I’ve been staying at my friends H and S's house in their family’s charming neighborhood inside Tokyo. It's really fun to imagine what it would be like to live here, which isn't something that I've been able to do while staying at hotels in the city center.
Another great thing about staying here is that H has offered to teach me some Japanese home-cooking including a delicious seafood nabe or stew (なべ物), which is wonderful since my father gifted us with a proper donabe (土鍋) for Christmas this year. She uses a metal pot, but the one I have is made of earthenware and must be cured properly before use with day-old rice.
Gather:
15 small chicken meatballs (you can purchase these already prepared at a Japanese market, but to make them combine ground chicken thigh, soy sauce, and green onion)
12 shrimp, deveined
10 scallops
10 oysters (optional)
1 small blue crab
12 cockles
1 package soft tofu (or firm if you wish)
1 leek, cut into bite-sized rounds and soaked to remove any sand
1 bunch of hakusai, or Chinese cabbage, cut into bite-sized pieces
1 package glass noodles
1 carrot, cut into thin rounds or length-wise
1 bunch enoki mushrooms, cleaned, chopped in half, and pulled apart into bite-sized clusters
1 daikon root, sliced thinly into small half moons
2 yosenabe soup packages (you can purchase at a Japanese market)
1 bottle ponzu (optional)
Equipment:
1 nabe pot (metal/clay)
1 portable gas cooker
Cook:
1. Prepare and clean all vegetables. Arrange together in bunches on a plate for ease of cooking.
2. Add yosenabe packages to nabe pot, cover, and bring to a boil over open flame.
3. Add daikon, carrots, and half package of glass noodles to yosenabe mixture.
4. Add cockles, crab, and chicken meatballs.
5. Add shrimp, hakusai, enoki, and leek.
6. Bring back to boil and add scallops, slices of tofu, and add the rest of the glass noodles.
7. Add oysters.
8. Overall cook time should be about 20 minutes from when the yosenabe boils.
To serve, bring pot to table and place on gas cooker to keep everything warm. Place a small bowl, chopsticks, and a soup spoon at each place setting. Serve up nabe and add a dash of ponzu if it suits you.
[1. Shoko Muraguchi]
Another great thing about staying here is that H has offered to teach me some Japanese home-cooking including a delicious seafood nabe or stew (なべ物), which is wonderful since my father gifted us with a proper donabe (土鍋) for Christmas this year. She uses a metal pot, but the one I have is made of earthenware and must be cured properly before use with day-old rice.
Gather:
15 small chicken meatballs (you can purchase these already prepared at a Japanese market, but to make them combine ground chicken thigh, soy sauce, and green onion)
12 shrimp, deveined
10 scallops
10 oysters (optional)
1 small blue crab
12 cockles
1 package soft tofu (or firm if you wish)
1 leek, cut into bite-sized rounds and soaked to remove any sand
1 bunch of hakusai, or Chinese cabbage, cut into bite-sized pieces
1 package glass noodles
1 carrot, cut into thin rounds or length-wise
1 bunch enoki mushrooms, cleaned, chopped in half, and pulled apart into bite-sized clusters
1 daikon root, sliced thinly into small half moons
2 yosenabe soup packages (you can purchase at a Japanese market)
1 bottle ponzu (optional)
Equipment:
1 nabe pot (metal/clay)
1 portable gas cooker
Cook:
1. Prepare and clean all vegetables. Arrange together in bunches on a plate for ease of cooking.
2. Add yosenabe packages to nabe pot, cover, and bring to a boil over open flame.
3. Add daikon, carrots, and half package of glass noodles to yosenabe mixture.
4. Add cockles, crab, and chicken meatballs.
5. Add shrimp, hakusai, enoki, and leek.
6. Bring back to boil and add scallops, slices of tofu, and add the rest of the glass noodles.
7. Add oysters.
8. Overall cook time should be about 20 minutes from when the yosenabe boils.
To serve, bring pot to table and place on gas cooker to keep everything warm. Place a small bowl, chopsticks, and a soup spoon at each place setting. Serve up nabe and add a dash of ponzu if it suits you.
[1. Shoko Muraguchi]
No comments:
Post a Comment