Japanese Foods--nabe

[melonpan]

had this tonight instead of tomorrow night.

<center>korean style army nabe (aka budae jjigae, 부대찌개)

<img src="http://www.rawbw.com/~coconut/eg/04/041106nabe2.jpg"></center>

rough recipe for those who might be curious...

(describing the photo below. starting from the top, then going clockwise...)<ul><li>1/2 a tin of spam, sliced.

<li>a korean "put" chile, split.

<li>1/2 of a daikon radish, sliced.

<li>1 carrot, sliced.

<li>2/3rds of a bunch of "sook" aka shungiku.

<li>1/2 cake firm tofu, sliced.

<li>1 bundle of mung bean noodles, soaked in hot water, 10 min.

<li>another put gochu, split.

<li>2 hot dogs, sliced.

<li>2 wheels of kuruma fu, soaked in hot water, 5 min.

<li>4 scallions, chopped into 3rds.

<li>2 cakes of koya dofu, soaked in hot water, 10 min.

<li>in the center, 1/3 of a head of cabbage's worth of kimchi, sliced.

<li>under the kimchi, 3 heaping tablespoon of korean chile powder (gochugaru).</ul><center><img src="http://www.rawbw.com/~coconut/eg/04/041106nabe.jpg"></center>

when we started the cooking we added a can of beef stock and about 1/2 a cup of water and let it simmer while.

other typical additions include a brick of ramen (you can add the ramen packet if you like), american style sausages, ham and eggs.

the most important is the spam. this is required for budae jjigae; everything else is frosting.

i did not try any hanpen or sanuki udon...

[Hiroyuki]

Wow, you got kuruma fu in your pot?! How did it come out?

[melonpan]

Wow, you got kuruma fu in your pot?!  How did it come out?

the stuff is the best! id never tried fu until today.

[Hiroyuki]

Mushroom nabe with salmon.

My son adores mushrooms; he likes studying them and gathering them. But what with the typhoons and what with the earthquake and subsequent aftershocks (which still continue), this has been a bad year for wild mushroom gathering. So, the other day, I suggested my son that we make mushroom nabe on Nabe Day. He jumped at the suggestion. Today, I bought six different kinds of mushrooms: Buna shimeji, maitake, shiitake, nameko, amandare (local name for nara take), and enoki.

Other ingredients:

1/2 daikon

1/2 carrot

1/4 hakusai

1 pack tofu

200 g soumen (type of noodle)

3 slices of salmon

Miso

The pot overflowed because of too many ingredients!

After dinner, we still had so much left.

[helenjp]

I just suddenly realized that we've eaten so many nabe-type dishes over the weekend that we're all nabe'd out, and not one single photo!

Last night...oden. Daikon preboiled in rice-washing water before cooking in the oden soup. Ganmodoki tofu, konnyaku, gobo-satsuma-age, chikuwa, chicken wings, potatoes. Mild flavored soup.

Breakfast...zosui. Last few bits of oden daikon chopped up and simmered with hakusai, negi, then last night's rice rinsed and added with some mitsuba.

Lunch...nikomi udon. Hakusai and negi again, thin-sliced pork, shiitake and mitsuba, simmered in udon soup with fresh udon (bought the type for nikomi-udon, which are made extra firm to absorb soup).

These are not "pure" nabe dishes, because the family purse and local vege prices are currently experiencing a period of incompatibility.

Now the nabe has been well and thoroughly baptized (bought it new at a fleamarket recently, made a rough okayu in it before officially using it for the first time), it will have to go away for a day or two while we enjoy rice and miso-pickled fish for dinner tonight, and omu-raisu tomorrow!

[torakris]

NOOOOOO!!!!

my camera's batteries died!!

I got two extremely blurry pictures and then nothing, I guess I will have to make it again next week!

I wated to try a nabe that we had never eaten before so I made a damakko-mochi nabe. I had never heard of damakko-mochi before, but like local co-op was selling a set of these small balls made with rice and a hinai-dori (kind of chicken) soup. The package said they were a speciality of Akita prefecture.

To this I added:

chicken thighs

shineji, shiitake and enoki mushrooms

carrots

konnyaku

seri (minari in Korean and dropwort in English)

I ate it with some yuzu-koshou (yuzu and green chile paste)

I found this picture and recipe just now on the web:

http://www.nhk.or.jp/akita/programs/cooking/1004damako.html

next time I think I will make the damakko mochi from scratch....

[Hiroyuki]

Last night...oden. Daikon preboiled in rice-washing water before cooking in the oden soup. Ganmodoki tofu, konnyaku, gobo-satsuma-age, chikuwa, chicken wings, potatoes.

Now the nabe has been well and thoroughly baptized (bought it new at a fleamarket recently, made a rough okayu in it before officially using it for the first time),

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No boiled eggs or chikuwa-bu?! No one in your family likes them?

As for the nabe, you know how to take good care of do-nabe! Great! As for me, I don't have one.

[melonpan]

Breakfast...zosui. Last few bits of oden daikon chopped up and simmered with hakusai, negi, then last night's rice rinsed and added with some mitsuba.

Now the nabe has been well and thoroughly baptized (bought it new at a fleamarket recently, made a rough okayu in it before officially using it for the first time)...

anyone care to describe the technical differences between chazuke, zosui and kayu?

[melonpan]

I wated to try a nabe that we had never eaten before so I made a damakko-mochi nabe. I had never heard of damakko-mochi before, but like local co-op was selling a set of these small balls made with rice and a hinai-dori (kind of chicken) soup...

...I found this picture and recipe just now on the web:

http://www.nhk.or.jp/akita/programs/cooking/1004damako.html

next time I think I will make the damakko mochi from scratch....

i took a look at that page and had some qs.

could you taste the sake in the rice balls? (or perhaps the co-op mochi was not made with any?)

also, it doesnt say anything specific, so you dont use mochigome, you use regular short grain. is that correct?

and lastly, do you simply make the balls by hand, in a similar manner to when you make onigiri? maybe you are supposed to knead it to make it more mochi like and to stay together better in the soup? how were the damakko mochi that you bought from the co-op? were they very chewy like regular mochi?

these damakko mochi sound so interesting and fun...

[Hiroyuki]

Breakfast...zosui. Last few bits of oden daikon chopped up and simmered with hakusai, negi, then last night's rice rinsed and added with some mitsuba.

Now the nabe has been well and thoroughly baptized (bought it new at a fleamarket recently, made a rough okayu in it before officially using it for the first time)...

anyone care to describe the technical differences between chazuke, zosui and kayu?

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Here is a copy of a previous post:

QUOTE (Jason Perlow @ Apr 28 2004, 11:14 AM)

How is Okayu different from Zousui?

I like Zousui a lot.

We have three very similar terms:

おかゆ okayu

雑炊 zosui

おじや ojiya

Most Japanese use these terms in their own way, including me. They are used almost interchangeably.

I searched for the exact definitions of these terms (which means that I didn't know anything about their difference!)

okayu: Made by boiling uncooked rice

zosui: A dish made by mixing previously cooked rice and other ingredients with broth

ojiya: Made by adding previously cooked rice to what is left of a nabe (Japanese dish using a pot)

But, there is another theory:

According to one source, ojiya has the same meaning as zosui, but was used by a certain type of women called nyobo (女房) at royal court.

***

Making o-chazuke is simple: You just put some rice in an o-chawan (rice bowl), put whatever you like on top of the rice, and pour some tea.

[Placebo]

I wasn;t eating at home tonight but I will pull out mynabe pot later this week and do up my first nabe of the season. I have some lovely matsutakes that will do nicely in it. Mm... nabe...

[torakris]

could you taste the sake in the rice balls?  (or perhaps the co-op mochi was not made with any?)

also, it doesnt say anything specific, so you dont use mochigome, you use regular short grain.  is that correct?

and lastly, do you simply make the balls by hand, in a similar manner to when you make onigiri?  maybe you are supposed to knead it to make it more mochi like and to stay together better in the soup?  how were the damakko mochi that you bought from the co-op?  were they very chewy like regular mochi?

these damakko mochi sound so interesting and fun...

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I threw the package away without reading the ingredients, so I am not sure what kind of rice they use and if there was sake in it.

I have added sake to rice before(often with a strip on konbu) and you don't really get a sake taste at all, just a very subtle difference.

These dango that I had from my co-op were made with rice that had been pounded, probably to hold the shape but still had visible whole grains. It wasn't really that chewy like mochi is, but not quite like regular rice either.....

[Hiroyuki]

Damakko mochi dango sound like kiritanpo in texture, don't you think? Kiritanpo are also made with regular rice, although some people add mochi gome.

[torakris]

Damakko mochi dango sound like kiritanpo in texture, don't you think?  Kiritanpo are also made with regular rice, although some people add mochi gome.

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they were actually just like kiritampo only round...

[dougery]

I've been so busy lately, sorry for not keeping up to date with the Hot Pot day. My wife is in her 38th week of pregnancy so I've been doing a lot of work in the babies room. I did make a hot pot but didn't get any photos. Pretty basic one for us on the 7th, a home made chicken stock broth. I was looking forward to breaking in my new portable gas burner and hot-pot stoneware but decided to go electric.

Side pork, lamb, tri-tip beef, Napa, Tofu, Matsutake, Mochi, and Udon.

Rice, furikake, and oshinko on the side.

Just plain toasted sesame seeds with a little broth and chili oil for dipping.

I have a feeling I'll be writing in a lot less for the next couple of months.

Happy Nabe day everyone!

[smallworld]

I loved reading about all the different nabes, I would have loved to see more pics too but oh well. If your cameras are ready, how about taking some pictures next time you do nabe?

And any ideas for the next theme day?

I think during the New Years holidays an Ozoni Day would be neat- I'm sure everybody does theirs differently.

And before that, is anyone up for a Curry Day in early December? Or, more appropriately to the season, takikomi-gohan day? Or any other ideas?

[torakris]

I loved reading about all the different nabes, I would have loved to see more pics too but oh well. If your cameras are ready, how about taking some pictures next time you do nabe?

And any ideas for the next theme day?

I think during the New Years holidays an Ozoni Day would be neat- I'm sure everybody does theirs differently.

And before that, is anyone up for a Curry Day in early December? Or, more appropriately to the season, takikomi-gohan day? Or any other ideas?

←

according to this:

http://harapeko.que.jp/archives/001475.html

curry day is 1/22, so let's save curry for that day!

so up next is takikomigohan day, how about 12/12? it is a Sunday and should be easy to remember.

[torakris]

made a jyouya-nabe last night

the main ingredients are pork and spinach, I added carrots, shiitake, enoki and konnyaku, it was eaten with ponzu and grated daikon.

[smallworld]

made a jyouya-nabe last night

the main ingredients are pork and spinach, I added carrots, shiitake, enoki and konnyaku, it was eaten with ponzu and grated daikon.

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Looks good and healthy. Is jyouya-nabe a regional dish? Are spinach and pork its typical ingredients?

[torakris]

After reading through a couple recipes here is a general description.

This would be best cooked in a donabe (clay pot) at the table but could be made in a wide saucepan on the stove.

Figure about 100 to 200grams (about 1/4 to 1/2 lb) thinly sliced pork per person and a half a bunch of spinach per person.

Fill the pan with 2 to 4 cups of water and add a piece of kombu (kelp), turn on the heat and bring just to a simmer, removing the kombu before it starts to boil, then add sake to equal the amount of water added, some recipes call for less sake. At this point you can also add ginger and or garlic (minced, sliced or whole your preference) and let this simmer for a little while to burn off some of the alcohol.

It can either be eaten shabushabu style where diners dip the food into the pot themselves until desried doneness or it can be eaten regular nabe style where all the ingredients are cooked together and and diners pick out what they want.

Other additions to the nabe can be shiitake, enoki, aburage, negi (long scallions) or thin noodles.

It seems to be me most commonly eaten with either ponzu or goma sauce, but I did see soem recipes just calling for shichimi. Other recipes also added some soy sauce to the broth or used dashi instead of the konbu.

I am not sure if it is specific to one region or not, I can't find it mentioned anywhere so I am assuming not really...

[Hiroyuki]

Gyoja nabe (行者鍋 right?)... Quite interesting. Unfortunately, I am not familiar with it. Surprisingly, I have found that gyoja nabe is a registered trade name.

http://www.yoshino.ne.jp/tatumiya/ryouri.htm

(Japanese only)

[torakris]

Gyoja nabe (行者鍋 right?)...  Quite interesting.  Unfortunately, I am not familiar with it.  Surprisingly, I have found that gyoja nabe is a registered trade name.

http://www.yoshino.ne.jp/tatumiya/ryouri.htm

(Japanese only)

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no it is jyouya 常夜鍋、 but that gyouja one looks good too!

My husband had never heard of it either....

[torakris]

Last week I picked up a great new nabe cookbook.

It is called 自分でつくる本格鍋料理　（jibunde tsukuru honkaku nabe ryouri-- Genuine nabe dishes you can make by yourself):

http://www.seibidoshuppan.co.jp/cgi-bin/se...php?bookcd=2449

The recipes are all from famous restaurants but written for the home cook, it is broken down into 3 parts, famous nabes from famous restaurants including dishes like shishinabe (wild boar) and sakura nabe (horse meat). Part 2 are the everyday nabes like tori tsukune (chicken meatballs), oden, yosenbe, etc. The last part are regional specialities like houtou, ishikarinabe, kiritanponabe, etc.

It is beautifully illustrated with step by step pictures, info on the restaurant/chef and even ideas for the leftovers!

I plan to work my way through the book, maybe except the one recipe that calls for 400g (1lb) of toro maguro.....

[Hiroyuki]

I'm terribly sorry.

Pork and spinach seem to be the indispensable ingredients of jouya nabe.

Jouya nabe is so called because you won't get tired of it even if you eat it either 1) every night or 2) all night long. Jouya nabe is also called tokoya nabe (tokoya is another possible pronunciation of 常夜).

[Hiroyuki]

I have learned a great deal about jouya nabe, as well as other nabe, today.

Nabe similar to jouya nabe can be found in the Touhoku district, Tokyo, Shizuoka, etc. In some areas, it is called joya nabe じょや鍋 (not jouya nabe) or shouya nabe 庄屋鍋. The widely accepted theory is that the nabe started to gain popularity at dormitories of old-education-system high schools and then spread throughout the country. The shabushabu style is also called ton shabu (or buta shabu) while the simmering style is also called ton chiri (or buta chiri).

from http://home3.highway.ne.jp/nabeken/nabejiten.htm

(This site contains very useful information, so I have bookmarked it.)

According to http://park6.wakwak.com/~fufu2/cooking/jyouya-nabe.htm

Jouya nabe got its name because in the past, people assigned to fire patrol duty had this nabe to stay up all night.

This site http://gogen-allguide.com/ti/chirinabe.html says that pork chiri nabe is also called jouya nabe, suggesting that jouya nabe is one type of chiri nabe.

An interesting anecdote from this site is that chiri nabe seems to have been started for Westerners, who did not eat raw fish, toward the end of the Edo period through the Meiji period.