Local Japanese home-cooking expert, owner and founder of West Hollywood shop TOIRO and author of “Donabe,” Naoko Takei Moore shares her Yose-Nabe recipe from “A Very Asian Guide to Japanese Food,” one of the next additions to L.A.-based children’s book publishing company Gloo Books‘ award-winning “Very Asian Guide” series.
Just in time for your holiday cooking needs, learn to make this “anything goes” hot pot dish, a comforting meal the whole family will enjoy. Traditionally prepared in a donabe (a clay pot) on a portable stove on the dining table, you can also cook it in the kitchen and bring the pot to the table when it’s ready to be served.
If you are in the L.A. area on Saturday, Nov. 2, you can attend the book launch event at TOIRO, featuring live cooking demonstrations, delicious food and more.
Yose-Nabe
Broth ingredients:
- 1 quart dashi (Japanese soup stockâyou can make from scratch or use a quick tea bag kind)
- 1/4 cup mirin
- 1/4 cup soy sauce
Ingredients to cook in broth:
- 5-6 leaves napa cabbage, cut into bite-size strips
- 8 ounces chicken thighs (boneless and skinless), cut into large bite-size pieces
- 8 medium shrimp
- 1 package (14 ounces) soft or medium-firm tofu, cut into cubes
- 8 medium shitake mushrooms
- 1 1/2 ounces carrot, cut crosswise into 1/8 inch-thick slices
- 3 ounces mizuna or baby spinach
Directions:
Combine the dashi, mirin, and soy sauce in a large donabe or other kind of pot (at least 2.5 liters/ 2.5 quarts is best). Set over medium-high heat and bring to a high simmer.
Add the napa cabbage and chicken thighs. Continue to simmer.
When the chicken is almost cooked through, add the fish, shrimp, tofu, shiitake, and carrot. Continue to cook.
Once everything is cooked through, add the mizuna and let it wilt.
Serve into individual bowls to enjoy!
