Kimchee Nabe!
My favorite thing about winter is not skiing. It's not the snow (or lack thereof in these parts). It's most certainly not the cold.
It's nabe-ryouri!
I just finished my dinner of hitori-nabe, or "one person nabe", and it was go-od! I was going to make zouni tomorrow for breakfast with the leftover broth, but it was so good I couldn't wait, and I ate it all up. Yum!
For anyone who doesn't know what nabe is, it's apparently the same thing as Chinese hot pot. Or at least so I'm told. My favorite is kimchee nabe, and here's what I put into it:
hakusai (Chinese cabbage, also known as nappa)
leeks (sometimes known as green onions, but these were big and mostly white)
shiitake mushrooms
enoki mushrooms
shimeji mushrooms
kimchee (of course!)
pork (thinly sliced, like paper)
When I have kimchee nabe, I usually use the same broth for two nights in a row, and then use that broth for zouni the next morning. Another idiosyncracy that I have is that I use ponsu, which is...uh...kind of a citrus flavored soy sauce...kind of, to add a little extra flavor. Plus alpha, so to speak.
I usually almost always enjoy nabe with a beer or two or more, but tonight I'm trying to save a little money, and I didn't have any beer on hand.
Still, it was really good, and I feel happy.
Any other nabe lovers out there?
It's nabe-ryouri!
I just finished my dinner of hitori-nabe, or "one person nabe", and it was go-od! I was going to make zouni tomorrow for breakfast with the leftover broth, but it was so good I couldn't wait, and I ate it all up. Yum!
For anyone who doesn't know what nabe is, it's apparently the same thing as Chinese hot pot. Or at least so I'm told. My favorite is kimchee nabe, and here's what I put into it:
hakusai (Chinese cabbage, also known as nappa)
leeks (sometimes known as green onions, but these were big and mostly white)
shiitake mushrooms
enoki mushrooms
shimeji mushrooms
kimchee (of course!)
pork (thinly sliced, like paper)
When I have kimchee nabe, I usually use the same broth for two nights in a row, and then use that broth for zouni the next morning. Another idiosyncracy that I have is that I use ponsu, which is...uh...kind of a citrus flavored soy sauce...kind of, to add a little extra flavor. Plus alpha, so to speak.
I usually almost always enjoy nabe with a beer or two or more, but tonight I'm trying to save a little money, and I didn't have any beer on hand.
Still, it was really good, and I feel happy.
Any other nabe lovers out there?
MO さんの投稿 投稿時:
7:12 午後
10 件のコメント:
Well, you've made a believer out of me, I can tell you that. I should try it around here some times. (But let's not forget the merits of futari-nabe, here.) :-p
なべ！
yeaaaaaaaay
less dish to wash!
ehehehe
Jonathan> In all honesty, nabe bests best when shared with friends and/or family. My ideal nabe is certainly not hitori-nabe, but often I find that reality and ideals do not intersect as much as I'd like.
anonymous> Yeah, the low-dish factor is a great plus for nabe, isn't is? :)
eh~ isn't kimchee like the korean spicy lettuce? It's too spicy for me.
Eh, Nabe is good to a point-- kind of tiring now lol. But I really do like those crab cakes[?] It's white with a pink layer.
If Nabe is that, what is Shabu shabu?
Nabe is "kind of tiring," you say? Oh, you heathen! You know not what you speak! (JK) lol
Kimchee is exactly what you are thinking of. In the defense of kimchee nabe, though, let me say that it's only as spicy as you let it be. I like it a little on the spicy side, but it doesn't have to be so. Also, there are many different kinds of nabe, and most of them aren't spicy at all!
How is shabu shabu different? Good question! I've only ever had shabu shabu once and that was almost 8 years ago now, as the image I have is kind of high-class expensive dining when I think of shabu shabu. I guess I'll have to try shabu shabu again in search of the answer! hahaha
I do love nabe, too! Good to eat a lot of vegetables, isn't it? It is easy to consume 1/4 hakusai by myself!
Last month a friend of mine gave me a packet of miso-base sauce for nabe. I tried it with my parents during New Year. 1/4 hakusai, a bundle of shungiku (edible chrysanthemum?), bannou-negi (thin leeks), and some chicken.
It was sooo good, I tried it again on my own when came back home. (Hitori-nabe, hehe.) Tofu, shungiku, negi, thinly sliced carrots, and cabbage. Just boiled them in dashi broth, and add some miso when everything is cooked. It was also good.
I've never tried kimchee nabe, I should love to try it this winter! :)
Haven't had a Kimchee Nabe for a long time. You must really like mushrooms, used 3 different kinds?
I can imagine how good the broth would be.
Shiitake for the broth, enoki because I like enoki, and shimeji because...it just doesn't seem right without them...
よしっ！今日の晩ご飯はなべにしょう。決定～！！
We had Kimichee nabe as well a couple of weeks, and eat nabe almost every week (it's easy, and nice).
I like it a lot, but it still can't beat Okonomiyaki, probably nothing can.
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