| |
|
What You Need:
(To Serve: 6)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
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.
|
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.
|
4. Arrange the cabbage chunks, noodles, mushrooms, clams or shrimp, ginkgo nuts, ham and chicken cubes attractively on a large platter.
|
5. In a mixing bowl, combine the dashi, mirin, soy sauce, salt and MSG.
|
6. Bring half the seasoned dashi to a boil and then adjust the heat so that the broth simmers throughout the cooking.
|
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.
|
8. Add additional seasoned dashi to the casserole as it evaporates.
|
|
NOTE:
|
|
As in all nabe cooking, any vegetable can be substituted for those listed in the ingredient list.
|
|
|
|
|
