Recipe by drhousespcatcher
You need a Japanese Clay Pot or use a heavy pan. The Japanese cookbook says it is used by Sumo Wrestler's as their first meal of the day. From the Complete Book of Japanese Cooking
Top Review by sunanopurin
I suggest using miso paste and soup stok (chicken would be nice)for the soup then it would be more tasty and nice. I also recomend put some more seafood such as fishes / shelfishes and sliced pork if you can get. We Japanese also use many type of mashrooms such as enokitake, shimeji, maitake and so on. if you can get some of, then I recomend to try. Shimeji is very tasty. These above is just all suggestion. It would be very appreciate if you are interested in :) I haven't try using lime for Nabe. It's nice to have a look new theory. thanks!
- 12 ounces deep fried tofu, see note
- 7 ounces bok choy, root part trimmed
- 1 large leek, trimmed
- 1 daikon radish, thickly peeled
- 1⁄2 Chinese cabbage, hakusai
- 1 piece dashi konbu, see note (4 X 1 1/2 X 4 inches)
- 12 ounces chicken, boned
- 12 shiitake mushrooms, stalks removed
- 10 1⁄4 ounces tofu, block drained cubed
- 12 ounces sardines, cleaned filleted
- 1 inch gingerroot, chopped
- 1 extra large egg
- 1 1⁄2 tablespoons miso
- 20 chives, rough chopped
- 2 tablespoons all-purpose flour
- 2 1⁄2 cups sake
- 2 1⁄2 cups water
- 4 tablespoons shoyu
- 1 lime, rind of, grated
- 10 -12 white peppercorns
Directions See How It's Made
- Notes: The Chinese cabbage used is called hakusai. The deep fried tofu used is called abura-age. It is thin sliced deep fried tofu. Also the zaar computer won't let me add Chrysanthemum leaves called shungiku which is a garnish. The Dashi-Konbu should be 4 X 1 1/2 X 4 inches.
- Fish Balls: Put all ingredients in food processor and pulse to rough texture not fine. put in container and cover with plastic wrap and set aside.
- Blanch the abura-age in rapidly boiling water for 30 seconds. Drain under cold running water and squeeze water out by hand. Cut in half lenghtways, then quarter crossways to make 8 rectangles. Cut each in half diagonally to make two rectangles. You should end up with 32.
- Cut the bok choy into 2 1/2 inch lengths. Cut leeks diagonally in 1 inch thick oval shapes. Cut Daikon in 1/4 inch rounds. Cut hakusai in strips crosswise. Keep the stocks and leaves separate.
- Grind citrus pepper. set aside.
- Lay dashi-konbu on bottom of pan. Pour in soup stock ingredients to fill half of pan. bring to boil on high heat.
- Cook fish balls: reduce heat to medium. Using a spoon scoop up the balls and shape into a ball using a metal spatula or a palette knife. Drop into boiling stock. Repeat until you finish fish paste. Skim surface frequently. Cook for 3 minutes.
- Carefully add chicken pieces which have been cut into large bite size pieces, the stalks of the hakusai, shiitake, leek then tofu and abura-age. Simmer about 12 minutes or until chicken is done. Add soft parts of hakusai and the shungiku [Chrysanthemum leaves] and wait for 3 minutes. Remove from heat.
- Put pan on portable cooker on table and set at lowest heat [use a crock pot] Serve small amounts of ingredients in individual bowls.
- Sprinkle with citrus pepper.