Today's nabe was boiled with chicken stock. But we added our home-made Hot chili oil as a condiment to the dish. The oil can make the taste so hot ,spicy and delicious that we could warm ourselves warm.
Beside the Nabe, we enjoyed " Daikon steak ".
My wife grilled thick sliced white radishes with butter. Salty butter go well with daikon's taste.
After enjoying Nabe, we usually cook porridge in the same pot.
The soup with tastes coming out of pork and chinese cabbages can be absorb by rice.
Our hot chili oil took a important role in the porridge, too.
-- from iPad
6 comments:
That looks like a NICE meal! I particularly like the idea of making rice porridge with the stock and meat juices. Your "Daikon steaks" look just like scallops... Do they go soft in the middle, or do they stay crunchy?
>Mark
They go soft in the middle, Mark.
It's important to make them soft in the middle is to make some incisions in the Daikon ( they can be seen on the surface of them in the above photo ), which can allow heat to transmit even to the middle of the Daikons.
That is one of my wife's techniques.
Something different to try. Looks o-i-shiii~~
>milka
Yeah, it was very o-I-shii!
We can enjoy a Nabe dish with different stocks and soup so I will introduce some new Nabe dishes on my blog!
Delicious! I will have to try that at home! I just wish that supermarkets around me carried more of a variety of vegetables! I have to go about 30 minutes to get to a supermarket that has daikons. But winter definitely is the time of delicious soups! I am starting to crave mochi in my soup!
>Gay Gardener
You can get mochi around you? I didn't know that!
If you can get Miso in the supermarkets around you, I strongly recommend you make "Zoni", or mochis in a miso-soup. That is a Japanese traditional style to enjoy a miso-soup and I bet you'll love it!!
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