Nabemono dish Part II: Shabu shabu, Yu doufu, Chanko nabe, Oden
In previous entry titled "Nabemono dish Part I:Sukiyaki", I wrote about what Nabemono dish is -Nabemono dish is type of the dish cooked and shared at the table just like fondue, and there is more Nabemono dish other than Sukiyaki dish.
Here,I like to introduce some more of Nabemono dish in Japan.
*Shabu shabu
Shabu shabu is a nabemono dish and, thinly sliced beef and vegetable will be soaked into boiling water of pot on the table. When beef and vegetable are cooked in boiling water, you then will dip them into sauce, usually citrus soy vinegar sauce called Ponzu or sesame oil flavored sauce to eat it.
You can see picture of the layout of Shabu shabu dish and, you can read more on Shabu shabu dish at wikipedia website here.
*Yu doufu
It is a nabemono dish where Tofu is cooked in dashi (kelp broth) and you will dip them into soy sauce with chopped green onion or citrus soy vinegar called Ponzu to eat it.
Tofu is very bland ingredients and it needs strong flavored sauce to eat it.
You can read more on Tofu at wikipedia website here.
You can find a recipe of Tofu burger with Udon noodle in our previous entry titled Unique ingredients in Japanese cooking.
* Chanko Nabe
Chanko Nabe dish is originally made at Sumo wrestlers' stable and served to Sumo wrestlers for them to gain weight. This dish is made in dashi (kelp broth) and it has all kinds of proteins such as chicken, fish, beef etc along with Tofu, vegetable.
According to wikipedia website, during the sumo tournament, the dish has only chicken as meat protein because they believe that sumo wrestlers should be on 2 legs, not 4 legs like cow. I have never heard of the belief before, but I thought it very interesting.
You can visit wikipedia website here to read more on Chanko nabe.
You can read more on Chanko nabe at Nipponia website here.
* Oden
Oden is very popular winter dish. It is a dish made in dashi (kelp broth), and has boiled egg, daikon radish, taro, Tofu, chikuwa, konnyaku, Tsukune, and many many more of ingredients. Ingredients or sauce is varied depending on region or household.
At our house back home in Japan, my mother used to cook ingredients in dashi (kelp broth) and we dip those into sweetened miso. This is one of those dishes I miss a lot. At winter time, some convenience stores in Japan sell Oden at cashier place as well.
What are your favorite family style dishes you would share at table with your family?
Here,I like to introduce some more of Nabemono dish in Japan.
*Shabu shabu
Shabu shabu is a nabemono dish and, thinly sliced beef and vegetable will be soaked into boiling water of pot on the table. When beef and vegetable are cooked in boiling water, you then will dip them into sauce, usually citrus soy vinegar sauce called Ponzu or sesame oil flavored sauce to eat it.
You can see picture of the layout of Shabu shabu dish and, you can read more on Shabu shabu dish at wikipedia website here.
*Yu doufu
It is a nabemono dish where Tofu is cooked in dashi (kelp broth) and you will dip them into soy sauce with chopped green onion or citrus soy vinegar called Ponzu to eat it.
Tofu is very bland ingredients and it needs strong flavored sauce to eat it.
You can read more on Tofu at wikipedia website here.
You can find a recipe of Tofu burger with Udon noodle in our previous entry titled Unique ingredients in Japanese cooking.
* Chanko Nabe
Chanko Nabe dish is originally made at Sumo wrestlers' stable and served to Sumo wrestlers for them to gain weight. This dish is made in dashi (kelp broth) and it has all kinds of proteins such as chicken, fish, beef etc along with Tofu, vegetable.
According to wikipedia website, during the sumo tournament, the dish has only chicken as meat protein because they believe that sumo wrestlers should be on 2 legs, not 4 legs like cow. I have never heard of the belief before, but I thought it very interesting.
You can visit wikipedia website here to read more on Chanko nabe.
You can read more on Chanko nabe at Nipponia website here.
* Oden
Oden is very popular winter dish. It is a dish made in dashi (kelp broth), and has boiled egg, daikon radish, taro, Tofu, chikuwa, konnyaku, Tsukune, and many many more of ingredients. Ingredients or sauce is varied depending on region or household.
At our house back home in Japan, my mother used to cook ingredients in dashi (kelp broth) and we dip those into sweetened miso. This is one of those dishes I miss a lot. At winter time, some convenience stores in Japan sell Oden at cashier place as well.
What are your favorite family style dishes you would share at table with your family?
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