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Posts Tagged ‘japanese hotpot’

Last night I did a riff on one of Yuki’s recipes. She commonly makes ground chicken dumplings similar to these patties in the winter when we eat nabe (Japanese hot-pot). So, I took her idea and made my own Japanese flavored dinner.

The ingredient list for the patties were 3/4’s pound of ground chicken thigh, 1 block of tofu that I had pressed the water out of, one egg scrambled with 1 tablespoon of soy sauce, 1 carrot cut into a small dice, 3 garlic cloves and 1 inch of ginger that I minced, and 1 tablespoon of hijiki seaweed. The hijiki comes dried and is available in most Asian sections of your grocer. I put 1 tablespoon of dried hijiki in a couple of cups of cold water and let it sit for about a half hour. Then I strained it, reserving the liquid for the miso soup.

I mixed it all together, with about a tablespoon of nanami togarashi (a Japanese red pepper spice mix, there are various kinds of togarashi that are also usually available in the Asian section) until the tofu was completely broken down and everything was mixed well. Then, on a lightly oiled baking sheet, I laid 8 patties (two patties per serving, leftovers for lunch). I let it cook in a 375 degree oven for about 20 minutes.

Before cooking the patties I got my miso soup ingredients ready to go. I cut 2 negi (Japanese green onions, larger than regular green onions, not as big as leeks) into 1 inch pieces, hiratake (oyster mushrooms), and wakame seaweed. Wakame can be bought dried or fresh. Fresh comes heavily salted to preserve it. You need to soak it really well in water and cut it into smaller pieces as it expands once the salt is rinsed off.

I also chopped up a small head of napa cabbage to cook as a side.

Once I put the patties in the oven I melted 1 tablespoon of butter in a skillet and heated up the hijiki liquid in a pan along with one more cup of water, 1 teaspoon of dashi-no-moto (instant dashi), the negi, and the mushrooms. I let the soup simmer while working on the cabbage. Once the butter was melted I added 1 tablespoon of soy sauce and then the cabbage. I let the cabbage wilt in the soy butter for about 10 minutes and then turned off the heat.

After the cabbage was ready I added the wakame to the soup and then the miso. The best way to add the miso is to take a heaping spoonful and swirl it around in a ladle that is just slightly in the soup. This allows the miso to incorporate slowly keeping it from being lumpy.

I served everything with some white rice. I poured just a little ponzu on top of the patties to add a touch of acidity and help keep them moist. To keep with the Japanese flavors it only seemed right to drink Asahi.

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It’s starting to get damn cold here in Chicago. In Japan, when it gets cold out, they start eating Shabu-shabu which is a Japanese hotpot. It’s called Shabu-shabu because of the sound the thinly sliced meat makes when you slosh it around in the broth to cook. I didn’t make this one, this dish is one of my wife’s responsibilities.

To start, she had to make the broth. Typically it’s Konbu (kelp) boiled in water. We didn’t have any Konbu, so she used Niboshi, dried anchovies. A good handful boiled in water for a bit and you get a really nice healthy broth.

To the broth she added shiitake and enoki mushrooms, green onion, and shanghai cabbage. That was left to cook for about 10 minutes in the boiling broth. If I hadn’t forgotten carrots at the store she would have added them as well. Daikon also makes regular appearances in Shabu-shabu.

After the veggies cooked a little she added tofu and konnyaku, a firm gelatinous cake-like ingredient made from yam starch. Then the pot was brought to the table and left to simmer on our table-top propane burner (something every Japanese household has).

In our bowls we poured a little ponzu, a soy sauce product with yuzu citrus juice and a little vinegar mixed in, and a couple ladles of the broth. Then we picked and chose which veggies we wanted and dipped them in our bowls before eating. All the while taking slices of the pork (we picked up some thinly sliced kurobuta pork at Mitsuwa) and sloshing them around the broth to cook. A side of white rice to complete the chow.

This a the perfect winter dish to have with a cold beer. It’s fun, delicious, and very healthy since there are no added oils or anything. Just make sure your meat, whether using pork or beef, is very thinly sliced so that it cooks quickly in the broth.

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