A Tajine-Nabe Hybrid

My favorite winter food in Japan is nabe (hotpot), especially kimchie nabe.  My current favorite kitchen tool is my tajine.  I decided to try a hybrid that saves time.

IngredientsKimchie Nabe Tajine

Three servings

1 block tofu, cut into large pieces

1/2 carrot, sliced

3-4 Chinese cabbage leaves. cut into bite sized squares

10cm of negi, cut diagonally

10cm daikon, sliced

50-100g shaved pork

1 handful bean sprouts

1/4-1/2 cup kimchie nabe sauce (the bottles contain a concentrate, I used it straight)

Directions in picture form:

Step one Place daikon, tofu and stalks of Chinese cabbage into the tajine and microwave for four to six minutes.  My microwave took six minutes to cook the daikon.  I like tofu that has lost a lot of water so I put it in from the start.  If you like more watery tofu, put it in in the next step.

Step twoAdd the rest of the vegetables and meat.  Drizzle the kimchie nabe sauce over top.  Microwave for a further 3-4 minutes.

The final productThis is what you get.  Serve alongside rice or by itself.

Tajine Recipe: Pork and Vegetables with Onion Dipping Sauce

I finally had the chance to try out my tajine last night.  I also used this opportunity to try out a recipe for a dipping sauce that I had been wanting to try.  There seem to be two types of recipes that come with tajines in Japan: stew-like recipes that use the stove and quick recipes using the microwave.  Last night was of the second variety.

IMG_0298I decided to use the recipe that came included in the tajine box.  Well, I kind of used the recipe.  I made an onion dipping sauce I found in a cook book.  Not being a raw onion lover I wasn’t so fond of the sauce – but I could actually eat it which was surprising.  My husband, who is a big onion fan, loved it.  So I can recommend the sauce to raw onion eaters – the preparation technique renders the onion quite mild.

Microwave Tajine Vegetables and Meat

All amounts depend on the size of your tajine. I have the world’s smallest microwave so mine is a two person tajine.IMG_0303

100g meat of your choice – I used shaved pork

1 bunch base vegetable – usually a leafy green or something kind of nondescript- I used bean sprouts

3/4 carrot, cut into smallish sticks

contrast color vegetable – I used green beans

small piece of ginger

Layer in order: base vegetable, carrot, contrast vegetable and meat. Grate ginger or put it through a garlic press and sprinkle on top of the meat.  Microwave for 5 minutes in a 500W microwave.  Serve immediately.  Dip into sauce which, depending on your ingredients, could be salad dressing, bbq sauce or anything else you think would taste good.

IMG_0304

Onion Dipping Sauce

Found in Summer Recipes edition of Orange Page Magazine (Japanese cooking magazine)

IMG_02991/2 large onion, finely diced, grated or processed in food processor (I used food processor)

1/4 cup soy sauce

2 tablespoons sugar

1 tablespoon cooking sake

1 tablespoon vinegar

1 teaspoon sesame oil

Cut/grate/process the onions and soak them in water for five minutes to remove the strong taste. While the onions are soaking, mix the rest of the ingredients together in a small bowl.  Drain the onions and add to the rest of ingredients. Stir and place in dipping sauce bowls.  Can also be served over karage or used as a salad dressing.

Note: as I am not fluent in Japanese the instructions I post may be different from the original recipe in regard to preparation method.

Okonimiyaki and something a little different

One of my friends is in town and she wants to learn how to cook some Japanese food that she can make back home.  We decided on Okonomiyaki which is like a savory pancake.  There are many different ingredients added to okonomiyaki.  For some interesting pictures look here (Japanese page).   We also decided to experiment with the concept and try some atypical ingredients as well.  The result was kimchi pork okonomiyaki and basil chicken okonomiyaki topped with sweet chili sauce.

Typical Okonomiyaki

Typical Okonomiyaki

Kimchi Pork Okonomiyaki
Based on Japanese Family Recipesby Hiroko Urakami p. 195<— great bilingual cookbook
serves four
230g thinly sliced pork
10 large cabbage leaves, slivered 
150g kimchi
4 eggs
1/3cup flour
Okonomiyaki sauce (for topping) – apparently you can mix 4tbsp Worcestershire sauce and 4tbsp ketchup for a similar effect
Aonori flakes (nori seaweed flakes – note: these are bright green, not dark like sushi nori) for topping
Katsuo bushi (dried bonito flakes) for topping
Mayonnaise for topping (best in a squirt bottle)
Beat eggs and flour in small bowl.  Place slivered cabbage in a large bowl and add egg and flour mixture.  Toss. Saute pork and kimchi in a frying pan – depending on the fat content of the pork you may need oil.  Once cooked, add to cabbage mixture and toss.  Heat a frying pan with oil (you can use the same one) and add some of the mixture to reach your desired size.  They are usually the size of a large pancake and rather thick.  Cook on medium low for about five minutes until you see small bubbles form around the edges.  Flip over and cook for two minutes more.
Place the okonomiyaki on a plate and spread okonomiyaki sauce on it, follow by mayonnaise (see picture).  Sprinkle nori flakes and bonito flakes.  Cut like a pizza or into squares and serve.
 
 

A twist on typical Okonomiyaki

A twist on typical Okonomiyaki

Basil Chicken Okonomiyaki

 
Based on Japanese Family Recipesby Hiroko Urakami p. 195<— great bilingual cookbook
serves four
 
230g chicken, cut into bite-sized pieces (I used chicken breasts)
10 large cabbage leaves, slivered 
1 handful fresh basil (feel free to add more)
4 eggs
1/3cup flour
Thai sweet chili sauce for topping
 
Beat eggs and flour in small bowl.  Place slivered cabbage in a large bowl and add egg and flour mixture.  Toss. Saute chicken in olive oil in a frying pan .  Once cooked, add to cabbage mixture and toss.  Heat a frying pan with oil (you can use the same one) and add some of the mixture to reach your desired size.  They are usually the size of a large pancake and rather thick.  Cook on medium low for about five minutes until you see small bubbles form around the edges.  Flip over and cook for two minutes more.
 
Place the okonomiyaki on a plate and spread sweet chili sauce on it.