Itadakimasu - 2012/10/15 - Shrimp and Chicken Nabe

Oct. 15, Mon.
Rika's TOKYO CUISINE
Nabe hot-pot: Shrimp and Chicken meatballs
Cucumber and Egoma Salad with Sesame Oil Dressing
Japanese people loves Nabe hot pot! Because there is a functional reason that we can eat not only a good balance of vegetables, meat, and seafood, but also warm ourselves. Rika will teach you her original nabe, a fusion of Taiwanese nabe and Japanese nabe.
Nabe Hot Pot: Shrimp and Chicken Meatballs

[Ingredients] *Serves 4
4 tbsp sesame oil
1 clove garlic
1 to 3 dried red chili peppers
40g thinly-sliced fresh pork belly
10 cups (2L) water
One 10-cm piece kombu kelp
6 g bonito shavings
5 tbsp sake (or white wine)
2 nam pla fish sauce
1 tsp sugar
6 tbsp miso

160g thinly-sliced fresh pork belly
1 bunch water spinach
100g harusame noodle (Bean vermicelli)
1 block firm tofu, about 300 g
Green onion, chopped to taste
Chili pepper, to taste

[Shrimp meatballs]
200g uncooked small shrimp, shelled and deveined
Salt
10 cm piece of leek
1/2 egg whites
1 tbsp cornstarch
1/3 tsp salt
A pinch of grated lemon peel

[Chicken meatballs]
200g ground chicken
1/2 cup minced leek
1 egg yolk
1/4 tsp salt
2 tbsp sake (or white wine)
1 tbsp grated ginger
1/2 tsp sesame oil (or olive oil)
1 tbsp cornstarch

[Method]

1. Reconstitute the harusame noodles, in tepid water, and drain in a sieve.

2. Slice the garlic, and mince the chili peppers. Place the sesame oil in a pot, and cook the garlic, peppers, and pork slices (40g), for 5 minutes.

3. Add the water, the kombu and bonito shavings, wrapped in a paper towel.

4. Make the shrimp meatballs. Rub the shrimp with salt, and rinse, in cold water. Mince the leek. Mix the shrimp with egg whites, cornstarch, salt, and grated lemon peel in a food processor. Combine the shrimp mixture, with the minced leek, and it's done for now.

5. Make the chicken meatballs. Combine the ground chicken with ginger, salt, egg yolk, sesame oil, sake, cornstarch, and minced leek. Knead well, it's also done for now.

6. Take out the bonito shaving sachet and kombu. Season the stock, with the sake, nam pla, sugar, and miso.

7. Cut the water spinach and pork slices (160g) into 5-cm lengths. Cut the tofu into bite-size pieces.

8. Arrange all the ingredients on a plate, bring onto the table, and eat by successively adding the ingredients to the hot pot.

9. For one more enjoyable thing, add harusame noodles into the remaining soup. By sprinkling with green onion and chili pepper, this is the "shime" dish, or finishing dish.

Cucumber and Egoma Salad with Sesame Oil Dressing

[Ingredients] *Serves 2
2 Japanese cucumbers
1/2 tsp salt
5 leaves egoma (wild sesame leaves)
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp sugar

[Method]

1. Pound the cucumber, cut into bite-size pieces, and massage with salt.

2. Roll the egoma leaves, cut into thin strips, and mix with the cucumber.

3. Add the sesame oil, soy sauce, and sugar, mix well.

Further Info:
- Taiwanese stone hot pot restaurant -
Ishinabe Noguchi

Opening Hours: 18:00-23:00
Address: 1-12-11 Kami-osaki, Shinagawa-ku, Tokyo 141-0021
Telephone: 81-3-3441-8622
http://www.servers.co.jp

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