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Hot pots

By on December 29, 2009

As Tokyo’s temperatures dip into its annual coldest, keeping warm is the name of the game this January.

Fortunately, Asian cuisine can help you through the chilly season by way of hot pots (and the kimchee cranks it up a notch).

Here’s to warm and hearty eating!

Kimchee Nabe

(Kimchee Casserole)

Ingredients

• 4 cups water

• 10 cms. long seaweed dashi

• 250 grams  hakusai kimchee (Korean kimchi-seasoned Chinese cabbage)*

• 4 big leaves of fresh Chinese cabbage

• 1 pack enoki mushroom

• 1 pack bean sprouts

• 1 bundle leek

• 1 bundle nira

• 1 pack silk tofu

• 1/2 tablespoon sesame oil (“goma abura“)

• 600 grams thinly sliced beef

mobile stove

 

Ready made kimchee-flavored soup concentrate 

makes a great substitute to seaweed dashi and hakusai kimchee seasoning.  You simply need to add water and it brings out the flavour of all the veggies and meat you put in the casserole. They are sold in packs like this, marked “kimchee nabe” in most supermarkets.

 

 

Preparation

1. Cut all the veggies into bite-size pieces and arrange with the meat.

 

2. Start the stove in medium flame and pour liquid (water or soup substitute) in the casserole until it boils.

 

3. Dip veggies and meat  in boiling liquid until color changes and presto!

It’s ready to eat.

 

4. Kimchee Nabe may be eaten with steamed rice.

 

Swish, Dip & Eat Shabu Shabu

Ingredients

 

• 1 kilo shabu-shabu cut sirloin beef

• 6 cms long dried kombu in Japanese or kelp in English

• 2 bundles hakusai or Chinese cabbage cut in bite-size pieces

• 2 leeks, diagonally cut into smaller pieces

• 1 1/2 blocks momen or cotton tofu, cut into bite-size pieces

• 1 enoki mushroom

• 2 medium size carrots, cut into thin round slices

 

Preparation

 

1.  Soak kombu in the water for 30 minutes.

 

2.  Arrange the ingredients on a large plate.

 

3.  Heat the water and remove the kombu just before the water comes to a boil. Put a slice of beef in the boiling soup and swish it gently for a few seconds. Eat the meat, dipping in the sauce. Skim off  foam (aku) that builds up on the surface as you repeat cooking meat and vegetables. Add other ingredients in the boiling soup and simmer for a few minutes. Swish, dip in sauce, and eat.

 

Shabu Shabu  Sesame Sauce

6 tbsp white sesame seeds

3 tbsp mirin

1 tbsp sugar

1 tbsp vinegar

2 and 1/2 tbsp soysauce

1/2 tsp minced garlic

1/2 cup “dashi” soup

 

Preparation

Grind sesame seeds, pour mirin gradually and mix well together. Add sugar, vinegar, and soy sauce in the mix.  Next, add minced garlic, blend and pour dashi stock and stir well.   Add measure depending on how much sauce you want to make.

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