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 four legs of cow are on the ground. The goal of the rikishi is to remain on two legs, like a chicken.
Ingredients
- Daikon radish (bite sized pieces)
- Potatoes (bite sized pieces)
- 2 C chicken stock
- 4 C water
- Seared chicken
- Vegetables: Leeks, onion, carrot, Shitake, eggplant, fried tofu, kale or Napa cabbage
- Soy
- Sake
Notes about cutting
- Use scoring zester to create vertical strips on carrot before cutting into thin slices
- Cut shallow X on Shitake mushrooms and put into stew whole
- Quarter eggplant and remove seeds. Cross-hatch the skin to make it more edible
Step b Step
- Bring stock and water to a boil
- Put Daikon, potatoes and carrot in to start simmering
- Sear chicken and shred or cut into bit sized pieces
- Sear (or fry) small squares of your tofu
- Mix all together and eat like a Sumo
