oritsu_luv (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
oritsu_luv) wrote2010-06-19 09:43 am
oritsu_luv) wrote2010-06-19 09:43 am
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Soy Milk Nabe
Soy Milk Nabe
Ingredients
Thinly Sliced Pork (shabu shabu)...200 g
Hiki-age yuba*...4 pieces
Enoki mushrooms...one pack
lettuce...half a head
Dashi...3 cups
A Sake...2 Tbs
Light soy sauce...1 Tbs
salt...1 tsp
soy milk...2 cups
pepper...scant
shichimi tougarashi...scant
Preparation
1. Cut the yuba into 1 cm pieces
2. Cut off the stems of the enoki, and cut out the core of the lettuce and then cut the lettuce into 1 cm pieces.
3. Boil the dash in the pot, add A, add the meat and when it's changed color, add the yuba and simmer until soft.
4. Add the lettuce and simmer on low until soft.
5. Add the soy milk and bring to a boil again, then add the pepper and shichimi and eat.
TIPS
Cook the veggies and meat in the dashi. When soy milk gets to hot it can separate, so cooking the food through first makes this dish taste better.
Put in the soy milk after the ingredients are cooked. Dont' let the soy milk get too hot, it should be just warm enough not to get cold while you're eating.
* Yuba is made from soy milk skin.
recipe from Atsu!Atsu!Ninki no nabemono 101, published by shufu no tomo.
Ingredients
Thinly Sliced Pork (shabu shabu)...200 g
Hiki-age yuba*...4 pieces
Enoki mushrooms...one pack
lettuce...half a head
Dashi...3 cups
A Sake...2 Tbs
Light soy sauce...1 Tbs
salt...1 tsp
soy milk...2 cups
pepper...scant
shichimi tougarashi...scant
Preparation
1. Cut the yuba into 1 cm pieces
2. Cut off the stems of the enoki, and cut out the core of the lettuce and then cut the lettuce into 1 cm pieces.
3. Boil the dash in the pot, add A, add the meat and when it's changed color, add the yuba and simmer until soft.
4. Add the lettuce and simmer on low until soft.
5. Add the soy milk and bring to a boil again, then add the pepper and shichimi and eat.
TIPS
Cook the veggies and meat in the dashi. When soy milk gets to hot it can separate, so cooking the food through first makes this dish taste better.
Put in the soy milk after the ingredients are cooked. Dont' let the soy milk get too hot, it should be just warm enough not to get cold while you're eating.
* Yuba is made from soy milk skin.
recipe from Atsu!Atsu!Ninki no nabemono 101, published by shufu no tomo.
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