Project Super Heavyweight with Gino Gambino
Gino Gambino is a super heavy weight wrestler with 15 years’ experience climbing the ladder of professional wrestling in Australia.
Originally trained by Melbourne City Wrestling head trainer Jay Andrews, he had also spent time at the Fale Dojo and has participated in multiple tryouts abroad, including WWE.
He was part of the Wrestle Kingdom 12 lineup at Tokyo Dome and has spent the last 12 months as an English language broadcaster for New Japan Pro Wrestling.
Adonis Kitchen
SALMON CHANKO NABE
Serves 8
Chanko nabe is a traditional Japanese stew commonly eaten by sumo wrestlers due to it’s high volume, high protein, high carb nature. The Adonis version is clean, packed full of nutrition and can be eaten as a fully balanced meal.
INGREDIENTS:
1kg fish bones
2 leeks
10 cloves garlic
1 bunch continental parsley
1 sheet kombu*
Half a wombok
300g shitake mushrooms
300g oyster mushrooms
1kg fillet of salmon
100g kimchi
100g sunflower seed meal**
1 egg white
400g brown rice
*Kombu are dried sheets of seaweed that can be found at any Asian grocer. Adding kombu to the stock provides a natural source of sodium.
**Alternatively, use almond meal or wholemeal flour
METHOD:
Place fish bones in a large stock pot and cover with 5 litres water. Remove the tops from the leeks and lay on top of the fish bones, together with 8 cloves garlic. This will help weigh the bones down. Place on the stove on high heat and add the kombu sheet. When it comes to the boil, use a spoon to gently skim any impurities off the top and then reduce to a simmer for 45 minutes.
Meanwhile, finely slice the wombok, the remaining part of the leeks and the mushrooms. Set aside.
Cook the brown rice according to the instructions on the packet. Set aside.
Slice the salmon into manageable sized pieces that will fit the mincer attachment of a stand mixer or inside your food processor. Run the salmon, 50g of kimchi and 2 cloves garlic through the mincer and into a large mixing bowl. Add the sunflower seed meal and egg white and combine.
Roll the mixture into balls approximately 3cm in diameter. Remove 500ml of stock from the pot and place into a deep frying pan. Place the salmon balls in a single layer and gently simmer for 5 minutes. Remove from heat.
Strain the fish stock into a large heatproof bowl.
To assemble your chanko, lay the brown rice on the bottom of a large open bowl. Arrange the wombok , leeks, mushroom, remaining kimchi and salmon balls on top of the rice and pour over the broth. The heat from the stock will soften the vegetables but they will retain a lovely crisp texture. Serve immediately.
For a visual representation of the process, refer to the video above.
