Recipes

Okoge nabe

6-Go Donabe
For 1~2 people
burnt rice
4sheets
shrimp
4pcs
dried shitake mushrooms
2pcs
carrot
1/5pc
boiled bamboo shoots
30g
quail's egg
2pcs
snow peas
10g
ginger
1/2pc
soup
water
1cup
chicken cube
1/2tsp.
A
salt
1/2tsp
sugar
1 tsp.
soy source, cooking sake, vinegar
1/2tsp
B
corn starch
2 tsp.
water
4 tsp.
vegetable oil
1Tbs
  • 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.
  • Slice snow peas into half, put in boiled water quickly and cool in water. Chop ginger into small pieces.
  • Devein shrimp and remove shell, rinse with salted water
  • Fry ginger with vegetable oil in a frying pan until fragrant, fry carrot, mushroom and bamboo shoots.
  • Add soup, after boiled season with A.
  • When vegetables become tender, add shrimp and quail's egg and boil quickly, then add B to thicken the soup.
  • After boiled 6., add snow peas.
  • Put burnt rice in pot and heat over flame. When burnt rice turns golden brown, pour 7. and serve hot.