Breakfast Of Champions – what sumo wrestlers eat…
Mainly Chankonabe, I learned today from Slate. The way they get so big is they eat a whole lot of it. It’s not so strange, basically chicken stew. You can even easily find a recipe:
1 pack udon noodles
12 cups chicken stock
4 boneless chicken breast halves, cut into 2-inch chunks
1 daikon radish, sliced
1 potato, sliced
2 onions, quartered
12 shiitake mushrooms, stemmed removed and quartered (can use reconstituted dried shiitakes, if you like)
1 carrot, peeled and sliced into bite-size chunks 1 cake fresh tofu ("cotton" or non-silken so it won't break up on you), cut into small cubes
1 cake fresh tofu (also cotton variety), cut into small cubes and fried on all sides in oil til they take on color (if you can find it in the store, get abura-age,which are deep fried thin slices of cotton tofu)
1 medium bok choy cabbage, chopped into small pieces
1/2 cup soy sauce
1/2 cup mirin (sweet sake)
2 teaspoons salt
Garnish: gratings of that racy, narcotic *shichimi, if you can get your hands on it
Cook the udon noodles according to directions, drain, and reserve.
Bring water to boil in a saucepan, then add the sliced daikon and potato and parboil for a few minutes. Drain, refresh with cold water, and reserve.
Bring the chicken stock to a boil, add all the vegetables (not including the daikon and potato or the cabbage), chicken, and two kinds of tofu and simmer until the fresh vegetables are cooked through, about 15 minutes. Add the daikon, potato, and cabbage and simmer 5 more minutes.
Season the broth with soy sauce, mirin, and salt to taste, simmer a few more minutes.
Place the cooked udon noodles in deep soup bowls, then ladle the soup over them and serve piping hot, passing the shichimi separate, to grate over the soup to taste.
*Shichimi, a Japanese 7-spice mix that includes hot peppers, mustard, sansho (prickly ash berries), black sesame, poppy seeds, citrus peel, and marijuana seeds.
7:18:12 PM 
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