title . introduction . about ikuno . journal . photos . recipes . links . email sabine Japanese Cooking with Sabine basic ingredients . all recipes Okay - you are halfway there! You opened up this part of the website, so you must be interested in making some Japanese food! Bravo! It`s really not that tough, provided that you have some basic ingredients. I am including recipes that I like - some of them are considered pretty fancy - made for special occasions, while others you could find on the dinner tables of Japanese families on normal nights. Basic Japanese cooking is not as complicated as what you would get at a Japanese restaurant back home. Often, you will find things like fried rice or noodles, fried fish, some boiled vegetables (like spinach or seaweed) and tsukemono (Japanese pickles). You will almost always find a bowl of plain, white rice, and a bowl of soup sitting there beside your plate. At tleast this is what my research has turned up! So put on your aprons and ganbatte (good luck)! Okay! You should be good to go for the basics! Are you ready to try your hand at being the "Iron Chef?" Wednesday, September 24, 2003 Kimuchi (Kimchi) Nabe   MMMMM!!!! Winter cooking is back! Nabe is just a form of stew - but everything cooks quickly, unlike our stews in Canada and the US. There are special Nabe pots in which to make it, but a deep-dish electric frypan would work well too! you need: dashi - to fill the pot 2/3 miso - about 3 tablespoons garlic - about 3 teaspoons a couple of pounds (a big tub) of kimchee (kimuchi) perhaps some cayenne or other spices if you want to make it spicier salt and pepper to taste - Toss all this into the frypan to make the broth. Let it simmer while you prepare the vegetables and other foods. What to put into the nabe: -seafood or other kinds of meat (we actually made ours one time with cow stomach and pork rinds - and it still tasted good!) - vegetables such as eggplant, carrots, mushrooms, really, anything is OK - but I wouldn`t put in anything too starchy like potatoes! - tofu (momen) and/or konnyaku Basically, just throw it all in the broth and let it cook. Put a little bit of broth into a small bowl and with your chopsticks, pull out what you want to eat. Serve with rice. AND... after it is all done, save the broth! The next day, take the left-over rice (you want at least a couple of cups of rice if you have a lot of broth!) and add it to the broth - let it boil until it all thickens (you can add veggies and stuff if you want) and becomes a sort of...well... kimchi risotto. Turn off the heat and crack a raw egg over the top (now it is becoming kimchi bibimbap!) and serve warm! Yum, yum!!! 9/24/2003 06:58:00 PM This page is powered by Blogger. Isn't yours?