Recipes

Okoge nabe

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Okoge nabe
  1. Soak dried mushrooms in water until tender and drain lightly. Cut the stem off and slice into half. Slice thinly bamboo shoots, carrot into 5cm rectangles.
  2. Slice snow peas into half, put in boiled water quickly and cool in water. Chop ginger into small pieces.
  3. Devein shrimp and remove shell, rinse with salted water
  4. Fry ginger with vegetable oil in a frying pan until fragrant, fry carrot, mushroom and bamboo shoots.
  5. Add soup, after boiled season with A.
  6. When vegetables become tender, add shrimp and quail's egg and boil quickly, then add B to thicken the soup.
  7. After boiled ., add snow peas.
  8. Put burnt rice in pot and heat over flame. When burnt rice turns golden brown, pour . and serve hot.

For 1~2 people

burnt rice4sheets
shrimp4pcs
dried shitake mushrooms2pcs
carrot1/5pc
boiled bamboo shoots30g
quail's egg2pcs
snow peas10g
ginger1/2pc
soup
water1cup
chicken cube1/2tsp.
A
salt1/2tsp
sugar1 tsp.
soy source, cooking sake, vinegar1 1/2tsp
B
corn starch 2 tsp. mixed with 4 tsp of water
vegetable oil1Tbs