Mittwoch, 1. Januar 2014

New Year noodle soup

We started the New year with a bowl of leftovers. Yesterday evening we had a late dinner: our alltime favorite hot-pot/nabe dish. It is so nice and cosy to sit around the table, chat and fish for a piece of meat or a mushroom or vegetable from time to time...
Hot-pot is so easy to prepare, can be prepared well in advance and it takes time to be consumed.
Basic ingredients are a chicken broth (very light, not salted but spiced up with bonito flakes. I used the flakes to prepare a Ponzu sauce and let the squeezed flakes soak in the warm broth for 30 minutes, filtered the broth).

The broth was kept in a bigger pot over a gas burner on top of the table.
In went:

Just to be dipped in and to be eaten after 1 minute max.
  • beef, loin, fatty, sliced thinnly 
  • pork, loin, sliced thinnly
  • young chard leaves (chard is still growing in my raised bed)
  • rucola leaves
 Should be simmered a little longer:
  • mushrooms: oyster, king oyster, enoki, shimei,
  • daikon radish cut into rounds (to be let simmering until the very end 2h +)
  • spring onions, cut into longer pieces
  • carrots cut into flower shaped rounds
  • snow peas

I prepared sesame sauce and ponzu sauce especially nice with the meat.
Sides: pickled daikon, quick pickled cabbage, carrots and bell peppers, smoked oysters in mustard-spring onion sauce.

Today we just had some mushrooms, long simmered daikon and some deeply flavored broth left over. The meat was gone... I added some more water to the broth and a little salt and soy sauce and a sip sake.
Boiled 2 eggs and deep-fried 100 g tofu, sliced some leek, cut a few snow peas into strips and harvested some more chard leaves, cooked some soba and here we are - super delicious noodle soup:

Happy New Year!


Hiroyuki hat gesagt…

Happy New Year!

Broth from chicken, beef, and pork? That sounds very delicious!

As for us, we had toshikoshi soba and toshitori zakana (salmon) on New Year's Eve, and had o-zoni and osechi (almost all of which are store-bought) on New Year's Day, like we usually do.

Fräulein Trude hat gesagt…

As I read in a newspaper most Japanese buy their osechi and they don't even like to eat osechi, it is just to keep up the traditions. Best liked are the black beans. There was once a traditional german new years dish I also don't like to eat: carp. Carp scales are lucky items (more money the upcoming year). Kind of a lost tradition, maybe older folks still eat them.