Reiko's Japanese Recipes
Jul 14, 2009 15:39:40 GMT
Post by spindrift on Jul 14, 2009 15:39:40 GMT
ISHIKARI NABE
(Ishikare (place name in North Hokkaido,
Nabe = Pot).
4 slices of salmon cut in half (8)
Chinese cabbage (6 leaves - sliced in 5cm lengths)
1 large carrot (sliced thinly diagonally)
Dashi Kombu (seaweed for stock-making) 10cm length.
4 Shitake mushrooms (dried)
2 large leeks, sliced diagonally
1 block of Tofu (cut into cubes)
Miso - (bean paste) - 2 tablespoons
Choose a large pan with a lid. Fill pan with one third of cold water. Put in Kombu and Shitake (wash them). Let them soak in water for 1/2 hours. This will make the stock in which to cook the fish.
Bring to boil. Add all the ingredients (except miso) into the pot. Turn down heat. Simmer until salmon is cooked (about 20 mins). Then put Miso in at the end of cooking.
Taste the liquid. If too salty put in more water. If not enough salt, add more miso.
CAN ALSO BE MADE USING SKINLESS CHICKEN PIECES INSTEAD OF THE SALMON.
Serve with hot boiled sticky rice.
Serves 4.
STICKY RICE
2 cups sticky rice
2 cups water
Wash rice well in cold water. Put rice in saucepan with lid. Add water. (The water should cover the rice by 1 cm)....
Bring to boil. Simmer for approx. 15 minutes with lid on.
Turn off heat. Rest the rice for 5 mins.
Should now be ready.
(Ishikare (place name in North Hokkaido,
Nabe = Pot).
4 slices of salmon cut in half (8)
Chinese cabbage (6 leaves - sliced in 5cm lengths)
1 large carrot (sliced thinly diagonally)
Dashi Kombu (seaweed for stock-making) 10cm length.
4 Shitake mushrooms (dried)
2 large leeks, sliced diagonally
1 block of Tofu (cut into cubes)
Miso - (bean paste) - 2 tablespoons
Choose a large pan with a lid. Fill pan with one third of cold water. Put in Kombu and Shitake (wash them). Let them soak in water for 1/2 hours. This will make the stock in which to cook the fish.
Bring to boil. Add all the ingredients (except miso) into the pot. Turn down heat. Simmer until salmon is cooked (about 20 mins). Then put Miso in at the end of cooking.
Taste the liquid. If too salty put in more water. If not enough salt, add more miso.
CAN ALSO BE MADE USING SKINLESS CHICKEN PIECES INSTEAD OF THE SALMON.
Serve with hot boiled sticky rice.
Serves 4.
STICKY RICE
2 cups sticky rice
2 cups water
Wash rice well in cold water. Put rice in saucepan with lid. Add water. (The water should cover the rice by 1 cm)....
Bring to boil. Simmer for approx. 15 minutes with lid on.
Turn off heat. Rest the rice for 5 mins.
Should now be ready.
