Summer is over… air is getting cooler, leaves are changing color, and that means….
Time for Nabe! Nabe is Japanese name for different kinds of hot-pots.
This is a very simple, fatty, salty, not that healty but very tasty Nabe.
- Sliced Pork some fat is good, but not too much (ours had a little too much, maybe…)
- Nappa Cabbage
- Green Onion, Shitake Mushroom, etc (Try what you got in your fridge!)
- Butter – Just a little
- Miso Sauce Paste
- Miso – 4 TBSP
- Sesame Oil – 1 TBSP
- Garlic – 3 cloves
- Sake – 1 tbsp
- With leaving one layer of the skin on, lightly wrap the garlic cloves in aluminum foil, place in a toaster oven for 3-5 min (or you may use conventional oven as well)
- Mean while, cut Nappa cabbage to about 2 – 3 inches pieces, and other vegetables to a bite, 2 bites size
- Remove the Garlic from oven, and squeeze out the garlic (it should be steamed and become somewhat soft paste) into a bowl.
- Add Miso, Sesame Oil, and Sake to the bowl, and mix well using a spoon
- Spread the Miso Paste to the one side of the Nappa Cabbage, and place it in a pot facing Miso side up (just one layer)
- Place a layer of sliced pork
- Place another layer of Nappa with Miso Paste on one side, and repeat the layers
- If you have any other vegetables you want to add, just put in between layers
- Add a couple spoon full of Sake to the pot, drop a little piece of butter on top, place the lid, and place the pot on a stove
We had some Chinese meat ball, so I through those as well…
- Medium heat until the pot gets hot, then reduce to low-medium heat, and cook for 30 min or so
- The juice from the vegetable will be the soup, and no needs for the dipping sauce
Depending on how salty you’d like, adjust the amount of miso to your liking.
If you don’t want it to be oily, use leaner pork, but you can’t skip the little piece of butter or it does not have the depth to the flavor!
This matches really well with a bowl of white rice!