Recipe Nabe Pockets: A new version of Japanese Hot Pot.

[madebyyouandi]

This recipe has three steps:

1) Preparing the soup stock/broth
2) preparing the vegetables
3) cooking the nabe.

It's very easy to do, but here is a link to the video so you can see it clearly: Nabe Pockets.

(Note on what to expect: Each [Napa Cabbage] leaf is blanched before to make them pliable and the typical ingredients for the nabe are placed inside -- including our root vegetables [in these photos daikon and carrots but also sweet potatoes] -- and rolled. You cut them open and boil them in a pot with a broth like dashi.

Since each pocket is sealed, each pocket contains its own soup different from the soup it's cooked in, kinda like sho-ron-po. You can add a bit of miso or kim chi or soy milk or even seafood to each pocket for even more variety of nabe in each pot. When an individual pocket is placed in the bowl and the broth is added, you have a new nabe. It's one of my favorite things to make for "home parties" in winter.)

The Stock/Broth
For a vegan dashi stock--

• 30 grams konbu/dried kelp
• 20 grams dried shiitake mushrooms
• Salt to taste
• 1.5 liters of water

1. Soak the konbu in 1 liter water 8 - 24 hours.
2. Soak the mushrooms in a separate bowl in 500 ml of water for 8 - 14 hours.
3. Strain the konbu and mushroom liquids into a saucepan. Finished.

For a non-vegetarian dashi stock

• 20 grams konbu/dried kelp
• 20 grams bonito/katsuo flakes
• Salt to taste

1. Soak the konbu in 1.5 liters of water 8 - 24 hours.
2. Prepare 20 grams of bonito/katsuo flakes.
3. Strain the konbu liquid into a saucepan and bring to a simmer.
4. When simmering (not boiling) add the bonito/katsuo flakes
5. When the katsuo sinks to the bottom (or after 2 minutes, whichever happens first), strain the dashi into a clean bowl. Finished.

Vegetables/Filling
Napa Cabbage

1. Cut the root of the cabbage off the plant.
2. Separate the leaves.
3. Cut the thick white stem of each leaf.
4. Blanch the leaves in boiling water, about one minute.
5. Cool the leaves in cold water.
6. Pat the excess water off and stack.

Daikon

1. Slice daikon into long strips.
2. Wash white rice in water, save the now white, starchy water.
3. Put the daikon strips into the starchy water and bring to a boil.
4. Boil for no more than ten minutes to soften the daikon and remove any bitterness or odor.

Set aside.

Prepare an assortment of vegetables to stuff the cabbage leaves. I suggest carrot strips, spinach, an assortment of seasonal greens, bean sprouts, mushrooms, sun dried tomatoes, sweet potato. Mochi is also nice inside.

(About root vegetables, be sure to slice them into thin rectangles, put them in a pot of water, bring to the boil and cook for five minutes. Root vegetables will not be in the hot pot long enough to cook thoroughly otherwise.)


Cooking the Nabe

1. Fill each leaf with whatever assortment of ingredients you like. Meat and seafood are excellent and can be cooked in the same pot.
2. Lightly salt the inside of each leaf before you roll.
3. Cut the rolls in half.
4. Place them in shallow vessel with aromatic vegetables such as leeks/negi to flavor the soup.
5. Add some of the dashi/stock you prepared earlier.
6. Cover, bring to the boll and cook for 10 - 15 minutes.
7. You can serve as is or with a variety of sauces.

 

[Morning Glory]

What an attractive an colourful dish this is. It brings a whole new meaning to boring old stuffed cabbage leaves.

 

[FowlersFreeTime]

That is absolutely brilliant! I will watch the video later when I'm off work!

 

[JAS_OH1]

Very cool!