ISHIKARI NABE
Hokkaido is Japan's northernmost island. It's cool temperatures and wide open spaces have given it a reputation for great farm products, especially dairy, corn, and root crops like potatoes, onions, and carrots. It's bountiful seafood, like salmon and crab, are also famous throughout Japan. Ishikari nabe is a tasty hotpot that combines some of these famous products in a miso broth accented with melted butter.
Provided by Member 610488
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Scale or skin the salmon, remove the ribs and belly lining, and use hone-nuki to pull out the bones (you will find them along the center line and near the head end of the fish there are also pin bones in the thicker back side of the fillet). Cut the fillets into large bite-sized pieces.
- Marinate the ikura in a mix of water, shoyu, and sake (4 parts/1 part/1 part).
- Steam the potatoes for about 30 minutes. Cut the potatoes into 1 inch thick slices, cabbage, naga-negi, and tofu into large bite-sized pieces. Cut the bottom end from the enoki mushrooms and divide into small sections if they are stuck together.
- Soak the kuzukiri in hot water until softened.
- Arrange salmon, vegetables, tofu, kuzukiri, and kamaboko on serving plates. Put ikura and butter in separate bowls with serving spoons.
- Combine the dashi and miso in your nabe pot, stir well to dissolve the miso. Heat over high heat. Taste and adjust the seasoning with shoyu, sake, and mirin.
- If you want to serve your nabe tableside, put the nabe pot on a portable burner and arrange the remaining ingredients around the pot. Each diner can put items they like in the pot. When your food is cooked, put it in your bowl with some soup and top it with some butter and ikura.
TACHIYAMA CHANKO-NABE (BEEF AND CHICKEN HOT POT)
This nabe recipe is from the restaurant Tomoegata, which specializes in chanko nabe (sumo wrestler's stew).
Provided by Member 610488
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Open abura-age and place in a colander. Pour boiling water over deep-fried tofu to remove any excess oil. Allow to drain.
- At the table, set cooking pot on a portable stove in center of table. Fill with chicken stock, add soy sauce and mirin, season to taste with salt, and bring to a simmer over medium heat.
- Divide remaining cooking ingredients, except noodles, into thirds. Keep chilled until ready to cook.
- Add about one-third of the potatoes, daikon, carrots, leeks, cabbage, mushrooms, burdock, grilled tofu. chicken, fried tofu, and bok choy to simmering broth.
- Cook until vegetables begin to soften and chicken is just cooked through, about 5 minutes. Add about one-third of the beef.
- Simmer until just cooked through, about 1 minute. Serve cooked items to guests.
- Repeat with second 1/3 of the cooking ingredients.
- Repeat with remaining third of the cooking ingredients.
- Once all the vegetables, tofu, chicken, greens, and beef have been eaten, use a small sieve to pick out scraps. Bring remaining broth in pot back to a simmer, add noodles, and simmer until cooked through, 6-8 minutes. Serve in individual bowls.
CHICKEN KAMAMESHI (TORI KAMAMESHI)
Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce.
Provided by littleturtle
Categories Sauces
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Wash rice and drain for 30 minutes.
- Cut chicken into bite-sized pieces.
- Mix sauce ingredients, then mix sauce with all other ingredients.
- Cook in rice cooker.
CUCUMBER AND TOFU SALAD
A light salad or vegan side dish with lots of protein. From"Japanese Vegetarian Cooking", by Leslie Downer.
Provided by zeldaz51
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the cucumber into very fine julienne strips.; salt lightly, then place in a colander and cover with a plate and small jar of water to act as a weight. Set aside for 10 minutes to drain, then knead lightly, rinse, and pat dry.
- Cut the tofu into 1-inch cubes. Brush a small frying pan with the oil, heat over medium heat, and saute the tofu for 5 minutes until golden. Allow to cool and combine it with the cucumber.
- Combine the dressing ingredients in a small saucepan and bring just to a boil, then cool to room temperature.
- Toss the salad in the dressing just before serving and heap in small mounds in the centers of 4 deep bowls. Garnish with a sprinkle of sesame seeds.
Nutrition Facts : Calories 74.1, Fat 5, SaturatedFat 0.7, Sodium 315.8, Carbohydrate 5.3, Fiber 0.3, Sugar 4.1, Protein 3.1
CHUNKY CHICKEN POT PIE
Make and share this Chunky Chicken Pot Pie recipe from Food.com.
Provided by Eribrysan
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Sear and cube chicken.
- Mix together cubed chicken, veggies, cream of chicken soup, egg, red pepper powder, salt and pepper. Heap into pie crust.
- Cover with pie top, pinch sides down as if making a pie. Cut 2 slits in pie top to vent. Foil around edges of pie.
- Bake at 400 degrees for approximately 30 minutes. Check periodically to make sure top of pie isn't getting too brown.
YOSE NABE
A nice Japanese soup that it's cooking while you eat it! The pot is set in the middle of the table on a burner. It's a winter dish which I ate a lot with my husband in Japan and we especially enjoyed the one with salmon.You can add anything else that comes to mind.
Provided by littlemafia
Categories Japanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook shrimps in enough water to cover, add salt. When cooked, drain and set aside.
- Slice the chicken meat, carrot, and bamboo shoots very thin.
- Slice shoots lengthwise and cut each slice in 2 or 3 pieces. The pieces must not be too large. Bamboo shoots in cans must be drained before using.
- Cover with stock, add the shrimps, season with salt and cook for 4 to 5 minutes.
- Add soy sauce according to your individual taste.
Nutrition Facts : Calories 110.5, Fat 0.9, SaturatedFat 0.2, Cholesterol 110.4, Sodium 830.7, Carbohydrate 10.2, Fiber 3.6, Sugar 4.7, Protein 16.1
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