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How to make nabe
In this Hokkai Tutorial chef Kuniyoshi Ohtawara shows how he makes nabe. Nabe is a traditional Japanese dish that consists of homemade broth, in which you cook all kinds of fish and vegetables. Chef Ohtawara has chosen Ebi (shrimps), Buri Sashimi (sashimi of kingfish), Sake no Kirimi (salmon fillets), Tara no Kirimi (cod fillets), Hotate (scallops) and Madai (red sea bream, temporarily out of stock).
In Japan, this hotpot is not only a festive dish, but also a festive way of eating. Sitting around the pan together feeling connected to each other which is important, especially during the Holidays.
Preparation method: Nabe
- Put 1 liter of water and 5 grams of kombu in a pan and bring to a boil.
- Carefully place the vegetables in the pan in a nice order. Tip: start with carrots and other hard vegetables that take longer to cook.
- Add the fish and follow the same tip as step 2. Start with fish like Start with fish such as Ebi, Sake no Kirimi and Tara no Kirimi that take longer to cook and add sashimi last.
- Let it cook for 5 to 10 minutes.
- Meanwhile, prepare the lemon ponzu and goma sauce.
Lemon ponzu: mix 200 ml soy sauce, 180 ml lemon juice, 90 ml boiled mirin, 5 grams bonito flakes (optional) and 2 grams kombu (optional).
Goma sauce: mix 100 grams of tahini, 100 ml of boiled mirin, 50 ml of boiled sake and 100 ml of soy sauce. - Serve the nabe with the lemon ponzu and/or the goma sauce. Meshiagare!
Preparation method: Seafood Sukiyaki
- Heat 250 ml sake, 200 ml mirin, 150 ml soy sauce and 80 grams sugar in a pan on the stove.
- Carefully place the vegetables in the pan in a nice order. Tip: start with carrots and other hard vegetables that take longer to cook.
- Add the fish and follow the same tip as step 2. Start with fish like Start with fish such as Ebi, Sake no Kirimi and Tara no Kirimi that take longer to cook and add sashimi last.
- Add 100 ml water and let it boil for 5 minutes. Meshiagare!
