Sesame Nabe

             

Sesame is effective for revitalizing and anti-aging.
Enjoy the Japanese popular winter hot pot “Nabe” with various seasonal vegetables or mushrooms together in flavorful broth.

             
 
kombu
sake
sake
shoyu
miso
white sesame pasete (tahini)

 

Ingredientsfor 4 servings

  • Tofu400g
  • Thin fried tofu1 sheet
  • Mushrooms300g such as shiitake, shimeji, enoki etc.
  • Cabbage300g
  • Bean sprout200g
  • Green leaf vegetable such as shungiku and spinach
  • Carrot
  • 【Dashi Stock】
  • Kombu Dashi1 litter
  • Sake3 tablespoons
  • Mirin2 tablespoons
  • Shoyu 3 tablespoons
  • Mugi miso 3 tablespoons
  • Shiro miso2-3 tablespoons

Directions

  1. To make Kombu dashi, put 10 cm x 10 cm Kombu in 1 litter of water and leave it in fridge over night. Adding 2 – 3 pieces of dried shitake will enhance the flavor and umami of the stock. Mix all ingredients of dashi stock well.
  2. Drain tofu. Remove the oil of thin fried tofu by boiling and drain. Cut mushroom, cabbage, carrots, and green leaves.
  3. In Donabe (or earthen pot), braise or Mushini mushroom and vegetables lightly with lid.
  4. When the steam comes out and vegetables become slightly soft, add the stock, tofu, thin fried tofu and cook further. Add bean sprout at the end. Serve in soup topped with ground sesame and chili paste if preferred.
  5. When finish eating vegetables, add pre-boiled udon noodle to the remaining soup or add cooked rice to make Japanese risotto which is the very typical way of enjoying Nabe to relish the wonderful soup from the various ingredients.


  6. Other ingredients recommended for Nabe: Harusame, Zenryu-fu (soaked and squeezed), Genmai Mochi, Ponzu (for dipping sauce)

     

     

    Recipe by Seishoku Macrobiotic Association.

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