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Temple Of Jade Nabe
(Hakusai Nabe)
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| What You Need: |
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2 pounds Chinese cabbage, cut into 1½-inch chunks
3 ounces harusame (cellophane or transparent noodles)
1 whole chicken breast (8 ounces), boned and cut into 1-inch chunks
12 small white mushrooms
12 clams, shucked and washed, or 12 large shrimp (10 to 15 per pound), shelled and deveined
12 to 16 canned ginnan (ginkgo) nuts
6 thin slices boiled ham
2 quarts ichiban dashi, or substitute 2 quarts chicken broth, fresh or canned
¼ cup mirin (cooking sake), or substitute 3 tablespoons pale dry sherry
1 tablespoon Japanese all-purpose soy sauce
5 teaspoons salt
1 tablespoon MSG
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| How To Cook: |
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1. Over high heat bring 2 cups of water to a boil in a 2- quart saucepan and drop in the cabbage. Return to a boil, drain in a colander, and run cold water over the cabbage to cool it quickly.
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2. In a large bowl soak the harusame in cold water for about 30 minutes, or until the noodles are soft. Then drain and cut them into 4-inch lengths.
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3. Over high heat bring 2 cups of water to a boil in a 1-quart saucepan. Drop in the chicken pieces, return to a boil, then drain in a sieve and run cold water over the chicken to cool it quickly.
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4. Arrange the cabbage chunks, noodles, mushrooms, clams or shrimp, ginkgo nuts, ham and chicken cubes attractively on a large platter.
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5. In a mixing bowl, combine the dashi, mirin, soy sauce, salt and MSG.
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6. Bring half the seasoned dashi to a boil (see Nabemono section) and then adjust the heat so that the broth simmers throughout the cooking.
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7. Each diner selects his own food from the platter of food and cooks it in the broth to the desired degree of doneness; vegetables and shellfish will take only seconds, but the ham and meat may take a minute.
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8. Add additional seasoned dashi to the casserole as it evaporates.
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NOTE:
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As in all nabe cooking, any vegetable can be substituted for those listed in the ingredient list.
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