Tag Archives: carrot

Nabe

I love Japanese food and I enjoy cooking it now and again.  The rest of my family aren’t quite so enamoured of it I’m afraid.  I think they find it rather bland and boring but I love the simplicity of it and how the ingredients are allowed to speak for themselves rather than being overwhelmed by seasoning and sauces.  Tonight I made Nabe with Renkon Chips and Deep Fried Tofu

Nabe, or Nabemono, is essentially a one pot stew, traditionally cooked at the table in a particulat dish, the nabe, but I did it on the stove in a large casserole dish.  You don’t have to stick to this recipe in the least, just adapt to what you have in stock.  Shitake mushrooms make an excellent addition.  The dashi and konbu and renkon (the dashi is a powder that you add to water to make dashi stock, the konbu is dried seaweed and renkon is lotus root) are the only speciality ingredients and you can get them at any decent chinese supermarket or japancentre.com have all three in stock at the minute .  I actually got my konbu in Sainsburys originally.    

Nabe

Serves 4

2 sachets dashi powder
1 strip konbu, wiped with a damp cloth
3 chicken breasts, cut into chunks
1 large carrot, cut into chunks
1/4 head white cabbage, cut into thin strips
1 small tin water chestnuts
a small handful of thinly sliced lotus root
1 leek, chopped
1/2 a block silken tofu, chopped
3 spring onions, chopped

– Add the dashi powder and konbu to a large pot of boiling water.
– Bring to the boil and add the chicken breast. 
– After 5 minutes add the carrot, cabbage, water chestnuts and lotus root to the pot. 
– After 20 minutes add the leek and tofu. 
– Continue to heat until all of the vegetables are cooked, about another 5 minutes. 
– Sprinkle the spring onion on top before serving. 

When varying the contents adjust when you add things dependent on how long they take to cook: meat, root veg, soft veg and take care with the size of your chunks.

Advertisements

Leave a comment

Filed under Easy, Japanese, Mains

Vegetables

What is a roast without vegetables?  I love vegetables!

I usually steam most of my veg.  If you don’t have a steamer I very much recommend getting one.  I use mine a lot for both veg and especially for Japanese foods.  I even have a microwave steamer, technically for doing rice and pasta, that I use for making individual portions although the timings are very different for that.  If, however, you don’t have one then you can improvise with a sieve and a pan. 

Vegetables!

These are guidelines more than anything, if you cut your veg bigger than I do or choose larger potatoes then they’ll take longer to cook.  Test before serving by poking with a sharp knife.  The knife should slip easily through the vegetable if it’s cooked. 

New Potatoes – 25 minutes
Brussel Sprouts – 20 minutes
Carrot slices – 20 minutes
Corn on the cob – 10 minutes
Asparagus – 10 minutes
Brocolli – 7 minutes
Edamame in pods – 5 minutes

I like to stirfry courgette slices in a little butter or olive oil, they take about 10 minutes on a low to medium heat.  They’re cooked when they start to go soft and a bit see through. 

Sweetcorn from a tin is best done in the microwave.  Drain, tip into a dish with a small knob of butter, cover and microwave for 2 minutes. 

Leeks in Creamy Sauce

2 leeks
a knob of butter
3 tbsp corn flour
1 pint milk

– Clean, if necessary, and horizontally slice your leeks. 
– Put them in a microwaveable dish with a good splash of water (about 5mm in the base is good) and a pinch of salt. 
– Cover and microwave for 7 minutes. 
– In the meantime make a white sauce by melting the butter in a heavy bottomed pan and whisking in the cornflour to make a paste. 
– Remove the pan from the heat and add the milk and a pinch of salt. 
– Place the pan back on the heat and whisk constantly until the sauce thickens.
– Drain any remaining water from the leeks and then pour the white sauce over the leeks. 
– Place in the oven to keep warm until serving. 

Braised Cabbage

Cabbage, any colour.  I prefer white.
a knob of butter
a splash of water

– Chop or tear the cabbage into small pieces. 
– Melt the butter in a heavy bottomed pan, add the cabbage and sprinkle with salt. 
– Stir until the cabbage is nicely coated with butter and starts to ‘pop’. 
– Add the water, cover and keep on a medium heat until the water is absorbed and the cabbage tender.  When it is cooked it will have become ever so slightly transparent.

1 Comment

Filed under Easy, Sides

Pork Ramen

Pork Ramen

Serves 4

1 pork fillet (I’d give you a weight but I threw away the package.  Mine was about 6″)
sesame oil
1 tbsp chilli flakes
1 tbsp sesame seeds
1 tsp mixed spices
1 litre chicken stock*
1 clove garlic, bruised (press down on it with the flat of your knife)
1 chilli, cut in half
1″ chunk ginger root, cut into smaller chunks
3 pak choi
2 packets instant miso (Mine has tofu in it too)
5 tbsp soy sauce
2 bundles of ramen noodles if you can find them or 2 nests of egg noodles if you can’t
1 carrot cut into matchsticks or julienned
1/2 can bamboo shoots (select the best looking ones)
2 hard boiled eggs

– Heat the oven to Gas mark 7.
– Drizzle sesame oil oven the base of an oven proof dish then put in the chilli flakes mixed spices and sesame seeds. 
– Roll the pork fillet in this until it is coated all over. 
– Leave it to stand for about 10 minutes to absorb the flavours and then roast it for 25 minutes. 
– Let the meat stand for 10 minutes then slice into thin slices. 
– Take the chicken stock and add the garlic, chilli and ginger.  Bring to the boil in a large pan for 5 minutes. 
– Fish out the bits so you’re left with a clear stock.
– Slice the pak choi into quarters and cook in the stock for 7 minutes.  Drain and put 3 quarters in each bowl.  
– Add the instant miso and soy sauce to the stock.  Stir until it’s combined. 
– Cook the noodles as per the packet instructions then divide equally between the bowls. 
– Divide the carrots, bamboo shoots, half a boiled egg** and sliced pork between the bowls. 
– Arrange everything nicely then ladle the stock over the top. 
– Serve with a dash of chilli oil. 

* See next post for how to make chicken stock from scratch. 
** Obviously you see no hard boiled egg in that photo.  That is because they are still sitting in the fridge.  I forgot them, oops!

Leave a comment

Filed under Easy, Japanese, Mains