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Seafood And Vegetables In Broth
(Yosenabe)
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"Yosenabe" means "a gathering of everything" and as in all "nabe" cooking, other vegetables than those specified may be used-among them cabbage rolls (see Tori Mizutaki and Shabu Shabu), bamboo shoots, and mushrooms.
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| What You Need: |
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A 1˝-pound live lobster, cut into serving pieces, or substitute 12 large raw shrimp (10 to 15 per pound), peeled and deveined
2 medium-sized carrots, scraped
3 ounces harusame (cellophane or transparent noodles)
˝ pound fillet of porgy or any other white-meat fish, cut into 1-inch pieces
12 cherrystone clams, shucked
8 scallions, including at least 3 inches of the green stems, cut into 2-inch pieces
3 cups chicken broth, fresh or canned, or 3 cups ichiban dashi
A 4-inch piece kombu (dried kelp), cut with a heavy knife from a sheet of packaged kombu and washed under cold water
DIPPING SAUCE
1 recipe chirizu
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| How To Cook: |
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1. With a cleaver or large, heavy knife, chop off the tail section of the lobster at the point where it joins the body. Twist or cut off the large claws.
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2. Split the body of the lobster in half and remove and discard the gelatinous sac (stomach) in the head and the long intestinal vein attached to it. Cut the tail crosswise into 1-inch-wide slices and chop the lobster halves crosswise into quarters.
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3. Cut the carrots obliquely, by making a diagonal slice, then rolling the carrot a quarter turn and slicing again. Bring 1cup of water to a boil in a small saucepan, drop in the carrots and return to the boil. Drain the carrots in a sieve and run cold water over them. Set aside.
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4. Soak the harusame in a bowl of cold water for about 30 minutes, or until soft. Drain and cut into 4-inch lengths.
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5. Bring 1 cup of water to a boil in a small saucepan and drop in the fish. Cook briskly for about 10 seconds, drain in a sieve and run cold water over the fish to cool it quickly.
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6. Arrange the clams, lobster or shrimp, carrots, scallions, noodles and fish chunks attractively on a large platter.
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7. Place 3 cups of chicken broth and the piece of kombu in the cooking utensil and bring to a boil (see Nabemono section). Lower the heat so that the broth simmers constantly through out the meal.
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8. Traditionally, each diner selects and cooks his own food to taste. None of the ingredients in yosenabe needs be cooked longer than a moment, two at the most. Serve with small dishes of dipping sauce.
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