sumo recipe (not that any of us would try this)

Chicken chanko a la Konishiki

1 large chicken
1 large Chinese cabbage
1/2 daikon radish
1 large eggplant
3 large leeks
4 large onions
5 large carrots
12 shiitake mushrooms
2 cakes fresh tofu
1/2 cup soy sauce
1 cup sake
1 teaspoon salt
2 packages udon noodles

Bone chicken and slice meat into 2-inch chunks. Fill large pot with water, soy sauce, and bones and simmer for three hours, skimming the top constantly. Blanch sliced daikon, eggplant, and four carrots. Drain. Add chopped chicken and giblets to the soup, skimming the top thoroughly. Chop onions and mushrooms into quarters and cabbage, radish, tofu, and remaining carrot into bite-sized pieces. Add sliced vegetables and tofu to stock pot. Simmer until cooked. Season to taste with sake and salt. Simmer 3 minutes. Serve hot with steamed rice. When chanko is finished, reheat stock with noodles. Repeat. Again. And again. And again...