nabemono

Exploring Hakodate, Japan

Thumbnail image for Exploring Hakodate, Japan

Sponsored by the JNTO (Japan National Tourism Organization). Hakodate, Japan Like all of the places we visited on this trip, I kept wishing I had weeks more time in Hakodate because we only had time to scratch the surface on everything that there was to see and do (and eat!).  We caught a shinkansen (a bullet […]

Read More →

Three Mushroom Vegetarian Nabeyaki Udon

Thumbnail image for Three Mushroom Vegetarian Nabeyaki Udon

Three Mushroom Vegetarian Nabeyaki Udon Makes 6 to 8 servings For the mushroom stock: 7 cups water 1 piece kombu (approximately 12-square inches in size) 1 ounce dried shiitake mushrooms For the soup: 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 4 cloves garlic, finely minced 1 rounded tablespoon grated fresh ginger 6 […]

Read More →

Nabeyaki Udon

Thumbnail image for Nabeyaki Udon

Nabeyaki Udon Makes 5 servings 6 ounces fresh spinach leaves 6 cups dashi (basic Japanese sea stock) 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon finely grated ginger 2 large carrots, peeled and thinly sliced on the diagonal 2 leeks, cleaned and cut into 1-inch slices on […]

Read More →

Tori No Mizutaki—Chicken & Vegetable Hot Pot

Thumbnail image for Tori No Mizutaki—Chicken & Vegetable Hot Pot

Tori No Mizutaki—Chicken & Vegetable Hot Pot Makes approximately 6 servings Recipe Notes: If you can’t find shiitake mushrooms, you can use your favorite mushrooms instead.  For a heartier meal, serve this nabe with steamed rice or noodles. 8 cups water 1 large piece of kombu (about 30 square inches) (optional) 4 boneless, skinless chicken […]

Read More →