Yose-nabe is a Japanese version of bouillabaisse. Soup stock and ingredients are put in a earthenware pot and heated; four or five persons sit around it, put soup and ingredients from the pot into their own bowls and eat. Typical ingredients include fish, shellfish, a variety of vegetables.
Preparation of Ingredients
Ingredients Preparation White-meat fish fillets We often eat puffer, cod, goosefish and so on in my home. Oyster Wash oyster carefully with salted water or grated radish. Neon flying squid Take the arm and guts out of squid, wash inside and chop. Hard clam Soak in slightly 3% salted water with cover for 5-6 hours to remove sand. Rinse well. Sardine ball Cut the heads off just behind the gills of sardine. There are harder bones in the stomach cavity, so cut away a portion of the abdomen on a diagonal from the head end. Remove the intestines. Wash the sardines well in ample cold water until it runs clear. Grind sardines in a earthenware morter. Add fresh ginger juice, finely chopped scallions and flour (3 tablespoons per 5 sardine). Grind till becomes sticky. Make 1 inch sardine ball.
Ingredients Preparation Chinese cabbege Boil lightly. Cut into 2 inch pieces. Welsh onion Cut into 2 inch pieces diagonally. garland chrysanthemum or spinach Remove stems. Cut leaves into 2 inch pieces. shiitake Remove stems. Make a crisscross incision on the tops for a decorative touch.
Ingredients Preparation tofu Cut the tofu into 8 equal pieces. Ito (thread) konjak Boil water in pot, put a pinch of salt, boil the ito konjak for 2 or 3 minutes and cut into about 2 inch. kombu Important ingredients for make a soup stock. sake remove smell of fish. Ponzu-joyu Mix 1 tablespoon lemon or yuzu juice, 2 tablespoons rice vinegar, 5 tablespoons soy sauce and 5 tablespoons soup stock.
- Put 4 inch Kombu in earthen pot and pour 2 cups water. Leave for 30 minutes.
- Prepare ingredients.
- Heat the pot. As soon as water comes to boil, put in white-meat fish fillets and/or sardine ball.
- When water comes to boil again, take away harshness. Add 1/2 cup sake and 2/3 tablespoon salt.
- At the dinner table, put vegetables and other seafood in order of time required to cook each. When ingredients are cooked, spoon into a small bowl containing ponzu-joyu.
Are you full? Can't you fasten your belt for overeat!? But, wait a minute. Do you forget anything? So, at last you ought to eat ojiya (simmer cooked rice in remains soup) or udon (simmer noodles in remains soup). This is also tasty.