Japanese - Nabemono


Japanese - Nabemono Dish nabemono usually prepared cold winter days, and even more often in the evenings.It presents a pot boiling in the middle of the table.By tray table dish full of raw foods, together engaged in cooking and eating immediately nabemono of common pot.Prepare the most fish, seafood, chicken, meat, and, in addition, usually vegetables, in general, all that is at hand.

Restaurants nabemono usually decorated in a rustic style, illustrating the origin nabemono rural Japan.Nabemono prepared as in bars, eateries idzakaya, restaurants and cuisine in private homes.

Nabemono may vary , depending on the ingredients.Most popular: oysters, cod, salmon, turtle meat, scallops and chicken.Chanko-nabe - cuts of chicken, seafood, potatoes and vegetables - a mandatory meal of Japanese sumo wrestlers as very satisfying.Another well-known all over the world view nabemono - sukiyaki, which is made from beef.Since nabe dishes are prepared quickly, the products retain their taste and properties.Participants can enjoy a

variety of meal tastes, pulling and eating from the pot turns various vegetables and seafood.Instead eaten food into the pot throw new.The longer the meal, the more liquid in the pot is saturated with flavor in her upcoming products.

Lunch or dinner with nabemono is actively involved in the preparation of all who sit at the table.There are special tables with built-in burner nabemono, but you can just put a portable tile (in Japanese restaurants give a special brazier with charcoal).On burning stove put a large metal or clay pot with boiling water or broth.When the liquid boils, piece by piece, you can add products to the bowler.

first put the fish, shrimp and mushrooms, because they are preparing for the longest time.Then you can add very hard vegetables like carrots.Such seasoning as grated radish and red pepper are added in the individual cup with ponzu sauce (soy sauce with citrus flavor).The fastest in the preparation of foods such as tofu and chrysanthemum leaves, are added before the start of a meal.Keep an eye on them, and quickly remove, or they digest and break up into pieces.Ends lunch usually noodles or rice - they are added to the pot to absorbed liquid residue, by that time had a very rich flavor.One tip - necessarily need a wooden spoon for collecting foam broth.

Special nabemono enjoys popularity in the late fall and winter .Some species, such as sukiyaki, prepared at any time of the year.The style is usually prepared nabemono exotic meats: wild boar, venison and horse meat, it can also be found on the menu of national Japanese restaurants.

List dishes nabemono , which can be found in a Japanese restaurant menu:

sukiyaki - thin strips of beef with vegetables.
shabu-shabu - thin strips of beef cooked quickly in the water.
Ёse-nabe - from vegetables and seafood (and / or chicken).
Thiry-nabe - fish and vegetables.
Tara (Fortaleza) -nabe - cod and vegetables.
kaki-nabe - from oysters and vegetables.
Dote-nabe - from oysters and vegetables with miso (soybean paste).
Midzutaki - chicken and vegetables.
Yudёfu - tofu, boiled in hot water.
Udon females - from fish and thick udon noodles.
Suppon-nabe - Turtle meat.Ishikari-nabe
- salmon and vegetables with miso and butter.
Sakura-nabe - horsemeat.
Botan (inosisi) -nabe - wild boar.Chanko nabe-
- a satisfying dish of the various ingredients, popular among sumo wrestlers.
Tori-niku - chicken.
Sakana - fish.
Bout-nick - pork.
Ebi - snail

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