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Yosenabe / Japanese Food

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JAPANESE TREND / Japanese Cooking (35) / Japanese Cooking (37)

This time refer to "Yosenabe".
Yosenabe is one of the most popular nabemono in Japan.
Yose (寄) means putting together and ideally similar to German Eintopf, thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot.




Yosenabe is a kind of Japanese nabe (one-pot) dish. It literally means putting everything together in a pot. You can put various ingredients, such as fish, seafood, meats, and vegetables in yosenabe. Like other nabe dishes, yosenabe is cooked at the dining table as people eat it.

Ingredients:

  • 3 1/2 cup dashi soup
  • 4 Tbsp sake
  • 2 Tbsp soy sauce
  • 2 Tbsp mirin
  • 1 tsp salt
  • 4 or 8 hard shell clams, cleaned and sand expelled
  • 2 salmon steaks, or salmon fillets, cut into 2 inch lengths and bones removed
  • 1/4 head hakusai (Chinese cabbage), chopped into 2-3 inch lengths
  • 1 negi, leek, rinsed and cut diagonally
  • 1 carrot, peeled and cut into 1/4 inch thick rounds
  • 8 shiitake mushrooms, stemed removed
  • 1 enoki mushrooms, stems trimmed
  • 1 shungiku (chrysanthemum greens) *if available

Preparation:

Put dashi soup stock in a donabe pot or an electric skillet. Heat the soup and bring to a boil. Season with sake, soy sauce, mirin, and salt. Turn down the heat to low. Add salmon and clams in the pot at first. Place other ingredients and simmer until softened. Have diners take cooked ingredients into individual serving bowls to eat.

By J.S. on Sep 27, 2009
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。