chankonabe disaster (a little sumo)

[John Farrell <jfarrell@mincom.com>]

Well, after a bit of gossip but no hard rules from the sumo mailing
list, I dived in and made an approximation of chankonabe on Saturday
night. It didn't taste very good, but it was edible. There's no way
anyone will get fat on that. I'll tell you what I did and Japanese
food wizards can point out my mistakes.

Boil a whole lot of water. Add 10g packet of dashi. Add some lamb
and some chicken. Add 10g of "soup seaweed", which is rather a lot.
Do you think that was konbu? Add 1/4 cup of light soy, 15g or so of
black miso paste. Add all the leftover half onions in the fridge.
Add some cabbage, red capsicum, shallots.

Serve in Chinese bowls over a lump of rice.

I wanted to use fish, but my sister-in-law doesn't like fish. As
far as I could tell, a lot of the seasoning I used smelled foul but
was pretty tasteless. At one stage we considered cutting our losses
and throwing the lot away, but it started to smell better after that.

Gourmets please assist!

Oziyoziyozi
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