I’m back! I’ve been without computer internet access for two weeks. I’ve been confined to the iPhone and haven’t been able to post. I could have, but I didn’t want to go back to iPhone pictures.
So far I have been making good on my vow to try a lot of new nabe recipes this year. Last year the hubby and I ate kimchi nabe two or three times a week. This is not a problem but I thought I must be missing out on something good by not trying new things. This is another recipe from the Kyou no Ryouri Beginners Nabe issue. Every recipe I’ve tried has been delicious and this was no exception. The soup is really simple – just water and cooking sake. The taste of the vegetables is heightened and the dipping sauce is a great compliment to the ingredients.
Jouya Nabe (常夜鍋)
Kyou no Ryouri Beginners (2008.01) p.8
Serves four (I made a half batch)
200g large pieces of thinly sliced pork (shabu shabu cut)
1/2 Chinese Cabbage
250g (one bunch) fresh spinach, washed
1 block firm tofu
1/2 cup cooking sake
1/2 teaspoon salt
1 welsh onion (negi), sliced into 2mm slices
ponzu for the base
Cut the tofu into large cubes. Cut the leaves of the Chinese cabbage into large squares and slice the spines thinly. Leave the spinach whole. Put four cups of water, the sake and the salt in a clay nabe pot or a soup pot and bring to a boil. Add the tofu and Chinese cabbage spines and simmer for about five minutes or until the spines start to become translucent. While the spines are cooking, slice the onion and place in individual dipping sauce bowls with ponzu. Add the spinach and Chinese cabbage leaves. Lay the pork slices on top and simmer on low until the pork is cooked. Don’t forget to remove the scum. When the pork is cooked, serve.
The recipe recommends using the leftover soup to make soumen and then topping it with the leftover dipping sauce. I didn’t have any soumen so we had rice with this nabe. I will definitely try soumen next time.