I love shirataki in nabe. It must be the texture because it doesn’t really have a flavor once it is in something. I could do without the alcohol-like smell that appears when you first open the package. These babies are a dieters dream at 8 kcal per 100 gram package. That’s a few less than your average noodle. Just drain, rinse and add them to your favorite nabe and enjoy the firm jelly texture.
My mother-in-law made this nabe on New Year’s Eve. It is not a traditional dish so you can make it anytime without feeling like you are infringing on something. I was at my in-laws for five days and I belive we ate nabe four times – I was in heaven.
fish stock (dashi)
a dash of cooking sake
shirataki (devil’s tongue jelly noodles)
ponzu (likely yuzu flavored)
This is how you can use up the leftover soup from nabe (hotpot) if you don’t drink it. I have always found the soup too strong to drink – especially kimchi nabe soup. this is a rice cooker recipe so it is super easy.
Leftover Nabe Casserole
leftover hotpot soup
whole grain of your choice
veggies to put in at the beginning (daikon radish, carrot, etc.)
veggies to add near the end (Chinese cabbage, nira, negi)
Measure how much soup you have and use that to decide how much whole grain to add. I used mostly barley with a little millet and quinoa thrown in. Put the soup, whole grains and root vegetables in the rice cooker and press start. When the timer shows ten minutes left add the leaf vegetables. When it beeps it is ready to serve.
Mackerel (saba) was on special at the supermarket yesterday morning and I picked some up with no idea what I would make. I used the Cookpad application on my iPhone and searched for mackerel and hotpot (in Japanese of course) and found this recipe. I was a little skeptical about putting Chinese red chili oil (ra-yu) in hotpot – I’ve only had it in gyoza dipping sauce and in ramen before. I thought I’d give it a try since I had all of the ingredients save the oil. I loved it. This may be my new favorite type of hotpot. The only changes I made were to add some fresh shiitake mushrooms that were on sale today and put some frozen udon noodles in.
Mackerel and Daikon Radish Spicy Soy Sauce Hotpot
Posted by Cotton Street here (in Japanese)
2 mackerel fillets
1.5L of water
15cm of daikon radish
100cc soy sauce
3 tablespoons cooking sake
2 tablespoons mirin
1.5 tablespoons hondashi (fish stock) powder
2 teaspoons grated ginger
1 teaspoon salt
black pepper to taste
1 tablespoon Chinese red chili oil
6 shiitake mushrooms
Cut the mackerel fillets into four pieces each. Cut the mushrooms in half. Peel the daikon radish. Use the peeler to turn the daikon radish into ribbons. Put everything else except the oil, fish, daikon radish, noodles and mushrooms into a pot and bring to a boil. Add the daikon radish ribbons and simmer for a few minutes. Add the udon noodles, mushrooms and fish and simmer until the fish looks 70% cooked (just a couple of minutes). Remove from heat and serve. Drizzle the chili oil over just before eating. By the time you eat it the fish will be fully cooked.
I haven’t made this nabe in ages. I love the chicken meatballs (tsukune) they sell here in Japan. If I had had more time I would have made the meatballs from scratch but I was out all afternoon. I also used frozen udon noodles. Normally I would buy fresh but my husband found a really tasty frozen brand. I think I like it better than fresh.
Tsukune Nabe with Udon
2 serving of udon noodles
8 tsukune (chicken balls)
10cm of daikon raddish, sliced and cut into six pieces
1 carrot, sliced and cut in half
2-3 Chinese cabbage leaves
800mL fish stock (I used hondashi)
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons cooking sake
Mix the soup in a pot and add the daikon and carrots. Bring to a boil and simmer until they are almost cooked. Add the noodles, Chinese cabbage and meatballs. Cover and simmer for a few minutes until the meatballs are cooked. Serve.