January 22, 2011

Tomato Nabe/トマト鍋

I made tomato nabe for supper tonight.


1,200 ml water
2 tsp instant dashi
50 ml soy sauce
50 ml mirin
Dashi, soy sauce, and mirin ratio = 24:1:1
1 can (400 g) whole tomatoes

2 potatoes
1 large onion
1/2 carrot
1 bunch mizuna
4 leaves Chinese cabbage
1 bag enoki

For tsukune (ground meat balls):
300 g ground chicken
1 egg
1/2 tsp salt
1 knob grated ginger
Add some katakuriko (potato starch) to adjust the softness, if required.


1. Put water, instant dashi, soy sauce, mirin, and canned tomatoes in a donabe.
2. Add carrot, potatoes, onion, and thick portions of Chinese cabbage to the donabe.
3. Bring to a boil, simmer for 5 min.
4. Add enoki, thin portions of Chinese cabbage, and mizuna.
5. Add tsukune one spoonful at a time.



水 1,200 ml
出汁の素 小さじ2
しょう油 50 ml
みりん 50 ml
ホールトマト 1缶(400 g)

じゃがいも 2個
玉ねぎ 大1個
ニンジン 1/2本
水菜 1束
白菜 4枚
えのき 1袋

鶏挽き肉 300 g
卵 1個
塩 小さじ1/2
すったショウガ 1カケ


1. 土鍋に、水、出汁の素、しょう油、みりん、缶詰のトマトを入れる。
2. ニンジン、じゃがいも、玉ねぎ、白菜の厚い部分を入れる。
3. 沸騰させ、5分煮る。
4. えのき、白菜の薄い部分、水菜を加える。
5. つくねを一さじづつ入れる。

The broth was very flavorful. I later added 1 can (400 g) diced tomatoes, plus 400 ml water, 25 ml soy sauce, and 25 ml mirin. The broth become even more flavorful!
汁はとても美味しかったです。後で、さいの目のトマト缶(400 g)、水400 ml、しょう油25 ml、みりん25 mlを足しました。汁はもっと美味しくなりました!


torwen said...

I will try this with tofu balls instead chicken - a perfectly vegetarian nabe ... yumie!

Hiroyuki said...

torwen: Thanks for your comment.
If you want to make it vegetarian, I would suggest other broth recipes like:
2 can (400 g x 2 = 800 g) diced or whole tomatoes
800 ml water
Dried shiitake mushrooms and/or 4 tbsp kinako (roasted soybean powder)

As you may know, fu (wheat gluten) is also a good substitute for meat.

As I mentioned somewhere in my blog, kinako is a great source of glutamate.