Discover Japanese Food #10: Atsuko’s "Tonyu Nabe" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Nabe means hot-pot and is a style of cooking on the table, sharing with your family. It is one of the best winter dishes in Japan. Variations include shabu-shabu, sukiyaki, chanko, but this is a unique style of Nabe using soy milk. Any ingredients can be added in this recipe. Surround the nabe with your family and friends to be close to each other! 

Ingredients (serves 4-5)
200g salmon, 200g sea bass, 150g tofu, 1/2 chinese cabbage, 2 leeks, 1 carrot, 1 age, A bunch of shimeji and shiitake, 100g kuzukiri, A handful of wild rocket, 100g Udon noodle (boiled)

Base soup:
1/2 L tonyu (unsweetened soy milk), 1L kombu dashi, 3 tbsp mirin, 4 tbsp miso (smooth white), 2 tsp grated garlic

1. Slice the fish into 1.5 cm thick pieces.
2. Cut the vegetables (Chinese cabbage, leeks, carrot) so they will cook easily. Trim shimeji then tear into pieces.
3. Dice tofu into 2 bite sized pieces, cut age into triangle shapes.
4. Boil the kuzukiri until it becomes soft, about 2-3 mins. Wash in cold water to stop the noodles sticking to each other.
5. Put all the ingredients onto large plates. Set aside.

1. Pour the dashi and soy milk into the pot, simmer with medium heat. – don’t put the lid on, it will overflow.
2. Mix miso and mirin to dissolve miso well, then add to the soy milk base.
3. Place the ingredients in the pot then simmer again. – don’t boil it too much, the soy milk will become like a tofu.
4. When the ingredients are cooked it is time to eat! Try, add the grated garlic should make a taste wonderful.
5. Finally, add the udon noodle to finish with.

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