Donabe Recipes ·
Recipe ·
Okoge Nabe (Burnt-Rice Nabe)
| Ingredients | |||
|---|---|---|---|
| 4 sheets | Burnt Rice | 1 cup | Water |
| 4 pieces | Shrimp | 1/2 tsp | Chicken Stock Cube |
| 2 pieces | Dried Shiitake | 1/2 tsp | Salt |
| 1/5 pieces | Carrot | 1 tsp | Sugar |
| 30g | Boiled Bamboo Shoots | 1.5 tsp | Soy Sauce |
| 2 | Quail Eggs | 1.5 tsp | Cooking Sake |
| 10g | Snow Peas | 1.5 tsp | Vinegar |
| 1 tbsp | Vegetable Oil | 2 tsp | Corn Starch |
METHOD
- Soak dried mushrooms in water and drain lightly. Cut the stem off and slice into half., slice thinly bamboo shoots, carrot into 5cm rectangles.
- Slice snow peas into half, put in boiled water quickly and cool in water. Chop ginger into small size.
- Devein shrimp and remove shell, rinse with salted water
- Fry ginger in vegetable oil in a frying pan until smells better, fry carrot, mushroom and bamboo shoots.
- Add soup, after boiled add the salt, sugar, soy sauce, cooking sake and vinegar.
- When vegetables become soft, add shrimp and quail’s egg and boil quickly, then add the corn starch, mixed with 4 tsp of water, to thicken the soup.
- After boiled 6., add snow peas.
- Put burnt rice into the donabe and heat over flame. When burnt rice becomes brown, pour 7. in hot.
