Make mine quick, easy and wholesome
Nabemono is a popular Japanese hot pot dish typically eaten during winter, but it is a perfect year-round meal for the health conscious, time-strapped or kitchen novice.
No oil is used in nabemono. Bonito flakes, a dash of sake and a sprinkle of salt are employed to create a flavourful broth known as dashi, and this boiling liquid is used to cook whatever you fancy. This recipe, by Teppan Chiu Japanese Restaurant on Prince Edward Road West, suggests a mixture of seafood and mushrooms, but the variety and quantity of ingredients is really up to you.
The meal is quick and easy to prepare. And let's be honest: dunking food in water is a cinch for even the most culinarily challenged.
Mixed seafood sake pot Serves 1
1 tbs bonito flakes
A small bunch of enoki mushrooms
1 piece fresh shiitake mushroom
3 slices carrot
1 piece Chinese cabbage
1 piece Shanghai cabbage
1/3 stalk leek
1 Japanese scallop
1 piece salmon
1 piece squid
1/4 tsp salt
11/2 tsp sake
Soak bonito flakes in water for 15 minutes. Strain and set aside.
Rinse and drain all the ingredients.
Trim the enoki and shiitake mushrooms. Slice cabbage and leek into strips.
Blanch all ingredients and place in a small pot. Add bonito flakes, salt and sake.
Cook over medium heat for 5-10 minutes until done and serve.
Recipe provided by the Health Department as part of its EatSmart@restaurant.hk campaign. This is the final recipe in this series. For more information, go to restaurant.eatsmart.gov.hk