Taught students to make chanko nabe (sumo food) during a special choking cooking class last Saturday…
The kids were really happy.
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Raising a family in Thailand // Documenting Issan food, culture, music, and people
Raising a family in Thailand // Documenting Issan food, culture, music, and people
Taught students to make chanko nabe (sumo food) during a special choking class last Saturday…
What in the world is a “choking class”? What are you teaching these poor, innocent kids? Rear-naked chokes? Do sumo wrestlers do those? Are your students learning how to eat while not breathing? Inquiring minds want to know.
Damn autocorrect.
The dish looks amazing. I see at least two or three different kinds of mushroom in there… what’s the protein? Fish? Is that pinkish, meat-like thing I see in the lower-right quadrant salmon, perhaps? What other veggies are in there? What’s the base for the broth? (I guess I’m basically asking you to walk me through your cooking class. Sorry.)
No prob. It’s a salty chicken bone/konbu broth with chicken, salmon, ground pork balls, shimeji and enoki mushrooms, chinese cabbage, carrots, tofu, and konyaku (konjac) noodles as well as udon noodles. Usually I would also add shitake mushrooms and big green onions as well as another leafy veggie, but they were out. It’s a high-calorie but very healthy soup that sumo wrestlers eat a cubic shit ton of to put on the pounds, and there are many variations of it. The seasoning I used in this one was very simple – salt, ground ginger, and sesame seeds. It kicked much ass.