Gyoza miso nabe (relax hot pot). Step 1 : display.


A cool… no hot nabe Japanese hotpot with ginger flavored chicken gyoza dumplings. A meal to cook directly on the table and relax longly, and enjoy season food. It’s very popular for parties and all gathering, but you can start at one. Preparing takes less time than reading this post.

gas + donabe

Material :
-a stove you can place on your table. They make convenient and cheap gas ones (in any Chinatown). I also have a small induction one. A brasero is too slow for a big pot, but for one or two, that works.
-a nabe (pot). That can be any thick bottom pot. There are beautiful ones in black cast iron (kuro tetsu), or in pottery (donabe). It’s better to use one that seems too small than too big for the number of guests. The goal is to cook progressively and eat immediately each bite, so you want to cook in many small batches.
-a pot with hot water not far away

A bit of dashi kombu, the seaweed. That’s the base for the broth.

Chunky koji miso. How much ? I’d say a good spoonful per person for a full meal. Then that depends if you like your food salty.
Some mochi. It’s the full season as we are so close to New Year. I had square kiri-mochi. We can buy any size here. They sell thinly cuts ready for hot pots, but slicing yours is not difficult. I slice some, I keep some whole for the final.
Dumpling skins that you can make yourself. I bought them this time. Well, some buy the gyoza ready, but that’s not funny.
DIY gyoza

For the filling : ground chicken meat and diced fresh ginger. That’s all. The ground meat could go bad if it stayed too long unrefrigerated, so take it from the fridge at the last minute. If you are many, bring one a bowl and refill later as you go.

Season veggies that you like.
The greens of hakusai (napa cabbage). Bean sprouts. And yukikesho kabocha, sliced finely, if possible. The rind of kabocha is edible.

That’s ready. Jump to step 2 (here).

Yukiguni nabe hot pot (via GiO)

LY

It’s a meal that cooked itself on the table. A nabe (Japanese hot pot). Yukiguni (Snow Country)…

Read more

Yukiguni nabe hot pot (kani 2)

It’s a meal that cooked itself on the table. A nabe (Japanese hot pot). Yukiguni (Snow Country) -for those that don’t follow – is the nickname of an area of Japan, the West side of Japanese Alps, facing the Sea of Japan. The main ingredients used today are from there. It’s not a classic but an improvisation.

Preparation is basic : put veggies on a plate.

Shimeji mushrooms and shungiku (chrysanthemum leaves).

Konnyaku noodles, whites of negi leeks, benishiki sprouts (to garnish the rice, not to put inside the pot).

Hand-made momen (cotton) tofu, carrots and yukiguni miso. Yes, it’s miso from the Snow Country.

The illustration is from the box of “nihonkai miso” (Sea of Japan miso), the koji miso of Little Yuki (or Miss Snow). It’s fermented rice (koji) miso. Very sweet.

The rice is koshihikari from the Yukiguni too. So everything is assorted.

This is the nabe (=pot) on the fire. I have pre-boiled the crab and collected a part of the broth and filtered it.

You fill in a little of everything…

And you put on high heat. Can you see the maelstrom ? You can also cover the nabe with its lid for a few minutes.

Everything has got an enhanced taste from that collective public bath…

With rice…

I had actually 2 plates of veggies. I ate the first and the crab, that was a meal.
Then I filled the pot with the second set of veggies and tofu, to eat later. The leftover soup is particularly delicious as tastes are concentrated.

That’s a healthy party mood meal. If you want to celebrate with family and friends and some of the guests are worrying about their waistline, go for a veggie and seafood nabe.
The whole set : crab, veggies, leftover…

Cal 652.5 F7.4g C102.9g P48.9g