November 15, 2014

Our First Mushroom Nabe in This Season/今シーズン最初のきのこ鍋

In this year's mushroom hunting season, the particular tree in a secret spot has been very productive, yielding incredible amounts of hiratake (oyster mushrooms) so far. This is our third harvest from the tree.
My son asked me to make kinoko nabe with some of these hiratake, and I wanted to boil them all before putting them to the nabe (pot). My son insisted that we put raw ones. I gave in, and selected less soiled ones to put in the nabe. I boiled all the others.
Raw ones:
I bought one bag each of buna shimeji and enoki because I thought that kinoko nabe with only one species of mushroom would not be quite right. Shown on the right is a bowl containing ground chicken + finely chopped naga negi + salt + grated ginger + katakuriko (potato starch).
The nabe contains daikon, carrot, and some kind of green given to us by an acquaintance.
We later added two blocks of instant udon noodles.


Fräulein Trude said...

Looks yummy!

Hiroyuki said...

Kiki: Yes, it was!

Miko said...

Hi Hiro Oishi desu neh ! The stock izit just water ginger and after simmer mushrooms you add potato starch to thicken the Soup ? Can add shoyu or mirin ?

Hiroyuki said...

Miko: Sorry, I should have been more specific.
No ginger in the stock. No potato starch to thicken the soup.
The grated giner and the potato starch are in the ground chicken "tsukune" (roughly, meat balls).

The stock was:
1,200 ml water + 2 tsp instant dashi + 1 tsp salt + dash of soy sauce

While the diners were having the ingredient and the stock, I added additional hot water and instant dashi several times.