Samstag, 21. Januar 2012


Hiroyuki wrote about a nabe with Ramen and chicken meatballs. Today it was rather ugly and chilly and I decided to make something similiar to Hiroyuki using ingredients I had in storage:

  • Instant dashi
  • 1/3 daikon, cut in thick slices
  • 2 carrots, cut in smaller slices
  • some green beans, halved
  • 1 tablespoon dried porcini mushrooms, soaked in water beforehand
  • 1 dried shiitake, grated finely
  • grated ginger, juice only
  • a small piece kombu
  • 2 spring onion, sliced
  • soy sauce
  • mirin 
  • salt
  • roasted sesame oil
  • 100 g rice noodles 

I just made dashi stock from one bag bonito dashi powder and 1 1/2 l water and threw in what I found (vegetables, procini mushrooms, grated shiitake), Kombu. I spiced the stock with some soy sauce, mirin, salt and ginger juice - just to my own taste. I did not messure the amounts. I cooked it with lid on until the daikon was nearly done - maybe 10 minutes

Interesting are these japanese chicken meatballs called Tsukune.
I read that chicken meatballs are made from chicken thigs (meat and skin) but I had 1 chicken breast in the fridge - bare naked without skin. Maybe not the best choice concerning deep chicken flavors but it worked out:
I chopped the chicken meat with my chef kitchen knife until finely minced together with a small spring onion. I added
  • 1/2 teaspoon grated ginger, 
  • 1 small dash soy sauce,  just a few drops
  • 1small pinch salt, 
  • a little chilli powder
  • black pepper
  • 1 teaspoon starch 
and rubbed it together in a plastic bag. Later on I used a tablespoon to form the meat balls. Afterwards it was just simmering in the soup for a few minutes more. This kind of meat balls have a soft and tender texture and they are not as compact as meat balls made from ground meat:: I will never use ground chicken meat for chicken meat balls again.

Later on we just added the cooked noddles to our soup bowls and some broth with vegetables and Tsukune to our liking. I added some roasted sesame oil too.


Hiroyuki hat gesagt…

Thank you for showing us your version of nabe, which sounds much better than my very simple one.

You have to thank my wife, because I was going to make pan-fried tsukune, but when I told my wife that I was going to make tsukune for supper, she thought I would make tsukune nabe. So, I changed my mind and made nabe instead.
I didn't bother boiling the ramen noodles in a separate pot but simply add them to the nabe. In fact, I liked the texture of half cooked ramen noodles (laugh).

Fräulein Trude hat gesagt…

Oh this was nothing special and I don't think it was better than yours. You are the nabe specialist not me.
Ramen noodles: I thought you used some sort of instant ramen? This kind of noodles: just pour hot water and wait 2 minutes or so. How could they be halved cooked? Quick in too quick out (laugh - sorry).

Hiroyuki hat gesagt…

I'm no specialist on nabe. Do you know the funny word nabe bugyo 鍋奉行? It refers to a person who is willing to order others what to do to make nabe, when to put certain ingredients and when to start eating them.

You just add instant ramen noodles to your nabe, and in one minute or so, you can have them half cooked!