Japanese Nabe (Hot Pot)

How to describe this?  It’s really not a recipe – just ingredients and an idea of how to put it all together.  Our friend Tom made this the other day and I was immediately hooked.  How can something that just looks so simple end up feeling immensely satisfying and ever so delicious??

Nabe 1

Looks like a pile in a pot ….. right?  But, oh so good!  I could eat this on a weekly basis!

 

The base of this broth is as simple as the kombu you create it with.  Add about a 6 inch piece to 8 cups of water, let it sit for about 15-30 minutes, and then bring to a boil and allow to simmer until the kombu softens.  Some recipes will say to remove it at this point, but I didn’t, and we ate it – a bit chewy but still good!

Prepare all your vegetables while the kombu softens.  and broth simmers.

Keep the vegetables in groups according to how long it takes them to cook.  i.e., cabbage takes longer than snap peas!

I used:

  • savoy cabbage
  • carrots
  • sweet peppers
  • snap peas
  • bok choy
  • red onion
  • asparagus
  • bean sprouts

For a protein I used chicken breast and tofu.  The sky is the limit here, you can easily use whatever you like – just be aware of how long it will take to cook it, and put it in at the right time.  The last thing you want is soggy veg.

Nabe 3

Prepped and ready to go.

Nabe 2

If you have a pint sized helper like Stella, she will add the vegetables in the right order and keep everything moving.  That is teriyaki chicken beside her, and it was fantastic too.

For serving you need:

  • Ponzu (citrus soy sauce)
  • chili oil
  • toasted sesame seeds
  • thinly sliced green onions
  • cilantro, roughly chopped
  • Goma Shabu Sesame Sauce (I don’t have that one …yet)

Prepare Udon noodles while the sauce simmers.

The main objective here is not calling it a noodle bowl.  They finish off the show.  If you have individual mini bowls then each person can have their little assortment of the above condiments and sauces.  Traditionally you would ladle the veg & protein into your bowl, accepting the small bit of broth that comes with it.  You can either dress your bowl with the above, or dredge each bite in the accompaniments – your choice.  The pure joy in this comes from adding your finishing touches so everybody has it just they way they like.  When everybody is finished, then you add the noodles to the hot broth.  Once again, traditionally this would be on the table with a heating vessel to keep everything hot but I found it was warm enough to stir in the cooked noodles once we had finished eating the first “course”.  Those noodles are such a delightful way to finish slurping up your meal.

Shopping List:

  • assortment of veg
  • protein of choice
  • udon noodles (I like frozen best, if you can’t get fresh – over dried)
  • condiment toppings …… ponzu, sesame sauce, chili oil, sesame seeds, cilantro & green onion
  • kombu
Nabe 5

This is the dried kombu I found – you only need about 1/2 of one piece to go with 8 cups of water.

 

 

 

Tom’s Teriyaki Chicken

teriyaki chicken 6

This teriyaki chicken hits all the notes, crispy bits of carmelized chicken, sweet and salty,  tender and juicy – give it a try, you will love it.

Thanks go to our friend Tom for this simple teriyaki marinade that is as perfect as it is easy.  Works well with any protein, just to make it even simpler for you.

Marinade:

  • 1 cup soy sauce (reduced sodium)
  • 1/4-1/3 cup white sugar
  • 1 golf ball size knob of ginger, grated or finely minced.

Combine and stir until sugar has dissolved.

2 pounds of bonelesss, skinless chicken thighs – cut into bite size pieces

Garnish:

  • green onions, thinly sliced
  • sesame seeds, toasted until golden brown

Marinate the chicken in the teriyaki sauce for at least an hour and up to overnight.  Remove from marinade and place in hot saute pan.  Do not overcrowd the pan or the chicken will just steam rather than get nice crusty bits of caramelization.  Allow to cook, without disturbing, until you see the colour start to change on top of the chicken and the chicken releases easily from the pan to turn over.

Serve with rice and your favourite greens.

Teriyaki chicken 1

See the marinade bubbling up beneath the chicken?  That’s going to get all glossy and give the chicken nice little bits of delicious caramelization – don’t disturb it while this is happening.

teriyaki chicken 2

You can see some of the browned bits – that is pure gold.

Teriyaki 3

If you’d like a little extra to drizzle over, make a little sauce without the ginger and allow it to thicken.  Adds a fantastic bit of sweet and salty flavour.

Drizzle:

  • 1 cup water
  • 1/2 cup soya sauce
  • 1/4 cup white sugar
  • 1 tbsp corn starch

Combine the water, soya sauce and sugar, stir until sugar has dissolved.  Add in the corn starch and cook over medium heat until sauce has come to a boil and allow it to reduce slightly.  (Corn starch as a thickener has to boil or you will still taste the corn starch!)

Teriyaki 2

Tonight’s dish was a teriyaki bowl – utilizing a combination of chicken thigh and chicken breast with a little shredded carrot for crunch and cilantro for brightness.

Realistically you could use this recipe for any protein you like, or make it with a large assortment of vegetables for a vegetarian dish.  The teriyaki sauce is the star!

Thai Halibut Curry

Thai halibut curry 4

I made this today with Penang curry paste, which is my current fave, but it would be equally delicious with your fave curry paste.

This is one of the easiest, quickest curries I make.  Amazingly, it is also one of the tastiest!  We make it with halibut, but you could just as easily make it a vegetarian dinner or cook any protein you like to make the complete meal.

  • 6 four ounce halibut pieces
  • peanut oil (or any neutral oil)
  • 1 can coconut milk
  • 1/2 cup sliced shallot
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp (heaped) curry paste
  • 1 tbsp roasted red chili sauce
  • 2 tbsp brown sugar
  • 2 green onions, thinly sliced
  • juice of 1 fresh lime
  • 2 tbsp (dry) white wine
  • salt & pepper to taste

Season halibut with salt and pepper.  Fry in hot oil on each side for 2 minutes each … then set aside.

In the same pan, saute shallot, garlic, ginger, curry paste and chili paste.  Cook for one minute just to allow the flavours to wake up.  Add one can coconut milk, brown sugar, lime juice, and simmer until it has reduced by half.  Depending on how fresh your curry paste is, you may need more paste.  I also find that curry paste varies a lot by brand so please make sure you taste it to be sure you have enough curry flavour.

Taste …. does it need salt and pepper?  If so, add to taste.

Now is time to add the vegetables if you are going to make this a one dish meal:

I’ve made this in so many ways:

  • on a sheet pan, roast cauliflower, patty pan squash &  chicken thigh pieces
  • on a saute pan, cook shrimp just until pink and cooked through
  • saute bits of pork tenderloin with snap peas and peppers
  • saute tofu and mushrooms in garlic butter

Or simply add any vegetable you like:

  • bok choy
  • broccoli
  • red pepper
  • snap peas

No matter how you do it, this curry sauce enhances anything you come up with!  Serve with jasmine rice, your protein of choice and this amazingly delicious curry poured over top.

Garnish with slivered green onions and toasted sesame seeds.

Thai halibut curry

The brand of curry is my favourite …. it is the same as the packs I brought home from Thailand, and I always look for it.  The “Thai Kitchen” chili paste is the best mistake I’ve made ….. didn’t have reading glasses on and thought I was buying red curry paste …. I love it, and add it to so many curry dishes, it just adds so much punch.

thai halibut curry 2

Throw in whatever vegetables you like. Today I used bok choy and red pepper from Farmers Market, and the last little broccoli floret I had in the fridge.

Thai halibut curry 3

Sear halibut on both sides.  (Or just use whatever protein you have on hand)  I like that this curry dish is poured over the halibut, keeps the curry fresher tasting somehow.

 

 

Hot & Sour Soup

Nothing like a steaming bowl of hot and sour soup to fight off the cold season!  This soup is surprisingly easy to make and can be as versatile as the ingredients in your fridge.  You won’t be calling for take out after you give this a try.

Hot and Sour Sop

  • 6 cups chicken broth
  • 3 tbsp soy sauce
  • 3 cloves minced garlic
  • 2 tbsp minced ginger
  • 1 tbsp sambal oelek (or any Chinese hot sauce)
  • 1 tsp white pepper
  • 4-5 tbsp rice vinegar (start with 4 and see how it tastes to you)
  • 2 tbsp cornstarch
  • shitake mushrooms
  • thinly sliced red peppers
  • thinly sliced cauliflower
  • slivered snap peas
  • 6 ounces extra firm tofu, cut in small pieces
  • 1 tsp sesame oil
  • green onions, thinly sliced

For a little extra protein, stir in some cooked chicken or pork.

Combine chicken broth, soy sauce, garlic, ginger, hot sauce and white pepper.  Bring to a boil, then simmer.

Stir in vegetables.  Be as liberal with the vegetables as you like, I like to pack the soup with a variety.

Mix rice vinegar with corn starch and stir while pouring the mixture into the pot.  Allow to gently boil and thicken.  If you need more thickening, add a mixture of 2 tbsp vinegar and 1 tbsp corn starch.

This is the point where you really need to taste …. how hot do you like it?  How sour?  Work with the white pepper and vinegar if you need a little more punch in your soup.  Once you like the flavour it is time to work in the eggs.

Whisk egg until creamy, then pour into the soup in a very slow, thin trickle, stirring the pot as the egg goes in to create those little streams that help give you that true hot and sour soup texture.

Garnish with the sesame oil and green onions.  Best served with these amazing scallion pancakes.

Scallion Pancake 9.jpg

Asian Style Salmon

In just a few minutes you can pull this together, serve it with a salad and it is a simple easy dinner that you will want on repeat!

Asian Salmon 2

This is the most delicious dish – and the simplest!  A few minutes to prepare, a few more to cook and you are done!  The flavour is just exquisite!  I used parchment instead of foil tonight – either works well.

  • 3 cloves garlic, minced
  • 1/4 cup honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • Freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds
Asian Salmon 1

Whisk these few ingredients together and everything is ready in minutes.

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together garlic, honey, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
  3. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.

This recipe came from “damndelicious” and it certainly is!

 

Bang Bang Shrimp

This is delicious, which makes it a winner in my books!  The biggest bonus is that the whole dish comes together very quickly with ingredients that you likely have in your kitchen anyway.  The dipping sauce is a bit sweet, a bit spicy and a bit tangy from the yogurt.

Bang bang shrimp 4

Grilling these outside would have been perfect, but the rain changed that plan!

INGREDIENTS

  • 4 tablespoons plain Greek yogurt
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon Sriracha sauce
  • 1 tbsp minced chives
  • 1 pound shrimp (raw, peeled and deveined)
  1. Mix together the first four ingredients and set aside.
  2. Thread shrimp on skewers (if using wooden skewers soak in water for 30 minutes first).
  3. Brush the shrimp with some of the sauce and leave the rest for dipping after they are cooked.
  4. Grill shrimp until just cooked through – it only takes a few minutes so watch carefully to be sure they are’t overcooked.
Bang Bang Shrimp 1

I’m sure you have all these ingredients on hand, and the dipping sauce is amazing to just keep on hand so make enough for leftovers.

 

Bang Bang Shrimp 2

Smooth, creamy and absolutely delicious.

Bang bang shrimp 3

Grill just until cooked through – today it had to be on a grill pan because it was absolutely pouring out there!

If you’ve had these at a Chinese restaurant they are usually deep fried in a light batter, and the dipping sauce is a lot heavier – made with mayonnaise.  I prefer this version made with greek yogurt, and I bet you will too!

 

Taiwanese Chicken Bites

Taiwanese chicken 7

We had this chicken for the first time at an outstanding restaurant in Huatulco.  Only about 7 tables, most of them on the sidewalk, and yet they had the most amazing fusion of flavours.  The owners spent a fair bit of time traveling around Asia, and this is reflected in their food.  If you get a chance to try out “Mercader”, then go.  Until we go back, I will just have to make this at home!

IMG_9205 (2)

Globetrotting tonight ….. served with Korean Fried Cauliflower (KFC) and loved it!

 

Ingredients
Chicken
1 1/2 lbs boneless skinless chicken thighs

Marinade
1 medium head of garlic
1/2-inch ginger
3 green onions, white and 1-inch of the green part, minced
2 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sweet potato starch
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Taiwanese chicken 1

Just the aroma of this marinade will have you salivating!

Coating

1 eggs
1/2 cup cold water
2-3 cups sweet potato starch (I had to ask one of our daughters to buy this from an Asian market in Vancouver and bring it home for me!)

To fry
3-4 cups peanut, rice bran or avocado oil

To serve
Leaves from 1 bunch of fresh Thai basil
salt and white pepper to taste

IMG_9200.jpg

Have everything ready to go before starting to fry the chicken.

 

Directions
1. Cut the chicken into 1-inch chunks and place in large bowl. Make the marinade by mincing or forcing the garlic through a press into a small bowl. Add the minced green onions, soy sauce, Mirin, 5-spice, white pepper, sweet potato starch and cayenne pepper, stir to form a paste and then scrape into the bowl with the chicken. Mix to coat all the chicken and cover with plastic wrap. Refrigerate for at least 30 minutes or overnight.

2. Once the chicken is done marinating, place the eggs in medium sized bowl with the 1/2 cup of water. Beat together with a fork. Place the sweet potato starch in another medium sized bowl. Heat the frying oil in a sauté pan or wok until it reaches 350˚F. Using chopsticks or tongs, dip the chicken first in the watery egg mixture then in the starch and fry the chicken pieces without crowding them too much for 3-4 minutes or until golden brown. Try not to overcrowd the pan, I usually fry about 6-8 pieces at a time in the wok and 8 – 10 pieces in my 10” sauté pan.  Side note, I don’t recommend using a deep fryer that re-uses the oil.  The sweet potato starch is so fine that it doesn’t filter easily.

3. Once fried, place the chicken on a wire rack or a plate lined with paper towels to drain. Immediately toss with generous amounts of salt and white pepper to taste. Once you’ve fried all the chicken, fry the Thai basil leaves for 30 seconds or until they darken and then serve with the chicken.

IMG_9206