I made kinoko nabe for supper tonight. Kinoko means mushroom. I used seven types of mushroom:
Wild honey mushrooms (previously boiled and frozen), enoki,
oyster mushrooms, nameko,
maitake, bunapi (white beech),
and dried shiitake.
I made tori tsukune (ground chicken balls), as usual.
You can always replace it with any other meat. As for me, I like tori tsukune very much!
The broth was:
1,600 ml water
2 tsp instant dashi
1 tsp salt
1 tbsp soy sauce
I first simmered daikon, carrot, and thick portions of Chinese cabbage for 5 min.
水 1,600 ml
Then, my children added tori tsukune one spoonful at a time, and added some of the seven mushrooms. I added thin portions of Chinese cabbage.
My daugher asked me to take a photo of her serving bowl, so here it is.
My wife and I used these condiments: Yuzu wasabi, yuzu kosho, and kanzuri.
I liked the yuzu kosho the best.
We later added frozen sanuki udon.
January 27, 2011
Kinoko Nabe (Mushroom One-Pot Dish)/きのこ鍋
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Thanks for the recipe. I cooked it yesterday. Did some little changes according the mushrooms - got some chinese shiimane, enoki and some others but no honey coloured what's their name. And I used duck breast (in shabu shabu style slices, no cooking just put them in the hot soup at least) instead of the chicken ground meat. Wasabi was no problem, but I desperatly would like to taste this chilli-yuzu-Sauce. No yuzu available so I pureed 3 little sour dwarf oranges with a handful fresh and firy red chilli peppers and salt. My husband liked it a lot :-) Thanks again.
Kiki: Thank you! Your pureed oranges with chili peppers and salt sounds very tasty!!!
Perfect weather for our recent cold snap of -26 Celsius. 毎晩の食事はしゃぶしゃぶです。We were getting bore with the same thing. ひろゆきさん to the rescue, thank you for all the different types of nabe, especially the tomato one. I was going to ask you about that. You seem to have read my mind.
ゆずわさび、ゆずこしょとかんずりはここにありません。でも、３月に日本に行きます。 Are they easy to find in supermarket?
okasan: Yuzu kosho and yuzu wasabi are easy to find in any supermarket in Japan, but kanzuri isn't.
Visit the official website for more details:
(Sorry, Japanese only.)
I find that the following works fine in almost any nabe:
1,200-1,600 ml water
1 tsp salt
2 tsp instant dashi
1 tbsp soy sauce
Add other seasonings such as curry roux and canned tomato, and you will get your perfect nabe!
For the mizutaki style of nabe, however, you may want to use some kombu only, besides water.
Coming to Japan in March?! You must be excited about it!
かんずりのサイートありがどう。I will be in Tokyo so I will be stopping by some of the デパトlisted.
If I want to get a Japanese everyday knife, where is a good place to go? Say, around Tokyo area? And what price range am I looking at? いくらぐらいかかりますか。
okasan: It's hard to answer your question. Anyone would suggest going to Kappabashi. Another option I can think of right now is to go to Shibuya, watch the now world-famous "scramble crossing", go to Yoshizawa Riko, where Shigefusa and other knives are sold, and then go to Tokyo Hands, where modern Japanese knives are sold.
The price range depends on how much you want to pay for a knife.
Possible price ranges will include: 3,000 to 8,000 yen for a everyday knife, and 10,000 to 30,000 for a knife you will like for the rest of your life...
Thank you Hiroyuki san, I like your suggestion. That gives me a range of selections. I also read your previous article posted in 2009 about Yoshizawa Riko and Shigefusa.I found a map to the shop so I think I can navigate my way over. Every time I go to Shibuya, sitting in Starbucks and watch the scramble crossing is one of my favorite things to do - they sure have the perfect spot for that.
okasan: Another advantage of my plan: You can also visit Tokyu Department Store in Shibuya to get some kanzuri!
Starbucks! I envy you! I left Tokyo in 1990, when there were no Starbucks stores in Japan. When I was young, I used to like going to "Doutor Coffee" to sip a cup of coffee for 150 yen and a "German Dog".
okasan: I found a terrible mistak in a previous comment.
Not Tokyo Hands but Tokyu Hands.
Here is the official website of Tokyu Hands in Shibuya:
Tokyu Hands online shopping site:
Tokyu Hands, great store! I knew exactly what you mean that's why I didn't even notice the typing error!I can't remember if I ever been to the Tokyu Department Store's food floor but this time I will go for sure. I particularly enjoy the でぱちか。 One of my favourite things to do in Japan, I can literally spend hours there! There are so many exotic ingredients.....if only I had a kitchen!
'German Dog'...何ですか？？？ 150yen...you are dating yourself here! ;)
Fourth one from the top,
ジャーマンドッグ in Katakana.
Sadly, a cup of coffee now costs 200 yen, not 150 yen.
Visit one of those Doutor Coffee shops! I'm sure you will like it!
okasan: I have just noticed that the Seibu Department Store in Shibuya also carries kanzuri.
I found Yuzu Kosho in Victoria, British Colombia. My daughter is going to school there so she already picked one up for me. でも、かんずりはではありません、as expected!
I've printed out a map of Shibuya so I know where Seibu is.
ドトールのリンーク、ありがとう。 ジャーマンドッグ は美味しいそう！スタバのコーヒのほうがどとールのコーヒより高いです。 I must try when I come.
okasan: Good for you! So, you can try yuzu kosho before coming to Japan!
I like the cozy and casual atmosphere of Doutor Coffee and its inexpensive yet flavorful coffee. I hope you visit one of those Doutor Coffee shops!
I've added a small portion to my shoyu dipping sauce and the yuzu flavor add 'zing' to the food. I like it! However, if I use it by itself it is quite salty. Other then using it as a condiment, can you suggest any other use?
Regarding Japanese handcrafted knife, there is a shop in town that carries a wide assortment of handcrafted knives from various part of Japan and from different masters. When you have time, take a look and let me know your thoughts?? Here is the link:
okasan: Sorry, I can't think of any uses of yuzu kosho other than as a condiment. It's salty simply because it's a condiment! This is true of other condiments like soy sauce and miso.
Thanks for the link. My thoughts!? NO THOUGHTS, actually.
I guess they are all good knives, but quite frankly, I'm NOT interested in any of them. I'd choose cheaper knives like Kaijirushi ("Kai" in the United Unites) knives or I'd choose more expensive Shigefusa kitaeji knives. Nothing in between.
Another option I can think of is this:
I've been interested in Watanabe's knives for years!
I'm more interested in the free sharpening service they offer than the knives themselves! Actually, I' thinking of buying knives from them...
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