish and/or meat at any stage of cooking - whereas the carnivorous gastronome may wish to include fresh clams, razor clams, scallops or even minced beef balls.

 In fact any of the ingredients we really enjoy eating may be added to this dish.  


JR 2021






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