(NOAH) Masa Kitamiya's curry chanko recipe

"After starting training in 2002 in Diamond Ring (formerly Kensuke Office), Masa Kitamiya bought his chanko to Noah. He had learned directly from Kensuke Sasaki, who had taught him a kimchi chanko. His recipe is simple, and anyone can immediately make it. "

Chanko is a dish that was traditionally served in the sumo dojos, it has since transferred to wrestling, where every promotion\school has their own. The dish is high in protein and is therefore ideal for building up body mass and muscle tone.
While not difficult to make (you basically put everything in a pot and boil it), you will need to use trial and error and make what works for you in terms of measurements as a lot of these are done by estimate and not written recipes in books.

Please remember this dish is meant to serve a large amount of people (5 - 6), so you may wish to reduce some of the ingredients. The dish is also meant to be served fresh, and I don't think would work well on being frozen.

A lot of the ingredients can be sourced at Asian supermarkets.

EQUIPMENT
Large pot
Knives
Wooden spoon for stirring

INGREDIENTS
600g Chicken pieces (with the skin off)
1/4 Chinese cabbage
1 Onion (you might also like to try a pack of spring onions)
2 Daikon
1/2 Carrott
1 bag Enoki mushrooms
1 bag Shimeji mushrooms
1 packet\bag of aburaage (fried tofu)
1 packet\bag of tofu (I recommend using firm tofu)
1 x Curry Roux ("Golden Flower" is a recommended brand, Masa Kitamiya recommends you cut it up beforehand)
Soy sauce seasoning (its says enough for 5 - 6 people, but use how much you wish)
50cc sake (cc = cubic centimeters)
50cc mirin
50cc of chicken broth soup
20 grams of kombu soup stock
1 pinch of salt

DIRECTIONS
Chop up the ingredients - chicken meat, chinese cabbage, onions, tofu and fried tofu, daikon radish and the carrots into small pieces.
Remove the hard ends of the mushrooms

Put as much water as you think is necessary in the pot (the recipe doesn't give an exact amount, but I don't think you need too much, just enough to cover the ingredients)
Ad the soy, sake and mirin
Add in the chicken broth, konbu soup stock, chicken, shimeji mushrooms.
Turn on the heat.
When the water is boiling put in the rest of the vegetables, but leave out the chinese cabbage
Turn down the heat and add the curry roux (Japanese curry comes in blocks, so please stir until it melts)
Add the chinese cabbage, tofu and fried tofu and leave it to simmer. You will know when the recipe is done when the cabbage becomes soft.

Also, if you want any help in the kitchen, don't ask the guy on the right. He kept eating the ingredients and was told off by Masa Kitamiya.