{"id":15422,"date":"2018-01-25T14:53:51","date_gmt":"2018-01-25T21:53:51","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=15422"},"modified":"2018-01-25T14:53:51","modified_gmt":"2018-01-25T21:53:51","slug":"chanko-nabe-sumo-stew","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/chanko-nabe-sumo-stew\/","title":{"rendered":"Chanko Nabe (Sumo Stew)"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><span style=\"font-size: 10pt;\">\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 10pt;\">This dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken or tofu, with vegetables added.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Fish or beef are usually NOT used because fish is on the ground, and four legs of cow are on the ground. The goal of the <i>rikishi<\/i> is to remain on two legs, like a chicken.<\/span><\/p>\n<p><span style=\"font-size: 10pt;\">Ingredients<\/span><\/p>\n<ul>\n<li><span style=\"font-size: 10pt;\">Daikon radish (bite sized pieces)<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Potatoes (bite sized pieces)<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">2 C chicken stock<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">4 C water<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Seared chicken<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Vegetables: Leeks, onion, carrot, Shitake, eggplant, fried tofu, kale or Napa cabbage<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Soy<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Sake<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 10pt;\">Notes about cutting<\/span><\/p>\n<ul>\n<li><span style=\"font-size: 10pt;\">Use scoring zester to create vertical strips on carrot before cutting into thin slices<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Cut shallow X on Shitake mushrooms and put into stew whole<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Quarter eggplant and remove seeds. Cross-hatch the skin to make it more edible<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: 10pt;\">Step b Step<\/span><\/p>\n<ol>\n<li><span style=\"font-size: 10pt;\">Bring stock and water to a boil<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Put Daikon, potatoes and carrot in to start simmering<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Sear chicken and shred or cut into bit sized pieces<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Sear (or fry) small squares of your tofu<\/span><\/li>\n<li><span style=\"font-size: 10pt;\">Mix all together and eat like a Sumo<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; \u00a0 &nbsp; This dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken or tofu, with vegetables added. Fish or beef are usually NOT used because fish is on the ground, and &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/chanko-nabe-sumo-stew\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chanko Nabe (Sumo Stew)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[157],"tags":[],"class_list":["post-15422","post","type-post","status-publish","format-standard","hentry","category-stews"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=15422"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15422\/revisions"}],"predecessor-version":[{"id":15423,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/15422\/revisions\/15423"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=15422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=15422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=15422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}