March 27, 2013

Making Nina/煮菜の作り方

Ingredients for 4 servings:

500 g nozawana zuke
Note: To make nina, nozawana zuke that has turned sour due to lactic acid is usually used.

10 niboshi (simmered and dried sardines used to make dashi)

2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake


Desalting nozawana zuke
1. Cut nozawana zuke into 3-4 cm lengths.
2. Put nozawana zuke in a pot, add plenty of water and simmer. Change water and simmer again. Repeat this step 2-3 times until soft.
3. Soak nozawana zuke in water overnight.

1. Put desalted nozawana zuke in a pot, add niboshi, add just enough water to barely cover it, and simmer until soft.
2. Add seasonings and further simmer.

- When simmering, add sake kasu (lees) for additional flavor.
- Serve in a bowl, and sprinkle white sesame seeds for fragrance.


野沢菜漬け 500 g
注: 煮菜を作るには、通常、乳酸発酵で酸っぱくなった野沢菜漬けを使います。
煮干し 10本

しょう油 大さじ2
みりn 大さじ2
酒 大さじ2


1. 野沢菜漬けを3~4 cmの長さに切る。
2. 鍋に入れ、たっぷりの水を加えて煮る。水を替えて、また煮る。柔らかくなるまで2~3回繰り返す。
3. 一晩水に漬けておく。

1. 鍋に塩抜きした野沢菜を鍋に入れ、煮干しを入れ、ひたひたの水を加え、柔らかくなるまで煮る。
2. 調味料を加え、さらに煮る。

- 煮る時に、酒かすを入れると美味しい。
- 器に盛ってから、白ごまをふりかけると、香りがいい。



Fräulein Trude said...

Reminds a little on Sauerkraut (salt pickled /lactobacillus pickled cabbage), but usually Sauerkraut is not that sour/salty to wash it again and again. I wonder what will happen if I mix Sauerkraut with Sardines.

Hiroyuki said...

Kiki: You have to give it a try! Add sake sake if you can! (laugh)

Hiroyuki said...

Kiki: Sorry, I meant sake kasu (lees), not sake sake. Sorry, I'm drunk!

Fräulein Trude said...

I have some Takanazuke 高菜漬 in storage, should I try this? Without Sake Sake :-)

Hiroyuki said...

Kiki: I would recommend pan-frying your takanazuke with sesame oil and other ingredients (such as soy sauce, sugar, and red pepper).
(Japanese only)

Nina is worth making only if you have plenty of well-pickled, sour nozawana.