Japanese Chanko-Nabe stew
Serves 4
INGREDIENTS
400 g Chicken broth (or vegetable)
200 ml dashi
1 tbsp white miso
3 tbsp mirin
2 tsbp cooking sake
2 tbsp soy sauce
1 tbsp yuzo (or half a lemon squeezed)
1 tbsp finely minced ginger
2 garlic cloves, minced
1 carrot, cut into cut half moons
handful shitake mushrooms, sliced
Enoki mushrooms, small handful
3 inch daiknon, sliced into thin half moons
1 swede or turnip, sliced into thin quarter moons
pinch wakama (dried seaweed)
3 spring onion, finely chopped
250g tofu, cut into cubes
150g prawns
1 tbsp sesame oil
1tbsp sesame seeds
Togarashi, for sprinkling (highly recommend!)
INSTRUCTIONS
·
To make the broth- combine the broth, dashi,
sake, mirin, ginger, garlic, sake and miso in a pot over a medium heat and
bring to a simmer, stir well.
·
Then add the sliced vegetables and wakama cook
until tender
·
Then add the tofu, prawns and spring onions.
Take off the heat and allow the prawns to cook through before serving. add
sesame oil, and garnish with sesame seeds and togarashi
·
Serve with steamed jasmine rice or soba noodles
