![]() All the best flavors of the nabe are intensified by the rice and soup, and some people say the zosui is the best part of the meal. Stir just once, and serve immediately in rice bowls. Just before serving, turn off the heat, whisk two raw eggs in a bowl, and add all at once to the nabe. As the rice thickens the soup, it turns into a sort of savory porridge akin to Italian risotto, called zosui. Return to a boil, and add two cups of cooked rice. Full of flavor, this delicious soup can be enjoyed with or without ponzu or condiments.Īt the very end of the meal, scoop the leftover peices out of the nabe, and put it back on the burner. The soup that is made from the nabe is ladled into the individual serving bowls towards the end of the meal. Serve with grated daikon and chopped scallions and replenish as needed. Dip the piping hot morsels into small individual bowls filled with ponzu sauce. Diners pick pieces with their chopsticks and scoop soft ingredients like tofu with a small strainer made specifically for nabe. Serve the nabe is communally with the pot in the middle of the table. Next, add the softer vegetables and tofu. It is recommended to eat with ponzu instead of soy sauce. ![]() The whole meat of the fish is so beautiful and it has a light taste unique to white fish and is characterized by a crunchy texture. Fugu sashimi is, as the name suggests, blowfish sashimi. Then add the harder vegetables such as carrot, negi and the white part of the hakusai. If you want to enjoy the original taste of blowfish, Fugu sashimi is the most recommended dish. Add the fugu and let it simmer for 10 minutes. Prepare the vegetables as seen in the photo at left, in order to have them ready. Leftover ponzu keeps for several weeks in the fridge, but loses its intensity as time goes on. Strain and let it cool before adding to the sudachi or lime juice and vinegar. Bring the soy sauce and mirin to a boil, then immediately remove from the heat and add the katsuobushi. Store bought ponzu contains too much vinegar and isn't the same thing. It's worth it to make your own, as it's at its most flavorful when fresh. Place it on a substantial hot plate, or a thick, flat block of wood to protect your dining table.įirst, prepare the ponzu sauce. ![]() I have an iron nabe, but any kind of attractive pot works well. If you don't have one, it's fine to cook the entire nabe on the stove and then bring it to the table, piping hot. In Japan, it's popular to prepare nabe dishes at the table on a portable range. Fugu fish is one of the most popular dishes in Japan. Lime can be substituted for the sudachi seen at left. The fugu fish has a notorious reputation as a delicacy in Japan. The secret to great nabe of any variety is the ponzu sauce. You can use any firm and meaty variety of fish such as monkfish or red snapper. This is the perfect dish to make during a blustery winter's evening.
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