Shabu-Shabu (sliced pork stew with vegetables)

The leaves are turening red,and I like to see the changing

of the season.

Nov.8th is a day called "立冬 Rittou", which means the
biginning of winter.

This is when various kinds of nabe dishes (broth stews served in eatrhenware pots)

appear on the table frequently

Today I am goint to show you one of them.

Shabu-Shabu refers to the sound made
when swishing a slice pork inthe hot water of the pot.



Usually we cook it on the table.

　＜＜Japnaese recipe＞＞ 　　COOKING　TIME　about 30-40 minutes

ingredients for 3 to 4 people

• thinly slied pork　　　200g



• meat balls made of minced chicken　　　　100g



• mizuna ( a potherb mustard) or spinach



• carrot cut into julienne stripes



• deep-fried tofu(aburaage) cut into julienne stripes
  　and parboiled to remove excess oil.



• burdock cut as if sharp ening a pencil with a knife.



• bean sprouts



• a Japanese leek cut into julienne stripes



• maitake mushrooms



• 1/4 chainese cabbage cut into bite-size pieces



• to-fu scoop out in spoonfuls



• mochi rice cake　　　　cut into 4



• saifun nooodles (clear chinese noodles



• konbu kelp　　　　7cm



• fresh ginger peel and grate



• soy sauce

optional:kimuchi (korean pickles)

1. Fill a large pot about 70% with water and add konbu kelp.
   
   I soak the konbu in the water for more than 3hours.



2. Cut the vegegables.



3. Boil them until done in the nabe.



4. Eat them with fresh ginger and soy sauce.

*The sliced pork cooks easily when swished in the broth,

however, it is not delicious if overcooked!



*If you are bored with this taste, try to put some kimuchi into your dishes.



*Baking powder is useful for cleaning a scorched pot.

Boiled Japanese Radish "Furofuki Daikon" with miso sauce

It's getting colder in Japan so I want to eat

something hot.


TOday I made "furofuki daikon"

It's a very warming food, I think.b

So Wheneger I have a slight cold I made it.

　＜＜Japnaese recipe＞＞ 　　COOKING　TIME　about 30-40 minutes

ingredients for 3 to 4 people

• 1/2 Japanese white radish peeled and cut into 2-3cm rounds


• 1/2 carrot peeled and cut into 2-3cmrounds


• "konnyaku" devil's tongue jelly sliced into triangles and four taros pee


• 4 taros peeled and cut if too big.


• konbu kelp


• salt

1. Preboil the raddish using the water from rinsing
   rice(if necessary, add water)



2. Put konbu kelp,carrots,taros and konnyaku into a diffeerent
   
   pot and cover with water.



3. When the raddish has slightly tender, rince with cold water
   
   and to 2.



4. boil until the raddish is tender.



5. Serve the raddish,carrots, taro and konnyaku on a dish and
   
   add hot miso sauce.

ingredients for miso sauce

• 1 1/2 Tbsp of sugar


• 2 Tbsp of hatchou miso (strong,smootu red miso)


• 2 Tbsp of inaka miso (yellow miso with partial beans)


• 1 egg yolk
  
  

Put all ingredients into a small pot, after mixing well



heat until it boils ( it burns easily so stir constantly.

Then put on low heat and stir three more minutes.


:notes mix before heating. In winter adding yuzu the citron

grated skin or juice of yuzu citoron gives it a nice smell.

Beef with potatoes and soy sauce "Nikujyaga"

It's getting colder. So I want to eat something with a

stronger flavor.

"NIkujyaga" tastes better on the second day,

so I always make a lot.

　＜＜Japnaese recipe＞＞ 　　COOKING　TIME　about 30-40 minutes

ingredients for 4 to 5 people

• 4potatoes peeled and cut into three and put in water


• 1 small carrot peeled and cut into 1.5 cm rounds


• 1 large onion peeled and cut lenthwise into 8 wedges.


• sliced beef 225g


• "ito-konnyaku" devil's tongue jelly filaments 200g


• 1 1/2 Tbsp of suger


• 2 Tbsp of soy sauce


• 3 Tbsp of sake
  
  
  
  
  
  
  
  

1. Boil the green beans in the pot you'll use for making the nikujyaga,
   
   and set aside.
   


2. Put some oil in the pot and coook one piece of beef
   
   until done to give flavor to the potatoes.


3. Put the potatoes into the pot fry well.
   
   
   
   
   
   
   
   *This is important! Fry the potatoed until they are
   
   transparent around the edges.
   
   It takes about five minutes.You can cut the other
   
   vegetables during this time.
   
   *This keeps the potatoes from falling apart.
   
   *It' ok to add more oil.


4. Add the carrots and the onions and fry for
   
   two minutes,then add ito-konnyaku,suger.and sake.
   
   Cover tightly and boik for eight minutes,
   
   stirring occasionally.


5. Lay the meat on top of #4 and sprinkle a little
   
   suger and 2 table spoons of sake on it.
   
   cover and boil five minutes.
   
   
   
   
   *Be sure to spread the meat out carefully.
   
   If it overlaps it will not absorb the flavor
   
   and will become tough.
   
   *Liquid will come from the vegetables so try to put the
   
   potatoes in the soup.


6. Put in the soy sauce and stir occasionally
   
   for ten minutes until most of the liquid has evapolated.
   
   *If any of the potatoes are cooked take them out.
   
   *Adjust the flavor as needed.
   
   *If there is too much liquid then boil uncovered.
   *If you add chrysanthemum leaves it is quite tasty.
   
   It like a Sukiyaki.-----In fact if you use fewer
   
   potatoes and add enoki mushrooms,fu(a bread like food
   
   made of wheat gluten) and chrysanthemum leaves,
   
   then you have sukiyaki style.
   
   *The fu is very delicious because it absorbs the liquid.
   
   *You can add grilled tofu,too


7. Decorate with the green beans and done!
   
   *It is also good if you use scallions instead of
   
   green beans.Cut into 6cm lengths and set on
   
   the steam for the last 3minutes.
   
   *Those who are not good at cooking simmered dishes
   
   should try keeping to the ingredeientes above.