Another Nabe pattern
Posted by: kirin on 
Nov 22nd, 2008 | 
Filed under: Daily Life
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I am impressed to have received some comments for Nabe Ryori from my blog readers! I wonder if I could be eager to challenge unfamiliar cuisine from searching the special ingredients at unfamiliar market. I wonder if I would go for it from scratch just like Walter. I respect their energy and passion that they have towards cooking!
Well, I keep taking photos and think of writing a new post until finally today I found a week has already been passing since my previous post. But here it is again, salt-based Chanko Nabe that I had for dinner. The ingredients in the photo are too much for 2 of us, of course. It’s easy. Just put steamed rice into the pot where all vegetables and meat or fish are taken (eaten) and only the soup is left. Simmer the rice to make congee with beaten egg. That’s it! Keep stirring especially after adding beaten egg so that it mixes well with rice. For your reference, I put sequence of photos while the Ojiya gets ready. Please do try this! |
I just used half or 1/3 of each packaged vegetables. The purpose of this post is to share Ojiya, or rice gruel that I fixed after the soup is left. This is soooo good! Mochi, as in last post or Udon noodle is also good for each, but Ojiya, I think is my favorite!
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November 22nd, 2008 at 7:27 pm
I’ll definitely have to make Ojiya with my next Nabe.
Thanks for the lovely clear pictures.
I can make out most of the ingredients : shimeji, enokitake, that must be abura-age and are those fish balls ?
Picture 2 is very good : all the ingredients so nicely arranged
Have a nice weekend, Kirin.
November 23rd, 2008 at 7:17 pm
Hi Kirin,
My mom always made soup with every meal, from chicken or pork bones. She variates her soups with corn cobs, button mushrooms, lotus root, green leafy veg, etc. I loved her clear soups. In Holland, bones r not sold, so I hv to use half a chicken, n even that, the meat is not “sweet” which resulted in addition of MSG to perk it up. This, together with soup cubes to give it a strong taste, makes us thirsty after sipping it. Most of the time I just the cubes to speed up the cooking process – yes, yes .. I know it’s not healthy but there’s no other good alternatives.
For congee, I use chicken fillet, ginger, drops of sesame oil n kikoman soya. It’s comfort food to me on a cold day but my hubby never liked it, so it’s rare that this dish appears on the dinner table.
Do u know that alot of singaporeans r so used to instant noodles originated from Japan ? Even when we r elsewhere in the world, we will still go in search of this “fast-to-cook, good-to-eat” snack or as a quick fix for hunger
I wonder if it was ever just as big in Japan ?
R desserts served after a meal ? Do u hv stalls selling snacks on the streets ?
November 24th, 2008 at 11:01 am
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November 26th, 2008 at 1:31 pm
@Walter,
You can recognize those ingredients!
Do you know Abura-age? haha!
I used chicken ball that time.
Do you have a rice cooker? If you do, it’s convenient if you freeze steamed rice by wrapping one by one with Saran Wrap. One by one…I mean put a single portion and wrap it, and keep repeating that. It’s time taking to prepare steamed rice every time you want some of it. So when you have time, you can cook it in large amount and separate it into many x 1 portion and reserve them in a freezer. When you just want 1 x small steamed rice for Ojiya, just take it out of the freezer and microwave it, and then you’ll see the taste is not bad.
This is the way that many Japanese working women follow in order to save time to fix meals.
@Dutchie,
I always use cubic soup stock to shortcut cooking process.
Although I try not to use them so often.
In Japan, instant foods from House or S&B or whatever brands are so popular. As you see, Cupnoodle is originated in Japan
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