NABE (known as a hot-pot/Nabemono) is popular winter ‘easy’ dish in Japan; the ingredients used in the Nabe differs in regions of Japan and a variety of numbers of NABE exists in this country.
My own terminology of the concept of NABE is :
NABE = Seasonal Food + Regional Food (Meat or Seafood) + Vegetables
NABE is also a popular dish to health conscious eaters as it is non-oily, broth based boiling method, filling yet very vegetarian.
This is a COLD NABE (POT) for a small family gathering.
It is a shitake(mushroom) & conbu (seaweed) broth with the following ingredients.
The broth and all ingredients are precooked and well chilled before placing it inside the pot dish.
Mussels (precooked boiled with Sake)
Scallops (precooked boiled with Sake)
Stuffed Tomatoes with Tsukune (Chicken balls) (Chicken balls are steamed and stuffed in the tomatoes before use)
Bell Peppers (precooked broiled)
Yellow Zuccini (precooked boiled)
Baby Corn (precooked boiled)
Okura (precooked boiled)
Ganmodoki, tofu fritter (precooked in broth)
Various Vegetables precooked
Winter Watermelon & Fried Tofu
Stuffed Tomatoe with Tsukune (Chicken Balls)
Yakumi (different kind of spices) and sauces go with the COLD NABE, selected individually be each guests.
The most cruel summer is approaching Tokyo, the daytime temperatures easily approaches above 30degrees (85F) sometimes well over 35 degrees(95F) with humidity over fifty percent.
Consequently cold yet healthy dishes become an ‘essential’ food in Japan.
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