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3.04.2011

TONYU NABE (Soy milk Hot pot) 豆乳鍋 

Today, I would post Tonyu Nabe in compliance with my twitter friend's request.
In Japan, Almost it's spring season. and We usually eat Nabe(Hot Pot) in the winter.
Fortunately, Today was pretty cold as if return to winter again.
So I made Tonyu Nabe in 2 ways! One is Miso base soup. another is Soy sauce base soup. I like miso one.
Here is tips for cooking Tonyu nabe, Soy Milk curdles when heating it for too high too long too fast. Heat it up slowly, gently on low heat. OK?
Healthy!

Typical Nabe ingredients are Chinese cabbage, Long white leek, Tofu, Shiitake mushrooms, Carrot, MIZUNA, MOCHI, Chicken, Chicken meat balls, Thinly sliced pork, Shrimp, Oyster, Codfish, and so on.
you can use as many kinds of ingredients as you like!

     (Miso base soup) 1 serving
*Ingresients*
80cc water
70cc unsweetend soy milk
2 to 3 tsp Miso paste
2tsp Mirin or Sake
3 inch ×3inch KONBU(Dried Kept)

*Directions*
1. Mix water and soy milk  and Mirin(or Sake) together.
2. Add and dissolve miso.
3. Soak Konbu in.
4. Add some Nabe solid ingredients to the miso base soup.
5. Place the pot on low heat.


  (Soy sauce base soup) 1 serving
*Ingredients*
80cc water
70cc unsweetend soy milk
2 tsp USUKUCHI soy sauce
2 tsp Mirin or Sake
a pinch of salt
3 inch ×3inch KONBU(Dried Kept)


*Directions*
1. Mix water,soy milk, soy sauce and Mirin(or Sake) together.
2. Soak Konbu in.
3. Add some Nabe solid ingredients to the soy sauce base soup.
5. Place the pot on low heat.


You can dip into PONZU if you like! I like this way!
I'm hoping you'll like Tonyu Nabe. I think Nabe is very healthy!!


twitterのフォロワーさん(アメリカ人)から「豆乳鍋とラーメンの作り方を教えて欲しい。」というリクエストを頂きました。
ラーメン好きのアメリカ人は何度も見たことがあるので、そっちは驚かないけれど、豆乳鍋なんてよく知ってるなーと驚きました。
やっぱヘルシーだからかな?豆腐も人気あるものね。それに、鍋は簡単でヘルシーで美味しいもんね。

もう春だしお鍋もなぁと思っているところへ、今日のこの寒さ。
山の方では雪も降ったみたい。
そんな訳で作ってみました。


味噌味、しょゆ味、の2通りのなべだしをご紹介したいと思います。具材はもうあるもの何でもいいんじゃないか。

どうしても豆乳は塩分と反応して、もろもろしてしまうけれど、弱火でじわじわ火を通し、エンリッチ塩を使うとだいぶ違うようです。

具沢山ー。


具材は、白菜、椎茸、水菜、ニラ、人参、白ネギ、鶏肉、豚肉、肉団子、餅、タラ、白子、ホタテ、エビ、牡蠣、豆腐、うどん、マロニー、などをお好みで。

(味噌ベースの豆乳鍋のだし)1人前
*材料*
水 80cc
無調整豆乳 70cc 
あわせ味噌 小さじ2〜3
みりんか酒 小さじ2
昆布 8cm×8cmくらい

*作り方*
水と豆乳をあわせ、そこに味噌を溶かし、昆布を放り込んでおく。
そこに具材を入れ、弱火でじんわり火を通す。

(しょうゆベースの豆乳鍋のだし)1人前
*材料*
水80cc
無調製豆乳 70cc
薄口醤油 小さじ2
みりんか酒 小さじ2
塩ひとつまみ
昆布8cm×8cm

作り方は味噌と同じです。

豆乳鍋はマイルドな味なので、途中、変化が欲しい時は、しゃぶしゃぶのゴマだれや、ポン酢につけて食べても美味しいですよー。

お!と思ったらこちらにクリックお願いします。

4 comments:

  1. mochi? wow. unfamiliar with mochi in savory soups. plain or filled?

    ReplyDelete
  2. Thanks for the comment, Foodie!
    Yes, I put plain mochi! I do put Mochi in NABE, SHABU-SHABU, ZOUNI, and UDON sometimes!
    You can try put it in the chicken soup! Tell me it works!

    ReplyDelete
  3. Good to mention that Nabe is entertainment soup cooked right on the table together!
    Just had Angler fish (ankoo 鮟鱇 (あんこう) nabe on today's lunch with my friends...mmm...

    ReplyDelete
  4. Thank you for the comment, ktp!
    ANKOO Nabe!? Woooo. They look ugly but its yum! I like ANKIMO (anglerfish liver)!
    In the winter, I'm eating NABE a lot. maybe like 3 times a week. it 's fun to eat with family or friend. also, it's easy to cook and healthy.
    Enjoy your NABE meal☆

    ReplyDelete

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