Nabe Cuisine
な べ りょう り
鍋料理 nabe ryouri
A dish in which seafood, meat, vegetables, etc. are cooked in a single pot ( 鍋 nabe) and eaten while simmering at the table. There are two types of 鍋料理 nabe cuisine : one in which the ingredients are boiled in hot water or kelp broth and dipped in a sauce such as ponzu soy sauce, such as yose-nabe, sukiyaki, and dote-nabe, in which the ingredients are boiled in a seasoned broth. It is also called ” 鍋物 nabe-mono “. It is abbreviated as ” 鍋 nabe ‘.
すき やき
鋤 焼 sukiyaki
Meat and other ingredients are cooked by baking or boiling them in a shallow iron pot. Typical sukiyaki is made with thinly sliced beef and garnished with ingredients such as leeks, Chinese cabbage, shungiku, shiitake mushrooms, grilled tofu, konjak, shirataki, and fu. It is often served with beaten raw chicken eggs.
キムチチゲ kimchi chige
Kimuchi is a Korean pickle consisting of vegetables such as Chinese cabbage, salt, chili peppers, salted seafood, and garlic.
The main ingredient is kimchi, which is made of Chinese cabbage, with meat, seafood, vegetables, tofu, and other ingredients.
しゃぶしゃぶ shabu-shabu
Bite-sized pieces of thinly sliced ingredients are cooked by dipping them into boiling water or broth simmering in a pot on the table, and then dipped into a small bowl of sauce. Ponzu (Japanese citrus juice) and sesame sauce are the most common sauces.
おでん oden
Oden is also classified as a simmered dish in Japanese cuisine. It is seasoned with broth made from dried bonito flakes and kelp, and various ingredients called tane (seeds) are added and simmered for a long time. Oden seeds include fried satsuma-age, hanpen, grilled chikuwa, tsumire, konnyaku, daikon radish, taro, ganmodoki, beef tendon, boiled egg, thick fried bean curd, and others.
Thank you for reading! ありがとう。 Namu Shinnyo ■
