Friday, August 31, 2007
Marie (Yi's friend?), you'll have to wait a while till I get into the mood to do chinese firepot/steamboat. But I did a simple Japanese firepot tonight and I hope you'll try cooking it too. Yosenabe is one-pot cooking (there's also sukiyaki, mitzutaki, teppanyaki, shabu shabu, all one-pot table cooking) at the dinner table, and it is a great way to eat with close friends and family. Be careful. It's so good and fun, you can eat till everything is finished and you can't walk straight. That's why we are lying around like seals instead of going out to watch the Merdeka Day fireworks.
Chicken, cut into small pieces
fish (salmon, any firm white fish), in small chunks
clams or oysters or scallops
mushrooms, shiitake (cut an X into the caps) and enoki
white tofu, in small chunks (pare off the outer skin to get a silkier tofu)
harusame noodles, soaked
carrots, in small slices
leeks, sliced diagonally
2 litres of dashi stock (boil 2 litres of water, add 2 1/2 T of dashi granules)
3 T Kikkoman soy sauce
3 T mirin
--mix above to make a light stock.
1/2 daikon (white carrot), grated finely
juice from 1 lemon
1 T grated fresh ginger
1/2 cup of the above dashi stock
--mix together. this is 'ponzu' sauce, for eating seafood. Serve Japanese 7-spice powder on the side.
1. Cut cabbage, separating the harder stems from the softer leaves. Blanch spinach and leaves of the cabbage briefly. Squeeze water out. Lay the spinach over the cabbage and roll up. Cut into 2 cm lengths.
2. Arrange the ingredients nicely in a flame-proof ceramic or Japanese iron skillet. Do not overload because you can cook in batches.
3. Put skillet onto a table top burner, add some stock, cover and boil. Eat the chicken last as it takes longer to cook. Add water or stock as you continue cooking the next batch. This is not sukiyaki; stock should be light, not too salty and should just cover the veg and meat.
Note: Each person should be given his own scoop and ladle. Serve rice with yosenabe.